Spaghetti squash is a type of winter squash, which is an October Foods of the Month! This veggie makes a great substitute for real spaghetti, which is where it gets its name from. Simply cut the squash in half, scoop out the seeds, then roast each half in the oven at 425 degrees for around 40 minutes. When the squash cooks, the flesh becomes spaghetti-like, so when you scoop out the insides its looks like spaghetti! Don’t be fooled though – this veggie does not taste like actual spaghetti! It has a nutty flavor that still pairs great with low fat cheese, lean meats, and more veggies.
Here are our favorite ways to eat spaghetti squash. Check them out!
Spaghetti Squash with Tomatoes, Feta and Basil – cook the squash as we explain above, then add tomatoes, feta and basil. Click here for our OWG approved recipe.
Skinny Spaghetti Squash Meatballs – take your typical spaghetti and meatballs recipe and use squash instead! The nutty squash plus the hearty meat go well together. Remember to use lean meats like 90% or more lean ground beef and/or reduced fat turkey sausage when cooking this recipe. For a healthy one, check out our OWG spaghetti and meatballs recipe. Just replace real spaghetti with spaghetti squash!
Spaghetti Squash Boats – cook the spaghetti squash as directed above. Meanwhile, cook 1 chicken breast on the stove over medium high heat, then cut into small pieces. Set aside. Chop 1 large vine ripened tomato into small pieces. Combine the chicken and tomato with chopped fresh basil and salt and pepper, to taste. Remove the flesh from the squash, and mix together with the chicken/tomato combination. Refill the halves with this mixture, then top with low-fat mozzarella cheese. See below for the final product. Yum!