Pasta can be one of the hardest foods to portion control while working on weight loss and watching your total carbohydrate intake.
Many of us grow up eating big bowls of pasta–it’s a pantry staple. But, too much pasta can hurt the waistline, so why not try a type of winter squash that resembles spaghetti? Spaghetti squash looks like a pasta and has a similar texture. Of course, you can definitely tell the difference when eating it. The squash is not as starchy, does not taste like a grain, and has a more crunchy texture.
Spaghetti Squash Nutrition Facts
- One cup of cooked spaghetti squash contains only 42 calories, 10 grams of carbohydrate, 2 grams of fiber, 0 grams of fat, and 1 gram of protein.
- This squash is not as high in vitamins and minerals as other types of squash. One cup contains 9% of your daily value for vitamin C, and 8% of your daily value for vitamin B6 and manganese.
- Just like other vegetables, spaghetti squash still delivers plenty of antioxidants and is likely an anti-inflammatory food.
- Not only can spaghetti squash save you a lot of calories when you are working on weight loss, but it is also a good pasta alternative for those who eat gluten free. This is also the perfect pasta alternative for diabetics trying to count carbohydrate intake.
Cooking the Squash
Even though spaghetti squash looks awkward to cook, it is actually fairly simple to make.
- Poke a fork into the skin of the squash like you would if you are baking a whole potato.
- Place the whole spaghetti squash on a baking sheet in the oven at 350 to 375 Fahrenheit for about 30 to 45 minutes. This is the easiest way to cook it because it will be very easy to cut in half when you take it out of the oven.
- Scrape the insides with a fork to remove the stringy or “spaghetti” squash.
- Add your favorite sauce or pasta topping and you are done!
I also enjoy regular pasta, but spaghetti squash is a lighter dinner option, and another unique way to eat vegetables.
Have you tried spaghetti squash? If so, what’s your favorite way to cook it?
I recently discovered spaghetti squash this fall and love it. But I got tired of the typical mock spaghetti dish and wanted something else. I love pasta salad, which is offered at many parties. So I created a mock pasta salad. I like to microwave my squash in a water bath for 10-15 mins, then scrape. I chop the spaghetti squash into bite size strings, added chopped veggies, and add my favorite oil based salad dressing like sun dried tomato viniagrette. I received rave reviews.
Spaghetti squash is the only way to go. You should avoid wheat all together. Read the book “Wheat Belly” by Dr. William Davis and you won’t have a problem giving up wheat.
I haven’t had this years for years – I remember my Mum getting one when I was a kid. I thought it was pretty cool – a marrow that looked like spaghetti! Must keep an eye out for one again.
Spaghetti squash is soooooo delicious! I need to use it more in my cooking for sure.
I also love spaghetti squash and use it in place of pasta in spaghetti. I actually prefer it’s flavor to real pasta. But instead of in the oven, I poke it in several places with a knife then just place the whole thing in the microwave. In about 10 or 15 mins. it’s ready to cut open and scrape out. Remember to poke it with the knife and cut deeply or it might explode.
We too enjoy Spaghetti Squash though our version certainly isn’t low calorie and does make for a nutrient dense healthy option to replace pasta for a satisfying healthy bolognese that doesn’t cause insulin spikes and so aids anyone wishing to burn fat as energy for weight loss.
Here’s the ingredients:
1 lb ground beef
1 small red onion, chopped
1 garlic clove, minced
2 tsp extra virgin olive oil
1 14 oz can plum tomatoes
2 tsp dried oregano
pinch of each, dried rosemary, cumin and fennel seeds optional
1/4 tsp cayenne pepper or red pepper flakes
1 tsp sea salt
I love spaghetti squash! I pretty much cook it the way you do and use it in place of regular pasta. It’s great with marinara sauce on it and it’s also delicious with pesto on it. If you have kids or a husband that hates veggies, I’d recommend replacing spaghetti with squash a few times a week to sneak veggies into their diets.
To me, pasta sauce and toppings are the must-haves… I can even replace pasta with rice to control the portion better