Spaghetti Squash – xo

God bless spaghetti squash.  It really is one of the most brilliant veggies.  (Or is it a fruit b/c it has seeds?  Regardless, you get what I’m saying…)

I started eating SS on the regular while I was in college.  When you comb out the insides of the squash after you cook it, it comes out in fine strands that resemble spaghetti.  SS is relatively tasteless and very filling, just like pasta, but it’s a much healthier substitute.

Cooking Instructions for Spaghetti Squash:

(You can bake, boil or slow cook SS, but I prefer to just microwave it.) 

- Cut squash in half lengthwise and remove seeds.
- Place squash cut sides up in a microwave dish with 1/4 cup water.
- Cover squash with plastic wrap.
- Cook on high for 10 – 12 minutes, depending squash size.
- (Add more cooking time if necessary.)
- Let stand covered for 5 minutes.
- Use a folk to comb out the strands, like so…

You can incorporate spaghetti squash into a variety of dishes, but my preference is for it to be a marinara sauce vehicle.

In my experience, spaghetti squash is good for about two – three days (tops) after you cook it.  I usually only cook half of the squash at a time and then Tupperware-up the remains.

Spaghetti squash is available year-round in most grocery stores.   It really is a dieter’s dream, as a four-ounce serving of SS only has about 37 calories.  Plus, lugging the 4 – 8 pound squash from the grocery into your house is a workout in itself.

xx, L