Spaghetti Squash, The New Pasta!

Squashes are plants that belong to the genus Cucurbita and family Cucurbitaceae. Squashes are also categorized as winter squash and summer squash, based on the time of harvesting. Summer squash are harvested when the rind is tender and edible, for example: zucchini, crookneck and cousa.

Winter squash are fully mature vegetables with hard rinds and seeds, such as acorn, spaghetti, pumpkin and butternut. Spaghetti squash is an oblong, mildly flavored yellow winter squash whose flesh separates into spaghetti-like strands when you cook it and run a fork through it. As the name suggests, the flesh of cooked spaghetti squash resembles spaghetti strands

Prepared spaghetti squash's noodle-like nature can be a great substitute for those searching for a low carbohydrate alternative to grains and pasta.

One cup of cooked spaghetti squash (150 grams), has only 44 calories, including 10 grams of carbohydrates, 1 gram of protein, virtually no fat and 2 grams of dietary fiber. Compare this to whole wheat pasta which has 39 grams of carbs per one cup serving. Pasta is about 400% higher in carbs than squash!

The secret behind the low calories of Spaghetti squash has to do with its high water content. Spaghetti squash supplies modest amounts of carotenoids as well as the essential alkaline elements calcium, magnesium and potassium. The color of spaghetti squash can range between cream, yellow or orange, with some varieties having a green and white rind.

The Pasta Japanese Women Eat to Stay Thin!

Spaghetti squash is “the new pasta” of the day and is a tasty morsel you can enjoy all winter long. Spaghetti squash also has many names including vegetable spaghetti, noodle squash, spaghetti marrow, squaghetti, gold string melon and fish fin melon.

Spaghetti Squash with Pine nuts, Sage and Romano

• 1 spaghetti squash, halved lengthwise and seeded
• 1/4 cup toasted pine nuts
• 1/4 cup freshly grated Pecorino Romano cheese
• 2 tablespoons chopped fresh sage
• 2 teaspoons unsalted butter, melted
• Sea salt and crushed black pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

Other alternative suggestions for this recipe

• Instead of unsalted butter use virgin olive oil
• Instead of sage use basil
• Instead of Pecorino Romano cheese use Goat’s Feta

To use it as a pasta substitute, top the squash with marinara sauce and a sprinkling of Parmesan. You can also sauté the cooked squash with a little olive oil and garlic or just add butter and top with honey or maple syrup.

Anyway you eat it, spaghetti squash rocks!

Bon Appetite!...TKH