Squeeze in Some Squash

Last week we told you a little about a favorite fall superfood, Pumpkin. Today we continue on with Spaghetti Squash. As the temperatures continue to drop, we search for healthy, fitness forward eats that satisfy, promote wellness and are tasty. So, why spaghetti squash?

There are many varieties of squash that come in season here at harvest time. Acorn Squash, Butternut, and Spaghetti. They all pack a nutritional punch, but the bright yellow spaghetti squash wins in my book. It's flavor is mild, it's the easiest to prepare, and it can be used in recipes exactly how you would use spaghetti. Yum!

It's no slouch nutritionally, it contains vitamins A and C, dietary fiber, lutein (an antioxidant that protects your eyes), iron, vitamin B6 and has about 5 times LESS calories than regular spaghetti pasta. That comes out to about 40 calories per cup. It can be eaten alone as a pasta substitute or added halv-sies to real pasta to make a bigger meal.

So, what do you do with it? Easy. Pop a squash in the microwave for 3 minutes to soften it up. Take it out, cut in half lengthwise and then scoop the seeds outs with a spoon. Place squash halves facedown in about 2-3 inches of water in a microwave safe dish, and heat on high for 8-9 minutes. Drain, and then use a fork to pull the noodle-like strands from the shell. Add pasta sauce of choice.

Feeling more adventurous? Try one of these recipes:
Hungry Girl: Twice Baked Spaghetti Squash -This recipe might say "Hungry Girl", but trust me, it's for Hungry Anyone.
Chicken Alfredo Spaghetti Squash
Easy Paleo Spaghetti Squash and Meatballs

Enjoy and stay well.