Sweaters, scarves, boots, jeans, spaghetti squash… the timeless trends of the fall season. Wait, what was that last one? I hadn’t even heard of spaghetti squash until it came out of the woodwork a couple years ago. Like who the heck has been hiding all these vegetables? It is only continuing to grow in popularity as the best im-pasta around, even surpassing zuddles (zucchini noodles). I love using this winter squash instead of pasta because it adds a subtle sweetness to any dish and is a much healthier option due of all the other nutrients that it (literally) brings to the table.
Let me be clear, in no way am I opposed to carbs. I’m a distance runner for crying out loud! BUT I do believe in purposeful carbs from real food. I’d rather turn to natural starchy vegetables, especially over grains that are refined such as that of your typical white pastas. Spaghetti squash has a very low glycemic index and is full of essential omega-3 and omega-6 fatty acids, which decrease inflammation and promote proper brain functioning. Its also rich in Beta-Carotene (yes, same as carrots), folate, potassium, and vitamins A and C.
Alright, now that I’ve convinced you to go buy one, I’ll show you how to prepare it and then follow-up in later blog posts with my favorite recipes on how to make a meal out of it!
The other day I was running with my friend Kristen and desperately trying to explain to her where to even begin while cutting it. It’s almost impossible to convey without pictures so thank goodness I have this makeshift blog. In my jumbled explanation, I used the example of a football to tell her which way to lay it on the cutting board. I added a visual here in attempts to attract more male readers. Sadly, I think it just makes my squash look tiny.
Many recipes out there tell you to cut it long-ways, but the strands are coiled tightly going around the width. If you cut it at the length, you will cut all of your spaghetti strands into little 1 inch pieces and that’s no way to live. Here’s some more visuals for your viewing pleasure…
Cut the ends off your squash and then slice it down the middle. ***Warning, it’s a real B* to cut so make sure you have a very sharp knife.
Scoop out all of the seeds and discard them.
My secret weapon on this one is a grapefruit spoon especially this early in the season when its more difficult to clean out the middle.
Cut the rest of your squash into 1 inch peices.
(Optional) spray each side with a none-stick oil. I use a TINY bit coconut oil (you don’t want them slimy) and lay them down on a cookie sheet because I like the texture better.
I also line my cookie sheet with tin foil for an easy clean up.
Pop it in the oven on 375 for 40 minutes.
Once soft, take your rings out of the oven and peel off the inedible shell.
You might need to wait a couple of minutes for it to cool down. Then, using a fork or your hands, shred your pieces to look like noodles.
Recipe type: Vegetable
Once prepared, there are so many ways to use this tasty and nutritious vegetable, but where the heck do you start? Follow these short and easy steps to preparing spaghetti squash and then take it whichever way the wind blows.
- 1 spaghetti squash
- optional spray oil
- Preheat oven to 375
- Cut the ends off your squash
- Cut width in half
- Scoop out the seeds and discard
- Along the width, cut into 1" rings
- Line a large cookie sheet with tin foil
- (Optional) spray both sides of each ring with a tiny bit of spray oil
- Cook for 40 minutes
- Peel off inedible skin
- Shred to pasta texture