Last week I ate one of the most satisfying meals I’ve had in a while. It was chilly day, with just a hint of winter, and my boyfriend was in the mood for spaghetti. So we made spaghetti, with spaghetti squash. It was delicious, nutritious…and easy.
After baking the squash in the oven, we topped it with a red sauce, chopped fresh tomatoes, basil, oregano, salt, pepper, and instead of meat we used a walnut mushroom mix (we found it pre-made at the Wedge, but you can also make it yourself).
Chances are you may have already tried this recipe (or something close). If you haven’t tried spaghetti squash, I highly suggest trying any of the recipes below. If you have, try out a new one this week, and tell us about it.
Spaghetti Squash with Herbs:
Spaghetti Squash and Broccoli:
Spaghetti Squash with Shrimp:
Spaghetti Squash with Turkey Meatballs:
Spaghetti Squash Nutrition Facts:
If you have diabetes or are watching your weight and carbohydrates, you can save 179 calories and 33 g of carbohydrate by eating a cup of spaghetti squash instead of a cup of pasta.
According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.
Because it has a high water content, spaghetti squash is not as dense in vitamins and minerals as its other squash friends like acorn or butternut, but it does provide 5 percent of the DV for Vitamin A, 3 percent of the Daily Value for calcium, 8 percent of the DV for dietary fiber and 9 percent of the DV for Vitamin C. It also provides carotenoids which may help to protect the body against disease.
Wow! That sounds wonderful! I am going to try it!
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