Spaghetti squash is a winter squash variety that is harvested in early fall. It keeps for many months after harvest, so it is available all winter long. The inside of the squash, which ranges in color from light yellow to near-orange, pulls apart in spaghetti-like strands after cooking. Spaghetti squash makes a nutrient-rich, lower calorie substitute for pasta. Spaghetti squash is rich in these important nutrients:
- Potassium, an important electrolyte;
- Beta-carotene, natural pre-cursor to vitamin A (levels will be higher in more orange squash);
- Folic acid, important for making new, healthy cells (and especially important for women of child-bearing age).
|Image from Steamy Kitchen|
To cook the squash:
- Preheat oven to 375 degrees. Place 1 inch of water in glass baking dish.
- Cut squash in half and discard seeds. Place squash flesh-side down in water. Fork the outer skin a few times on each half.
- Bake ~30 minutes until fork tender. Strands can be easily scooped out with fork or spoon.