About: Spaghetti squash (also called vegetable spaghetti and noodle squash) may sound like a vegetable, but is actually a fruit! Spaghetti squash is a great a great low calorie alternative to pasta. When raw, the flesh is solid; when cooked, the flesh falls away in strands like spaghetti. Not to be over-looked is the fact that it looks like a football.
Nutritional Information: Spaghetti Squash has no Saturated Fat or Cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, Dietary Fiber, and Vitamin C.
Storage: To store keep in a dry, cool place — squash hates humidity. It will last at least a month. You can freeze cooked spaghetti squash.
Tips: How to cook spaghetti squash:
- Pierce the squash
- place on a baking sheet
- bake for an hour at 375 degrees (don’t microwave a whole squash unless you are lobbying for a new microwave)
- cut in 1/2 and remove seeds
- Scoop out the flesh
- Run a fork through the flesh to separate into strands
Quick Fix: Toss cooked squash strands with butter, cheese, salt, and pepper.