I didn’t grow up eating spaghetti squash and only recently did I begin using them. I’m not a huge fan of the squash family, but I think it’s all about how you prepare them. I got two huge spaghetti squash from a local gardener and decided to try my hand with them. I really liked it! So much so that I’ve made it a few times now and it is great the next day reheated.
It was really hard to cut through so you need a really sharp big knife. The inside is full of seeds, like a pumpkin, that can be roasted and used with the squash as a topper for soup or eaten all alone.
This squash got its name because the inside is stringy when the flesh is cooked. Thus it looks like spaghetti, and for a lot of people they will substitute this squash for the real deal. It holds up fairly well to being mixed in sauce and if you love squash then you won’t mind that it doesn’t taste like spaghetti.
The squash takes about 30-45 minutes to cook, depending on how big it is. And the flesh itself is mild in flavour but slightly sweet. I don’t think one person could eat a whole squash, they’re really big! But it’s an ideal meal for two, or it would feed 4 to 6 people if it is part of your meal.
I love cheese, so I wanted mine to be very cheesy and gooey. And I added some roast beef to it for protein, but you could make this without and it would be just as delicious.
They are some great health benefits to spaghetti squash. Aside from being quite filling they are low carb, low calories and rich in vitamins C, A, B, niacin, thiamin and beta carotene, to name a few. It also contains omega-3 and omega-6 which are full of amazing health benefits from being anti-inflammatory to heart healthy and promoting proper brain function. It also contains manganese which helps bone and tissues, metabolism, calcium absorption and nerve function.
Needless to say, this squash is really good for you!