Tuesday, February 18, 2014

Daily Dish - Let's talk spaghetti squash

Growing up in England, I can't say I ever really ate winter squash.  It wasn't until recently that I decided to try a spaghetti squash and it has quickly become a favorite in our house.  A lot of recipes for spaghetti squash use it as a substitute for noodles, which makes perfect sense given the name right?  Nutritionally (courtesy of MyFitnessPal.com), a cup of spaghetti squash has 31 calories (1g fat, 7g carbs, 2g fiber, 1g protein), whereas the comparable amount of regular pasta has 200 calories (1g fat, 42g carbs, 2g fiber, 7g protein).  It is certainly a low-calorie, low-carb substitute.  If you're looking for an identical texture, you'll be disappointed, but spaghetti squash has proven to be versatile, delicious, and filling. 

The trick is to bake the squash at 400 degrees for about 45 minutes.  At that point, the shell is easy to pull away and you can either use a fork to pull out the inside as "spaghetti", or fill it with toppings. 

Last night's adventure was Pad Thai.  We used this recipe, which was enjoyed by everybody in the house, big and small!  The recipe was good, although I'd probably add a little more lime juice next time around.  The squash was also a little softer than I'd have liked to create the spaghetti strands.

Another really enjoyable recipe was this one, for a Southwest Spaghetti Squash. We added some lean ground turkey to the recipe, which also meant that we had a ton of leftovers.  The possibilities are really endless with what you can put inside.  Did I mention that there's broiled cheese?  Automatically makes it a winner in my book!

Having just bought another couple of squash at Costco, I think we'll be trying this spaghetti squash primavera next.  Seriously, so good.  Have you tried it?

1 comment :

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