The onset of cool fall weather signals that the time for harvesting spaghetti squash is here and that this delicious, low-fat vegetable is now available at local grocery stores and farmers markets across the US and Canada. Requests for spaghetti squash recipes have been pouring in reports the New York Times.
The wonderful spaghetti-like texture that develops when this squash is roasted gives it its name and makes it the perfect low-carb replacement for pasta! This nutrient-dense vegetable provides a great source of carotenes, vitamins B1 and C, folic acid, fiber, and potassium.
Incorporating spaghetti squash into any diet is a delightful way to enjoy the comfort and richness of pasta, while promoting weight loss. Spaghetti squash can be easily substituted for pasta in many classic recipes, such as carbonara or cacio e pepe. It can also be topped with marinara or alfredo sauces.
To cook spaghetti squash, simply cut the squash in half and remove the seeds. Next roast it for about 30 minutes at 400 degrees F, microwave it on high for 13 minutes, or cut it into chunks and boil for 15-20 minutes. After letting it cool for 10-20 minutes, scrape the flesh of the squash with a fork to create delectable, spaghetti-like strands. Now use the prepared squash as a tasty low-carb and low-fat substitute for cooked pasta in recipes.