Last week I told you all about summer squash — the different varieties, the nutritional benefits, and how to use it. I’ve also told you a little bit about some of the winter squash varieties. Surprisingly, the Barefoot Organics CSA grew winter squash in the summer, and I found a spaghetti squash in my box a couple of weeks ago. (Most produce you can find year round in a supermarket, but it’s surprising to see typical fall and winter foods fresh from a farm in the summer!)
I decided to make the spaghetti squash into a simple meal, similar to some of my other pantry dinners. I couldn’t cut through the squash, so I roasted it whole on a baking sheet for about 45 minutes (I did this the day before I used it). The next night I removed it from the fridge, cut it open, and using a fork, separated the flesh, which is in the form of spaghetti. I heated up the “spaghetti” in the microwave, and in the meantime sauteéd some zucchini and onions in a pot. I then added tomato sauce and cannelloni beans to the sauteéd vegetables warmed it up.
Once everything was warm, I plated the meal: Spaghetti squash topped with sauteéd zucchini, cannelloni tomato sauce, and some grated cheese. A nutritioulicious™, balanced meal in no time! Andy was shocked at how amazing it tasted (another case of a healthy, yet flavorful meal) and never knew that squash could be used in place of pasta!
Nutrition Facts for 1 cup of roasted spaghetti squash: 42 calories, 0.5 g fat, 0 g saturated fat, 10 g carbohydrate, 2 g fiber, 1 g protein, 0 mg cholesterol, 28 mg sodium.
Have you ever used spaghetti squash before?