Spaghetti Squash Primavera

August 11, 2010

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!

Spaghetti Squash PrimaveraNutrition 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?

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    1. Thanks! Yeah, I really had no choice! The only downside to roasting it whole is that it was slightly harder to remove the seeds afterwards, but other than that it worked great!

  1. I love spaghetti squash, despite the fact that it is usually a bit messy!
    I usually do it in the microwave- after a few minutes you can pierce with a fork and then eventually split and finish cooking it in there until soft.

  2. Sometimes tomato sauce (not a heavy one though) and feta cheese, or sometimes a little olive oil and garlic.

  3. I’ve never used spaghetti squash but always wanted to cook with it. Now I know to roast the whole thing first unless I want to break out my saw! 🙂 Thanks for the post!

    1. Haha…yes, it can definitely be that hard to get into! Have fun experimenting with it. It really is as good as spaghetti – even my husband was impressed!