Spaghetti squash is a fabulous substitute for regular pasta if
you’re on a gluten-free or weight-loss diet, or if you’re just looking to be healthy.
It’s got a crunchy texture and pleasant flavour, and while I don’t prefer it to
pasta, I don’t like it any less. Just the caloric savings alone has me running
to the produce aisle oftentimes when I’m making pasta.
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A one-cup serving of spaghetti squash is 42
calories, versus 190 calories for a cup of cooked whole-wheat pasta and 221 for
a cup of cooked regular spaghetti.
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Spaghetti squash is an excellent source of
vitamin A, and a good source of folate. It’s also got lots of vitamin C and
potassium.
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Choose a firm squash with smooth skin and even
colour.
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Its spaghetti-like texture comes only after
cooking; it looks like all the rest of its counterparts if you cut through it when raw.
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An average 4-lb. squash yields about 5 cups of
cooked squash.
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Store it for one month at room temperature, or
even longer in a cool dark location (not your refrigerator). For longer
storage, the temperature should be between 50 and 60 F.
- To bake, pierce it several times with a fork or knife to
allow the steam to escape. Place it in a baking dish in a 350-F oven for about
an hour, or until the skin gives easily under pressure. Allow it to cool for 10
minutes or so, then half it and scoop out its seeds and fibers. Use a fork to
scrape out the spaghetti-like strands.
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