Spaghetti squash offers numerous health benefits that make it a valuable addition to any diet. It is low in calories and carbohydrates, it serves as a satisfying alternative to pasta for those watching their calorie and carb intake. Additionally, spaghetti squash is rich in dietary fiber, vitamins (such as vitamin C and vitamin A), minerals (like potassium and manganese), and antioxidants, promoting digestive health, immune function, and overall well-being. Its gluten-free nature makes it suitable for individuals with gluten sensitivities. Here’s a simple way to make spaghetti squash.
Ingredients;
- 1 spaghetti squash
- Olive oil
- Salt and pepper, to taste
How to Make;
- Preheat your oven to 400°F (200°C).
- Wash the spaghetti squash under running water to remove any dirt. Using a sharp knife, carefully cut the squash in half lengthwise. Be cautious as the squash can be quite tough to cut.
- Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half. You can discard the seeds or save them for roasting later if you like.
- Drizzle a little olive oil over the cut sides of the squash halves and use your hands or a brush to spread it evenly. Sprinkle salt and pepper over the squash, to taste.
- Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for about 40-50 minutes, or until the squash is tender and can be easily pierced with a fork.
- Once the squash is cooked, remove it from the oven and let it cool for a few minutes until it’s safe to handle. Then, use a fork to scrape the flesh of the squash into long strands. The flesh should easily separate into spaghetti-like strands.
- Serve the spaghetti squash strands immediately as a pasta alternative, or use them in your favorite recipes.
Spaghetti squash can be served with marinara sauce, pesto, or any other sauce you like. It’s a versatile and nutritious substitute for pasta in many dishes.