Pasta from a Vegetable
Can you believe autumn is right around the corner on September 22 with temperatures reaching the high 80s. Summer gardens are on the way out but don’t despair because fall brings its’ own flavorful vegetables. One of my favorites is spaghetti squash and the goal is to make you a fan too. It is a vibrant winter vegetable closely related to pumpkin, zucchini and other types of squash. The spaghetti variety comes in many colors from off-white to dark orange.
Nutritional Value
Spaghetti squash is nutrient dense, subsequently low in calories and packed with nutrition. One cup provides 42 calories, two grams fiber, one gram of protein and the B vitamin pantothenic acid. It is high in the antioxidant’s beta carotene and vitamin C. Fiber in spaghetti squash may help improve digestion and boost regularity.
Spaghetti Squash Versatility
This squash is an excellent substitute for pasta furthermore eliminating gluten and lowering calories. Prepare it by baking, microwaving, steaming or slow cooking. Mix it with marinara sauce, pesto, meatballs, vegetables or other proteins. I like to toss it with olive oil, shrimp, pesto and a sprinkle of parmesan cheese!!
Choosing the Right Squash
When you’re at the market, look for ones that are firm, heavy for their size and have tough, thick skin. Choose one with the stem intact, moreover, indicating it was picked at the right time. The color should be deep yellow or golden, lastly avoid ones with dark spots or discolorations.
Storing Spaghetti Squash
Store at room temperature in a cool dry area of your house where the temperature is around 60 degrees. It may last up to three months but check regularly to ensure freshness. Purchase one today, you’ll thank me later!!!