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How to Prepare Spaghetti Squash

Susannah Chen — Tue, 17 Jan 2012 10:35:16 PST

Fall's the time to take advantage of spaghetti squash, which you'll find at peak season right now. Never tried cooking with spaghetti squash? Don't even be a little afraid: cooking with one is more intuitive than you'd think. And with a texture reminiscent of pasta, this vegetable is the perfect vehicle for a light olive oil and cheese dressing or any traditional pasta sauce. Watch the video to enjoy a "spaghetti" dish that's nutritious, wholesome, and gluten-free.

Gluten-Free Cheesy Veggie "Pasta" Bake

Jenny Sugar — Thu, 10 Nov 2011 11:15:45 PST

If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta - oh no! It's made with spaghetti squash and other veggies, which means you can load on the cheese and still enjoy a low-calorie (around 200), ooey-gooey, cheesy bowl of steamy pasta. You'll never even realize it's gluten-free!

To see this easy pasta bake recipe, keep reading.

A Reader Recipe: Spaghetti Squash and "Meatballs"

Fit Community — Thu, 27 Oct 2011 11:34:16 PDT

Get ready to eat! FitSugar reader Sprint2theTable shared this recipe for vegetarian "spaghetti and meatballs" in our Healthy Recipe group.

Spaghetti squash. It blew my mind. Who knew you could make a vegetable act like a pasta?! The best part is that you can make it in the microwave in under 10 minutes.

Tofu-lentil "meatballs" are the vegetarian's (or the person-who-recently-watched-Forks-Over-Knives) answer to meatballs. These aren't a perfect match for the red meat version, but they are good! I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian. The addition of liquid smoke (found at Whole Foods) was awesome too.

Read the recipe after the break.

Fast & Easy Dinner: Spaghetti Squash With Roasted Vegetables

Susannah Chen — Wed, 08 Dec 2010 05:50:05 PST

It's hard to escape the gluttonous nature of holiday celebrations, so if you have a night off from yuletide revelry, detox with a simple, home-cooked meal that counterbalances December's rich, heavy party foods.

Take advantage of spaghetti squash's seasonal peak by using it in place of high-carb pasta in a "spaghetti" dish with roasted vegetables. Slow-roast bite-size tomatoes and zucchini (or any other vegetable, if you'd like) in a mixture of garlic, high-quality olive oil, and seasonings. You'll find yourself looking forward to a comforting meal that, on top of being delicate, is low-calorie, gluten-free, and vegetarian.

To make it vegan, simply skip the parmesan cheese. Want the recipe? Then read on.

Fast & Easy Dinner: Italian-Style Spaghetti Squash

partysugar — Thu, 01 Oct 2009 07:50:13 PDT

If you've never cooked with spaghetti squash, I highly recommend you give it a try. Once it's roasted in the oven, the flesh comes off in strands that resemble spaghetti. Treat it as you would pasta and toss with a simple vegetable saute and you've got a carb-free, vegetarian-friendly meal. This recipe is highly versatile, so sub in whatever veggies you have on hand; mushrooms, peppers, even a green like kale would be delicious. Check it out now.

5 Recipe Ideas for Spaghetti Squash

FitSugar — Mon, 08 Sep 2008 03:30:00 PDT

If you've visited a farmers market recently, you must have noticed the abundance of fresh veggies being harvested. Tomatoes, cucumbers, peppers, and now squash. One of my favorites is spaghetti squash because it's so unique. But people tend to avoid this squash because they don't know how to prepare it. Here are some recipe ideas to inspire you to experiment with spaghetti squash.

Cut squash in half lengthwise, scoop out the seeds and bake it at 350°F for 30 minutes or until you can pierce it with a knife with little resistance. While it's baking, sauté diced onions, tomatoes, one minced clove of garlic, and a handful of chopped fresh basil. Scoop out the flesh with a fork (it should be stringy), place it on a plate and top with your tomato mixture. Instant low carb spaghetti.
Bake the same way as above, but this time scoop out the flesh, place in a bowl, and allow it to cool in the fridge. After 20 minutes, pour the squash flesh onto a cutting board and chop it up a little. Place it in a bowl and mix in diced tomatoes, cucumbers, onions, lemon juice, olive oil, spices, feta, and olives to make a Greek salad.

To see the other three recipe ideas

Learn to Love: Spaghetti Squash

FitSugar — Wed, 06 Feb 2008 09:30:00 PST

If you are trying to eat less carbs, or up your intake of veggies, you need to try spaghetti squash. The flesh of this squash has a firm and stringy consistency so it holds up nicely when mixed with tomatoes, roasted veggies and pesto. Plus a cup of spaghetti contains only 10 grams of carbs, compared to 43 grams of carbs found in regular old spaghetti. It is also a low calorie food; one cup contains only 42 calories, where as the spaghetti pasta has 221 calories per cup.

Have I piqued your interest?

To learn how to cook spaghetti squash, just

read more. Baking spaghetti squash takes a little longer than boiling real spaghetti, but it's really easy.

Cut a whole squash in half and remove all the seeds. Preheat the oven to 350°F and place the halves cut side down, in a dish with half an inch of water. Bake for about 45 minutes, or until it's tender. If you're pressed for time, you can also microwave it. Place the cut sides down on a damp paper towel in a microwavable dish and cook for about 15 minutes.
Take a fork and scrape the stringy squash out onto individual plates. Add a little salt and pepper if you want.
Top with your favorite pasta sauce and enjoy.

Source

An American Native: Spaghetti Squash

FitSugar — Thu, 04 Jan 2007 11:34:15 PST

I am always trying to get more fruits and veggies in my diet, and while I am not quite sure which category spaghetti squash falls into I will freely admit I love it. Since it is National Spaghetti Day, I thought I'd pay a little tribute to this very unique squash.

When you first cut it open, the flesh looks like any other squash, but after it is cooked the flesh tears into ribbons resembling spaghetti. Don't be deceived by its looks - it tastes nothing like spaghetti. It is slightly sweet and, if not overcooked, is crunchy and watery, like cucumber.

Spaghetti squash is versatile and can be baked, boiled or steamed. Serve it with pasta sauce or use it as a vegetable base for macaroni and cheese. I like it with a little garlic sauteed in olive oil, a little fresh grated Parmesan cheese and roasted walnuts.

Nutritionally speaking spaghetti squash contains: folic acid, potassium, vitamin A, and beta carotene. Plus it's a low calorie food, averaging 75 calories in 8 cooked ounces. One more factual tidbit of note - it is a New World veggie, native to the Americas.

If you are interested in eating some, check out Cooks.com. The site has a bunch of recipes for spaghetti squash.

Dye Your Eyelashes at Home, Master Fall's Polka-Dot Trend, and a Pumpkin Spice Latte Recipe: The Best of PopSugarTV This Week!

Lauren Turner — Sun, 16 Oct 2011 06:04:00 PDT

This week in PopSugarTV, Bella shared the secret to dying your eyelashes at home and getting Rachel Zoe's wavy hair while Fit showed us how the power plate works and reviewed the outdoor elliptical bike. Fab gave us Brad Goreski's best styling tips and helped us master Fall's polka-dot trend and Yum served up delicious recipes for spaghetti squash and a seasonal pumpkin spice latte. Check out all the videos at the links above!

Savory Vegan Mushroom Gravy For Thanksgiving

Anna Monette Roberts — Wed, 02 Nov 2011 17:48:16 PDT

Vegans deserve to have a yummy, thick gravy too. This particular recipe is delicious on seitan, tofurky, or on Field Roast grain meat loaf, as pictured. Roasted spaghetti squash and steamed kale are quick, colorful, and nutritious complements as well.

See recipe after the break.