Spaghetti Squash


Curiosity got the best of me – I had to know what this whole spaghetti squash trend is all about. This was my inspiration:

                                                                                                                                             Source: via Alison on Pinterest

YUM! After seeing how delicious that looked and through further research on various blogs and pinterest, I decided to make my way to the local grocery store and pick up my own – it was only $1.40!!

When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.

Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.

I bought a “Big Chuy” Spaghetti squash that came with cooking instructions on it:


Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990’s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.

ONLY 37 CALORIES?! This is a must try. I decided to do a combination of two recipes – I have some left over pesto and some Parmigiano and Mozzarella cheeses and I am going to use a little bit of extra virgin olive oil and salt and pepper. The basic method I am using to cook the squash, since it was too hard to cut before it was cooked, is to poke holes in it with a fork or knife to allow steam to escape while cooking. Also, I put a small amount of water in the bottom of my baking dish – something a lot of the blogs suggested. I preheated the oven to 350 degrees and once its ready the squash will cook for about an hour.

My squash prepped and ready for the oven!

Tomato, pesto, and cheese


Seeds from the squash


Shredding the "spaghetti"





The possibilities for using a spaghetti squash are endless – I saw ways to use it obviously as a replacement for spaghetti but also as hash browns, lasagna, as a side dish, the base for grilled salmon, tacos, tossed with grilled or roasted veggies, tetrezzini, frittatas, pancakes, instead of rice in sushi, soup, casseroles, desserts, pizza, and even as a Halloween decoration…

Spaghetti squash


I hope you give it a try – it was DELICIOUS!!

Peace, Love, and a Holistic You!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s