Food Matters: Spaghetti Squash

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Spotlight on…SPAGHETTI SQUASH!

I just started using spaghetti squash in place of noodles when I eat spaghetti and it’s delicious!

Spaghetti Squash gets its name because when it’s cooked the inside flesh pulls apart and into long strings and looks like spaghetti pasta.  Spaghetti Squash is considered a summer and winter squash and is available year round at the grocery store.

Benefits of eating Spaghetti Squash:

  • It’s full of a wide variety of vitamins; Vitamin C, A, B-6, Niacin, Thiamin and Folate to name a few.
  • It has a good dose of fiber which will keep you full longer.
  • Spaghetti Squash is a great alternative to high-calorie, high-carb traditional pasta.
  • With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet.

How to Prepare Spaghetti Squash:

Cut the spaghetti squash in half and remove the seeds from the middle.

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Place in baking sheet upside down and add 1/2 cup water to the pan.  Bake for 30-35 minutes at 350 degrees; until it’s fork tender.

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Rake a fork back and forth the flesh to make strands like spaghetti.

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21 Day Fix Approved: Measure the spaghetti squash in the green container and serve with fix approved spaghetti sauce.

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