I was introduced to spaghetti squash a few years ago by my pilates instructor, Shannon, who is also a nutritionist and amazing cook. Once I finally figured out how to prepare this interesting vegetable myself, I was completely hooked. I love the stuff. It has a texture that needs some getting used to, so I always say, if you are trying spaghetti squash for the first time, be open minded. Don’t let that scare you off from trying it though; it’s absolutely delicious.
Once cooked, spaghetti squash has a stringy texture incredibly reminiscent of actual spaghetti. It doesn’t taste like spaghetti though, it’s still squash, so it has a little bit of a mild sweetness as well as some slight crunch to it. My favorite way to eat spaghetti squash is with a chunky vegetable and tomato sauce … I can easily polish off a nice big bowl of it and be completely stuffed and satisfied. The best part about eating spaghetti squash this way is since it is a vegetable and is low calorie and low carb, it’s basically a guilt-free comfort food in my opinion (not to mention it’s loaded with tons of vitamins and minerals!).
I can’t wait to have it for dinner tomorrow night.
For those of you who are curious about spaghetti squash but might be intimidated on how to prepare it, please watch this great video from one of my favorite healthy food blogs Clean & Delicious with Dani Spies.
Don’t miss other helpful How-To posts and videos on Family Kitchen:
Video Credit: Dani Spies
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