I totally agree with you – spaghetti squash is weird. Like, figure out who you want to be, man. Do you want to be a gourd or do you want to be pasta?
Let’s start from the beginning. Let’s start with why. Why is spaghetti squash healthy, and why should you eat spaghetti squash instead of spaghetti noodles?
Spaghetti squash is filled with nutrients like Vitamin C, Vitamin A, Vitamin B-6, potassium and antioxidants. However, pasta delivers at least twice the amount of riboflavin, niacin and thiamin, and eight times more protein. Spaghetti squash provides the same fiber content as pasta.
Here’s the big difference: Spaghetti squash has less calories than pasta (158 v. 27), helping you feel just as full without eating a bunch of carbs (31 v. 7). That’s the kicker for me. Because I eat a wide variety of whole foods in my diet, and add protein like beans or tofu to my squash, I am getting the nutrients that pasta contains over the squash, without the heavy dose of carbs and calories.
I know what you are thinking: Does spaghetti squash really taste like spaghetti?
Yes…and also no. Once cooked, the yellow flesh of the squash will separate into long strands that you can drown with sauceyness and twirl with your fork. The texture is like angel hair pasta.
Here’s the butt. It’s not actually spaghetti so it doesn’t taste like it. Mind. Blown. The flavor is very mild compared to, say, butternut and acorn squash. It won’t compete with the main flavors you’re cooking with, while giving you that great spaghetti-like texture.
But how do you turn a gourd into delicious noodleyness? It’s simple stupid, friends. Let’s ride.
Spaghetti Squash in the Oven
1 (4-pound) spaghetti squash
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
4. Scoop the squash strands out into a bowl with a fork. Top with tofu, sauce, veggies or literally anything else. I love this Maple-Glazed Tofu and Spaghetti Squash recipe, if you care.
What do you eat spaghetti squash with?
Did you get the Willie McGee reference? Be. Honest.