
This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with olive oil, and season with salt.
Place the squash halves cut side down on a baking sheet and roast in the oven at 400ºF/200ºC for 40-45 minutes.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?
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