Squash is the New Spaghetti

by Danielle Leavitt ’17

As someone who eats gluten-free, spaghetti squash is one of my favorite vegetables.  With its noodle-like nature, this yellow member of the squash family is the perfect substitute for pasta for gluten-free foodies! Not only is it delicious, but spaghetti squash can also be prepared in a variety of ways, is extremely healthy, and easy to make in a microwave.  Compared to pasta, which has 200 calories and 40 grams of carbohydrates per cup, spaghetti squash boasts only 42 calories and 10 grams of carbohydrates per cup!

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The easiest way to prepare spaghetti squash is to cook it in the microwave.

  • Cut spaghetti squash in two halves.
  • Place side by side with the seed side down into a microwaveable pan with about 1 inch of water in it.
  • Set microwave for 6-8 minutes depending on size of the squash.
  • Remove from pan and turn squash over seed side up (Be careful! Squash will be very hot!).  Using a fork, loosen the seeds and squash strings attached to the seeds and remove them from the squash and discard.
  • Scrape gently along the inside of the squash, loosening the strands of squash and place into a bowl.

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And that’s it. You can eat it plain or add your favorite toppings: parmesan cheese, pesto, tomato or meat sauce, butter, olive oil…be creative! Enjoy!

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