One thing I love about the temperature getting a bit cooler is being able to put the oven on bake without turning my whole house into a blast furnace. The changeover to Fall will also usher in an abundance of squash available at local grocery stores and farmer’s markets. Spaghetti squash is a favourite of mine, with its slightly sweet flavour. It is also high in fiber and low in calories. This squash is non-starchy and has yellow flesh, unlike it’s Butternut and Acorn squash cousins.
An awesome replacement for pasta when you’re counting calories (42 calories per cup, compared with spaghetti noodles at about 210 calories per cup), Spaghetti Squash has a stringy texture and is also packed with B-vitamins, vitamin C, manganese and potassium. Its peak season is October through March, but I buy it and bake it almost all year round.
Sensational Spaghetti Squash Recipe
Low calorie, high fiber vegan recipe. Serve with any traditional pasta sauce.
- 1 Spaghetti Squash
- 1 tbsp olive oil extra virgin
- sea salt
Preheat oven to 400 degrees F.
To make it easier to slice, cook in in the microwave on high for a minute or two to soften it up a bit.
Place squash on cutting board and slice off the top using a sharp knife. Then slice lengthwise down the middle.
Use a spoon to scoop out the seeds and dark, stringy flesh.
Brush it with extra virgin olive oil, grind some salt and pepper over the flesh, to taste, then place them cut side down on a pan lined with foil or parchment paper.
Bake for about 30 minutes. Remove from oven and let rest for about 15 minutes to cool off.
Using a fork, scrape the noodles out. Toss with your favourite pasta sauce or eat on its own with a little more olive oil and salt and pepper.
Leftovers can be stored in the fridge for two days.