How fun is it that there are health benefits of spaghetti squash, not just the great taste and playful way of preparing and eating it? Really fun! That’s the answer! This time of year is so great for getting lots of different kinds of bright colored foods I don’t really see at any other time. It’s kind of great that even though I can eat strawberries in February, imported from some far-away place, there are still some foods that I see at only one time per year. It keeps them special.
Why the Health Benefits of Spaghetti Squash Matter to Me
This may seem like a goofy thing to think about, but it’s great that there are such powerful health benefits to spaghetti squash. The reason I think so is that it means that I can enjoy something fun and tasty without having to be ultra careful about how often I eat it or how much of it I use as a portion. There really isn’t that much out there in terms of seasonal food that we can say that about, aside from the heat of the summer when watermelon easily serves that purpose.
What’s so great about the health benefits of spaghetti squash? The fun factor and the tasty factor. There are barrels of nutritious foods out there. If I wanted to power-up my nutrition, I could jam a handful of kale into my mouth right now. Would that be fun? Nuh uh!
But with this food, there’s playfulness to go with it. There’s silliness and tastiness! The freakin’ thing acts like noodles but without any of the refined flour! It’s a nutritional powerhouse that thinks it’s pasta! It’s supercharged with vitamins, minerals and antioxidants and is low carb too, not to mention lots of fiber.
How I Love to Eat It
Aside from the health benefits of spaghetti squash, it’s a lot of fun to prepare and to eat. Preparing it is extremely easy. This is especially true if you have a sharp knife and a grapefruit spoon.
Start by cutting it in half lengthwise, just slightly avoiding the stem, which is very dense and likely too hard for even your sharp knife to cut. Save yourself the struggle and cut just to the side of it.
Use the grapefruit spoon to scoop out the seeds and set them aside. Once the seeds and goop are scooped out (don’t get too vigorous with that process or you’ll be scooping the stringy flesh that you’re supposed to be cooking!), place the two halves cut side down on a baking sheet that has been lightly olive oiled. Jab the skin with a fork a few times to create steam holes.
Separate the seeds from the goop. I like to do this in a colander with a small amount of tepid water is running into the seeds. I use my fingers to separate the seeds from the strands while the water rinses away excess sliminess. It’s gross…and still so very fun! Once they’re clean, I shake off the excess water and spread them over a separate baking sheet that has been lightly olive oiled.
A Meal and a Snack in One!
I bake both the seeds and the squash in the oven at around 350ºF. The seeds are ready surprisingly fast, so I stick around. They start making sizzling/popping sounds when they’re done. Anything past that point will burn…not an experience I recommend. Once they’re done, I take them out and either snack on them or leave them to cool before putting them in a jar to keep in the fridge for up to a couple of days. Snack on them shell and all. An amazing healthy and crunch snack!
When the squash is done (the timing depends on how big it is. A half hour or more will usually do the trick), take it out and flip the halves over so they’re cut side up.
Take a fork and start gently scraping out the noodles! The strands form automatically. Serve with Italian herbs, parmesan or romano cheese, or even a small amount of pasta sauce just as you would with regular pasta. You’ll get all the enjoyment of a noodle dish but with the health benefits of spaghetti squash to make it great on all fronts!
