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Spaghetti Squash

Fall is my favorite season; sweatshirts, crunchy leaves, the bugs are gone and the squash is harvested!  Spaghetti squash is a weird and wonderful veggie, so let’s explore that one in particular today.

This variety of squash has a very mild, slightly sweet taste. When it’s cooked, it separates into strands that resemble spaghetti. It can be prepared in a zillion ways, and it’s a reasonable substitute for pasta.

In fact, if you are looking to cut carbs and/or calories – check this out:

1 Cup Spaghetti Noodles
Calories: 220
Carbs: 43

1 Cup Spaghetti Squash
Calories: 32
Carbs: 7

Cook your spaghetti squash first, then use it for recipes.  There are many ways to do the initial cooking – microwave, bake, Instant Pot and more.

First, cut the squash in half and scoop out the seeds.  If you want longer strands, cut it in half crosswise vs. lengthwise.

KnifebySquashPrep-Blog

If you are having trouble cutting the squash, microwave it for a few minutes first to soften it.

Here is a video with one of my favorite cooking methods:

I also like making it in my instant pot, although I usually have to do one half at a time in my 6 quart pot.  Cut the squash in half crosswise, scoop the seeds, add 1 cup of water to the Instant Pot, cook it on high pressure for 7 minutes and do a quick release.
InstantPotPrep-Blog

Once your squash is cooked, you are ready to make a recipe.

For a basic side, try this peppery dish:

For light and tasty spaghetti and meatballs, try this one:

Here’s a low-carb riff on Philly Cheesesteak:

These Shrimp Pesto Bowls are company-worthy:

So hit the market, grab some spaghetti squash and give it a try!  It’s tasty and it’s fun to make.

Enjoy!

j*a*N*e

PS: You can serve this Thai Chicken over spaghetti squash instead of noodles!