This variety of winter squash peaks in its ripeness in early fall through winter. It has amazing properties but I have a hard time finding a good recipe for it. Like quinoa it is a little bland and tends to take on the flavors that you put with it. I have searched and until recently have not found a go-to recipe for this very healthy vegetable. My search is over! You will find a great recipe below as well as lots of useful information about spaghetti sqash!
What Are They?
Spaghetti squash are a variety of winter squash that when cooked form strands that resemble spaghetti.
Contains numerous vitamins and minerals as well as 9% of the recommended diety intake of fiber.
- Beta Carotene, Lutein and zeaxanthin-important to healthy vision and aids in decreasing cholesterol
- B vitamins (Riboflavin, Niacin and Thiamin)-increase optimal cell functio
- Manganese-a mineral that assists in bone and tissue health, increases metabolism, increases calcium absorption and improves nerve function
- Folate-supports new cell formation and development and strengthens the blood vessel walls
- Vitamins C and A-prevents free radical damage to cells
- Potassium -promotes proper muscle and nerve function
- Calcium-promotes bone health
Spaghetti squash should be stored in a cool dry place that maintains a temperature around 55-60 degrees farenheit. Refrigeration will spoil it more quickly and so should only be stored in the refrigerator for 1-2 weeks.
Spaghetti squash can be used as a substitute for pasta or can be used as a stand alone vegetable. It is prepared by cutting the squash in half lengthwise and scooping out the seeds. It is then placed cut side down on a baking sheet in a 350 degree over for approximately 30 minutes. Once it is fork tender you can then scoop out and seperate the strands to resemble spaghetti.
Try this fabulous recipe sometime for Spaghetti Sauce with Vegan Spinach Artichoke Cream Sauce http://www.hummusapien.com/spaghetti-squash-with-vegan-spinach-artichoke-cream-sauce/. I promise you won’t miss the cream!