This pale yellow vegetable lights up a gluten free glutton’s menu! Autumn is a wonderful time of year in farmer’s markets and grocery produce aisles with all different varietals of pairs, apples and squashes. This week a football sized spaghetti squash caught my eye. Spaghetti squash’s mild flavor and stringy flesh makes for a wonderful starch to serve with your favorite sauce when you’re getting tired of rice or corn pasta.
Spaghetti Squash has some other qualities beyond bringing variety to your dinner plate. It is a bargain compared to common brands of rice pasta. I bought an organic, locally grown spaghetti squash for $0.99/lb at a farmer’s market. My squash was a little less than two pounds and yielded six cups of thready, pasta-like “meat”. This went a lot further than a 12 oz box of GF pasta!
More importantly, spaghetti squash is low calorie and packed with nutrients. One cup of squash is roughly 40 calories, zero fat, 2 grams of fiber and 9% Vitamin C and 7% of B-6.
I’d read a few recipes about boiling or simmering the squash but a food focused friend pointed me in the right direction and shared with me the best way to prepare this squash.