Eat This :: Not That

Battle: Spaghetti Squash - Spaghetti

If I'm honest I wasn't totally on board the spaghetti squash train at first. Actually I thought it was totally gross and tasted like hay! After over cooking it by accident I realized I had been under cooking it. I like mine almost mushy and not stiff to bite. Most recipes will tell you to cook the squash for only 20 minutes but I often find it needs closer to double that time!

Remember this tip - it needs to be tender!

If you're not cooking the squash in oil or butter you're going to need to leave it in the oven for a little longer. 

Why Spaghetti Squash Wins Hands Down:

If you’re looking to restrict your caloric intake, eating spaghetti squash will help fill up your plate without adding lots of calories. Each cup of the cooked squash contains only 31 calories! Due to the squash’s low calorie content, substituting spaghetti squash in place of pasta reduces the calorie content of your meal; substituting a cup of squash in place of pasta saves you 179 calories. If you normally eat spaghetti once a week, the calorie difference in switching to spaghetti squash translates to 2.5 pounds of weight loss over the course of a year. Sure not a ton but everything counts! 

The only category pasta wins in here is it has a little bit more protein but only 6 grams per cup - you're better off just making a delicious meat sauce to go on top of the squash!

Spaghetti squash is so simple to make

Preheat oven to 400. Cut the squash in half and scoop out the seeds. Place squash on a baking tray and cook skin side down for 45 minutes. Take a fork and scrap out the pieces. SO good! Here is one of my favourite recipes for spaghetti squash.

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