Spaghetti Squash is not spaghetti. Let’s just get that out in the open right now. It’s not the cousin of linguine. Nor fettuccini’s sister. This squash gets it’s name from the fact that it looks stringy. Okay well, you have to cook it first. Once it’s done, you can use a fork to scrape it so that the squash resembles spaghetti.
If you have been visiting this site for awhile then you know that I avoided all squash in the past. I definitely did not know what to do with spaghetti squash. My visits to the farmers market were all about honeycrisp apples and the occasional bag of kale. To be honest, squash looked hard and inedible. Although I had eaten plenty of squash in fancy restaurants, it took me forever to bring one home.
Spaghetti Squash Is A Plant-Based Powerhouse
Spaghetti squash is a winter squash. So, that means you can probably find it in the store from October-March is many cities. Look for them in yellow, white and orange. They contain Pantothenic acid, also called Vitamin B5. B5 helps our bodies create energy from the food we eat. Did you know that?
And let’s not forget that spaghetti squash is low in calories, a good source of Vitamin C, Beta-Carotene and fiber. And of course, fiber is what helps us all feel satisfied. How helpful is that ?
More Squash Recipes From Black Girls Eat
Kitchen Essentials What You Will Need
Have fun with this one. I’ve recently tried it with olives, spinach and roasted peppers. Wow!
LA Dunn is a plant-based advocate from the Bronx who is focused on exploring new ways to enjoy fruits, grains and vegetables. Are you on a plant-based journey or looking to do the same? Here are some ways to connect with LA:
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Roasted Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
- 2 tsp Olive Oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees and prepare your cookie sheet with foil or parchment paper
- Using a sharp knife, cut the spaghetti squash in half length-wise
- Use a large metal spoon to scoop out the seeds
- Massage your olive oil, salt and pepper into each half
- Place the squash on your cookie sheet face down. Bake for 30 minutes.
- Remove from the oven and let stand/cool.
- Using a fork, gently scrape the inside of the squash to reveal the “spaghetti”
- The entire squash is edible. Top with more veggies or pasta. Have fun!