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Spaghetti Squash


Spaghetti squash (also called vegetable spaghetti and noodle squash) may sound like a vegetable, but is actually a fruit! Spaghetti squash is a great a great low calorie alternative to pasta. When raw, the flesh is solid; when cooked, the flesh falls away in strands like spaghetti. Not to be over-looked is the fact that it looks like a football.

Nutrition Facts:

Spaghetti Squash has no Saturated Fat or Cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, Dietary Fiber, and Vitamin C.


To store keep in a dry, cool place — squash hates humidity. It will last at least a month. You can freeze cooked spaghetti squash.


How to cook spaghetti squash:

  1. Pierce the squash
  2. place on a baking sheet
  3. bake for an hour at 375 degrees (don’t microwave a whole squash unless you are lobbying for a new microwave)
  4. cut in 1/2 and remove seeds
  5. Scoop out the flesh
  6. Run a fork through the flesh to separate into strands
Quick Fix:

Toss cooked squash strands with butter, cheese, salt, and pepper.