This little yellow guy has recently worked his way into my squash obsession. I had always been a little weary of trying it, but I wish I had picked one up before this fall season! Coming in at only about 60 kcals per cup, this squash is quickly becoming one of my favorites. As with other winter squash varities, spaghetti squash is a good source of antioxidants and fiber, provides around 30% of your daily Vitamin C requirement and of course has beta-carotene/Vitamin A. What’s not to love?
Oh yeah…the process of trying to get the thing open! As with all other winter squash, this one is about as hard as a rock, and unless you have a manly-man and a sharp knife around, it is quite a task. I consider it a labor of love…and I count it as my arm workout for the day.Once you successfully cut the squash in half, scrap out the seeds, place cut-side down on a greased cookie sheet and bake for an hour at 350 degrees, or until tender. The fun part is when it comes out of the oven and has a chance to cool down a little bit. Go at it with a fork and scrape the flesh to get the “noodles”. I topped mine with marinara, and cheese.