Spaghetti squash is a big part of my diet. I eat LOADS of it. It really is a remarkably easy add-on to any main entree. A spectacular substitute to spaghetti pasta. After doing a bit of research on the benefits of eating cooked spaghetti squash you will never look at spaghetti pasta again.
Did you know one cup of spaghetti squash contains a mere 42 calories compared to a cup of spaghetti pasta with 221 calories?! Each cup of squash contains 2.2 grams of fiber which aids in the removal of cholesterol in your body, helps regulate your blood sugar and also helps you feel full for longer after your meal. Squash also delivers a range of nutrients including, Vitamins A, C, Potassium and Calcium. “A report from Colorado State University explains that obtaining your daily vitamins through food sources such as spaghetti squash may be more beneficial than taking vitamin supplements, as food contains several chemicals that work together, making the vitamins function more efficiently. Researchers from China, published in the January 2011 issue of “Journal of Environmental Science and Health,” report that the flavonoids found in plant foods work with vitamins and play a role in protecting the body from cancer.” (Found by livstrong.com)
The biggest complaint I hear about cooked spaghetti squash is that it’s too soggy. To avoid such saddness here is how I cook my squash, which is between a somewhat soft and crunchy texture.
Baked Spaghetti Squash