Spaghetti squash is a type of winter squash is non-starchy and has a yellow flesh. It’s different than it’s winter squash cousins – butternut and acorn to name a couple – which have orange-colored flesh. Spaghetti squash is generally available all year, with its peak season being October through March.
Spaghetti squash makes a wonderful substitute for pasta. When it’s cooked, the flesh gets stringy, resembling the look of ‘spaghetti’ so is a lower carbohydrate and more nutrient dense choice to traditional pastas. It has a mild, slightly sweet flavor that is perfect for tomato-based sauces.
As I mentioned, spaghetti squash is low in calories, it has only 42 calories in 1 cup (cooked). It also contains a small amount of carbohydrate – 10 grams, and a good amount of fiber – 2.2 grams or roughly 7% of your daily needs. Fiber is important for gut health and feeds your gut microflora.
Did you know… substituting spaghetti squash for pasta you will save about 170 calories and 30 grams of carbohydrate in a 1 cup serving!
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