One of my favorite things about participating in an at-work CSA (Community Supported Agriculture) is the opportunity to try new veggies and fruits. Last week’s CSA box included delicious fall favorites including spaghetti squash. I used to associate squash with little more than fall decor before I realized how tasty, healthy and versatile it can be. Here are three ways to get your spaghetti squash fix.
Use it as a bowl. Bread bowls have become a popular way for delis to serve soup and salads, but they can pack nearly 600 calories and 100+ carbs in the bowl alone! Try using spaghetti squash as a bowl for a more waistline-friendly alternative. Cut the squash in half, scrape out the seeds and place cut-side down on a baking dish or pan. Bake until tender and fill with your favorite fall veggies or even cooked ground beef or turkey.
Try it as a pasta substitute. Using spaghetti squash in place of pasta noodles in your next pasta dish is a good way to cut calories and carbs while adding vitamin C and vitamin A. Look for a recipe for spaghetti squash and meatballs in the December/January issue of TOPS News magazine.
Get friendly with fritters. Try mixing spaghetti squash into your favorite fritter recipe. Don’t be afraid to experiment with other veggies such as spinach, carrots and green onions. Bonus: fritters are a great way to use up vegetables in your crisper drawer that are starting to wilt.
Do you have favorite ways to use spaghetti squash? Share them in the comments section below.
