It’s spaghetti squash mania in my kitchen right now! As the weather warms up in Pennsylvania, I’m loving thin strands of spaghetti squash as an alternative to heavy pasta dishes. And my gluten-free clients can’t seem to get enough.
While you may be hesitant to trade your traditional plate of spaghetti for squash, consider this: Unlike refined carbohydrates that leave you tired and bloated, spaghetti squash can actually help regulate your blood sugar. Maintaining even blood sugar levels is key to achieving a state of calm in your body and mind.
Like other winter squash, spaghetti squash also contains phytonutrients and fiber, as well as vitamins and minerals (like vitamins A and C, manganese and folate). It’s even said to help reduce inflammation, which is a common cause for headaches, joint pain, sinus infections and chronic illnesses.
Needless to say, you can see why I’m a fan.
Cooking spaghetti squash may seem intimidating, but don’t let the tough exterior fool you. It doesn’t get easier than my 4-step technique. The trick? I save cutting for the end—after the squash is nice and tender. Genius, right?
Cooking Spaghetti Squash
- Pre-heat the oven to 375° F.
- Poke a few holes in the skin using a paring knife. Place it on a baking sheet, and cook for about 45 minutes to an hour. If you can easily pierce through the skin with a knife, it’s done.
- Once you can touch the squash without burning your fingers, make a thin cut along one side of the skin. Rest the squash on the flat surface to stabilize it. Cut the squash in half lengthwise.
- Scoop out the seeds (and save for roasting). Use a fork to scrape the flesh into thin strands. Place in a large bowl or keep them in the shells for a fun presentation.
Then, use your cooked “noodles” as you would regular pasta.
- Toss with olive oil, salt and fresh herbs for a refreshing side.
- Top with beef Bolognese for a saucy spin on an Italian favorite.
- Add chicken and broccoli for a light dinner idea.
- Combine with Parmesan cheese, butter and peas for a creamy summer indulgence.
- Serve with my Shrimp in White Wine Sauce or slices of Steak Florentine (download recipes here!).
Before you go…don’t forget that Mother’s Day is right around the corner!
No matter how easy some meals may be, Mom deserves a break. Let her kick up her feet while we prepare a week’s worth of healthy meals–so she doesn’t have to. Call Chef Chris get your Mother’s Day gift certificate in time: 610-688-2942