If you’re gluten-free, trying to lose weight, or cutting down on carbs, spaghetti squash is a great substitute for pasta. When cooked, the flesh of spaghetti squash looks like spaghetti. It also has a milder flavor than other squashes, so, like pasta, it goes with all kinds of toppings and sauces. Spaghetti squash is very low in calories and fat, and high in fiber, potassium, and manganese, which makes it a healthy addition to any diet. Here are 5 spaghetti squash recipes to try this month. We love spaghetti squash, and know you will, too!
You don’t have to remove spaghetti squash’s flesh in order to eat it like pasta. Stuff each half with ground turkey, marinara sauce, spinach, and cheese for a gluten-free take on lasagna.
Pasta with Alfredo sauce is delicious, but it’s high in fat, carbs, and calories. Swap out the pasta for spaghetti squash and make the sauce with cauliflower, and you’ve got yourself a clean treat.
There’s nothing like a bowl of pasta with tomato sauce. If you want the tastiness without the guilt, enjoy sauce and cheese on a fiber-rich spaghetti squash.
This southwestern spaghetti squash is packed with protein. It’s made with ground turkey and black beans, so it will keep you full and satisfied.
Spaghetti squash is also good served cold. Toss the strands with olive oil, veggies, and seasoning for a fresh, light side dish.