Are you a pasta fan?
Well, we’re here to convert you to a little thing called Spaghetti Squash 😉
Growing up dinner usually consisted of some kind of pasta – lasagna, spaghetti, casseroles and everything in between. Little did we know then how little nutrition is in pasta and spaghetti, but boy oh boy did we love it.
Now that we are older, we love making spaghetti squash!
Have you ever had it? It’s so easy to make and absolutely delicious.
If you’ve never tried it, we urge you to! We promise you won’t miss pasta when you make the switch, this stuff really is that good.
I think Liz and I could eat it every day. So here some health benefits of eating spaghetti squash…
Benefits of Spaghetti Squash
1) Spaghetti Squash contains vitamin A in the form of the carotenoids called alpha-carotene and beta-carotene. It’s such a rich source that it ranks near the top of the USDA’s list for both kinds of these carotenoids. Carotenoids can be converted into the form of vitamin A that you need to maintain normal vision and healthy skin. They also work as antioxidants that prevent cellular damage from free radicals and fight inflammation. Spaghetti Squash also contains vitamin C, which fights free radicals throughout your body. Vitamin C also supports your immune system and helps make collagen, a type of tissue in your skin.
2) Spaghetti Squash contains potassium, one of several minerals that can carry an electrical charge through fluids in your body. It sustains a regular heartbeat and works together with another electrolyte, sodium, to stimulate muscles and nerves. The effort required by your body to maintain the proper intra- and extracellular ratios of potassium and sodium accounts for 20 to 40 percent of the energy you burn while resting.
3) Spaghetti Squash has anti-inflammatory benefits, and can help regulate blood sugar as well as help prevent diabetes and cardiovascular disease. Plus, 1 cup of cooked spaghetti squash only has 42 calories, compared to a cup of cooked pasta with over 200 calories.
Spaghetti Squash Casserole
- 1 spaghetti squash, cooked & deseeded
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper, to taste
- ½ cup vegan (or regular) mozzarella cheese
- 1-2 cups kale or mixed greens
- 1 cup tomato sauce
- Preheat oven to 350 degrees and spray a 9 x 11 baking dish with nonstick spray and set aside.
- Fork out the insides of your cooked spaghetti squash into a large bowl then add in garlic, oregano, thyme, salt, pepper, kale, and cheese, and mix until thoroughly combined.
- Place spaghetti mixture into your prepared pan and top with tomato sauce.
- Bake for 25-30 minutes. Enjoy!