Spaghetti Squash is Delicious!
Spaghetti squash has a sweet and delicate flavor that goes well in many dishes. It can be eaten savory with spaghetti sauce and/or vegetables; or it can be tossed with butter, sugar, and cinnamon for a sweet & tasty, healthy dessert!
How to Store:
- Whole spaghetti squash can be stored on the counter for about 1-2 month.
- Uncooked, cut spaghetti squash can keep in a sealed container in the refrigerator for 2-3 days.
Benefits of Spaghetti Squash:
- Great substitute for high-calorie, high-carbohydrates traditional pasta
- High amounts of vitamin C, a one cup serving is 10% of recommended daily intake
- Contains manganese which helps the production of healthly bones and tissues
- High amounts of vitamin A, a one cup serving is 6% of recommended daily intake
Super Easy Spaghetti Squash
Makes 12 servings
What you’ll need:
- 2 cups microwaved spaghetti squash
- ¼ cup onion, chopped
- ¼ cup bell pepper, chopped
- ¼ cup tomatoes, chopped
- ¼ tsp salt
- Black pepper to taste
- Stab spaghetti squash several times with a paring knife so that steam can escape while it is being microwaved.
- Microwave on high power for 5 minutes. Turn squash and microwave for 3 more minutes. Repeat until squash is soft and skin is wrinkled.
- Cut in half. Scoop out seeds, then use spoon to scrape stringy squash fibers into the bowl.
- Stir chopped veggies, salt, and pepper into squash. Microwave for 5 more minutes.
- Let sit 5 minutes before serving.
Microwave spaghetti squash on high power for 5 minutes. Turn it, and microwave for 3 more minutes. Continue microwaving in 2-3 minute chunks until the squash is done. The squash is done when the skin is wrinkled and the squash is soft.
Scoop out the seeds in the middle of the spaghetti squash.
Scoop squash flesh out of the skin and into a bowl.
Mix with veggies, salt, and pepper. microwave 5 more minutes, then let stand 5 minutes before serving.