Spaghetti squash nutrition is incontestable: it’s low G.I, high fibre and packed with vitamin B, oh, and it’s a perfect substitute for pasta. This veggie should definitely hold the no 1 spot on your weekly shopping list.
Break open the yellow skin of a yellow pumpkin-looking spaghetti squash, cook it, and watch the fleshy insides fall into spaghetti-like strands before your eyes. And if, like me, you look at it and feel a bit weirded out by its stringy yellow self, hiding inside an innocent looking veggie, just cook it, notice how yummy it is, how full it makes you and contemplate how few calories you’ve consumed in your hefty dish. Trust me, you’ll want to eat it every day. Check out this wicked recipe for spaghetti squash and meatballs I found online and cooked myself. Trust me again, it is unlike the other ‘substitutes’; you won’t feel cheated by eating this one instead of pasta, despite it being a vegetable, because of its consistency. It’s chewy and tastes spaghetti- like (sorry Italians, I’m talking ‘ English spaghetti here!)
Remember the spaghetti squash nutrition facts: Low G.I, low fat and the best substitute for pasta there is! What more could you want?
photo credit: Skinny Mom