Even though spiralizing is all the rage right now, and I’ve tried many types of vegetable noodles, spaghetti squash remains my favorite grain free option either as a side dish or as a substitute for noodles in Italian dishes. I can’t say it tastes like pasta but it is delicious in its own right, with a mild, nutty flavor and a texture slightly resembling angel hair pasta.
The best thing about spaghetti squash is the nutrition it adds to a dish where you’d normally be eating pasta instead. One cup of pasta has about 200 calories and 43 grams of carbohydrates, whereas a cup of spaghetti squash has about 40 calories and 7 grams of carbohydrates, meaning you can eat much more of it without getting that full, lethargic feeling that usually follows a bowl of pasta.
Cooking Spaghetti Squash
There are many methods to cooking spaghetti squash, including microwaving it, using the crock pot, and pressure cooking it, but I prefer to roast it. I cut the spaghetti squash in half (be VERY careful doing this), scoop out the seeds, and then cut each half into thirds to speed up the roasting process. I roast the squash facing up because it adds great flavor and keeps the squash from getting too soggy.
Once the squash has cooled, I separate the strands and then saute them with olive oil, butter, garlic, and parsley. Last night I happened to have some pork dust on hand from Bacon’s Heir (you can buy this or grind up your own pork rinds) so I topped the squash with this as a replacement for breadcrumbs and a little bit of Parmesan cheese. This was a side dish for Chicken Piccata, which will be coming to the blog soon!
Recipe: Roasted Spaghetti Squash
1 2-3 lb Spaghetti Squash
1 Tbs melted ghee or avocado oil
1/2 Tbs Olive Oil
1/2 Tbs Butter
2 cloves of garlic, minced**
2 Tbs Italian Parsley, chopped
1/4 Cup of shredded Parmesan cheese
2 Tbs crushed pork rinds (optional)
- Preheat oven to 400 degrees
- Carefully cut spaghetti squash in half, scoop out seeds, and discard them
- Place spaghetti squash flat side down on cutting board, and cut into thirds
- Place spaghetti squash on baking sheet, and brush with ghee or avocado oil, season with salt and pepper
- Bake for 30 minutes. After 30 minutes, check to see if strands easily pull apart, if not, continue cooking and checking the squash in 10-minute increments
- Once squash is cool, separate all of the strands.
- Melt butter and olive oil in a pan large enough to fit spaghetti squash.
- Saute garlic in the butter until fragrant, and then add in spaghetti squash. Stir this around then add in parsley.
- Add Parmesan cheese and top with pork rinds if using.
**For low FODMAP, use garlic olive oil in this recipe instead of garlic.