It’s squash season everyone! Bake it, slow cook it, put it in a pie, but whatever you do, don’t forget about spaghetti squash.
Better for your belly than actual spaghetti, this stringy fall vegetable is gentle on your gut and doesn’t contribute to the usual slew of problems caused by diets oversaturated with complex carbohydrates. Spaghetti squash shreds easily into gluten-free noodles that are delicious and have a super mild flavor that makes them perfect for just about any pasta dish — minus the pasta. With naturally occurring folic acid and vitamin A, plus a low caloric footprint, this versatile veggie is just what the nutritionist ordered.
Here are ten ways to make you fall in love with spaghetti squash this fall.
Squeamish about trying a new veggie? When in doubt, just add garlic and cheese. This dish is decadent, delicious, and will win over even the most reluctant squash pasta eaters in your house.
Versatile and adaptable to pretty much any set of dietary guidelines, these taco boats are easy to customize, so do yourself a favor: go a little overboard. Add fresh avocado, goat cheese, green chiles — whatever makes your heart sing. Make it vegetarian with Meatless Protein Crumbles from Morningstar Farms.
If you’ve never had jambalaya, you’re in for a real treat. This classic cajun dish is easy to make and a great way to stay warm as the weather cools down. Use black beans as your protein, and get the freshest bay leaves you can find to add to your skillet.
That’s right, you can even do spaghetti squash chow mein — told you you’d love it. This recipe is easy to make, vegan, paleo, AND gluten-free. And yet, it’s still chow mein. All hail the spaghetti squash. This recipe’s a keeper.
Worried about getting the kids to try spaghetti squash? Don’t sweat it — these pizza nests will steal their hearts. Customize them to your own dietary preferences, whether it’s vegan cheese for sensitive tummies or a slew of roasted tomatoes and peppers for little foodies in the making.
Following the Whole30 plan? Spaghetti squash and this dietary plan go together like peas and carrots. This recipe is incredibly simple; don’t be intimidated by making your own pesto, it’s not as hard as you might think.
Because anything with feta is a winner in my book. These Greek spaghetti squash bowls are the stuff gyro dreams are made of, sans the pita. Stuff yours with all of your favorite greek toppings, and serve it warm or cold — your choice.
A slow-cooker full of chili in the fall is exactly what the doctor ordered for dreary days and chilly winds. Swap spaghetti squash into your favorite chili recipe in place of spaghetti noodles. It’s a lighter alternative, and because of the squash’s mild flavor, hardly even noticeable.
Mushrooms, spinach, and three kinds of cheese come together in these Italian food boats that’ll have you wondering what was ever so great about those big flat noodles in the first place. Easy on the baking though — it’s easy to overdo it and turn the top cheese layer into leather.
What’s your favorite way to eat spaghetti squash? Share it with us!