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Amidst the falling leaves, the cold and dismal weather, and the muted colour schemes, there is one vegetable that seems to always bring a splash of vibrant colour and fun kitchen alchemy to the home: the spaghetti squash. This winter squash is the perfect substitute for the pasta it’s named after. But it actually does much more than resemble some boring noodles.

Spaghetti squash is a healthy substitute.

There isn’t much nutritional value when it comes to simple, plain pasta. Whereas this beautiful yellow squash has quite a bit to offer. It is low in fat and carbohydrates and contains only half the amount of calories of most variety of winter squash. It’s also high in fibre, which means you won’t have to resort to multigrain pasta to achieve a good poop, especially if you’re not a fan of that grainy texture of multigrain pasta. And although the spaghetti squash only contains a small amount of minerals and vitamins, it actually contains every essential mineral and almost every essential vitamin.

It’s much easier than it looks.

The magical moment is when the flesh effortlessly loosens into strands of noodles as you lightly scrape your fork across the freshly baked squash. But you’re baffled by the steps and preparation required to achieve that special texture. Maybe it’s the sheer size or the hardy skin that makes it so difficult to cut. Don’t be intimidated because it’s actually super easy and simple. Just don’t accidentally drop it on your foot.

Follow these tips and steps to make the perfect spaghetti dish out of this winter squash.

All you need are one spaghetti squash and a sharp knife.

How to prepare:

1. Preheat the oven to 400°F as you prepare your spaghetti squash.

2. Place on a sturdy surface with a cloth to reduce rolling. Cut the spaghetti squash into halves lengthwise.

3. Use a spoon to scoop out the seeds and the goopy, stringy strands. You can rinse off the seeds and roast them as you would with pumpkin seeds!

4. Place the squash cut-side down in a lightly greased roasting pan. For a more tender, less al-dente ‘spaghetti’, pour just enough water to cover the bottom of the roasting pan.

5. Place your squash in the oven and roast for 45 minutes—give or take depending on the size of the squash. You’ll know when it’s done when your fork can easily deconstruct the flesh into strands.

6. Now here’s the fun part—scrape! A fork will do the trick. Gently scrape the flesh inward all around to avoid breaking the “spaghetti”.

7. Toss in your favourite pasta sauce to serve! Even a simple garlic, herb, and butter mixture makes a delicious dish. Simply sauté some chopped parsley or basil and garlic with melted butter. Toss in the spaghetti squash and grate some cheese to serve. Healthy, flavourful, and delicious!

Check out these spaghetti squash recipes for inspiration!

1. Baked Spaghetti Squash Tomato Soup

2. Spaghetti Squash and Spinach Muffins

3. Spaghetti Squash Pancakes

4. Feta Spaghetti Squash

5. Spaghetti Squash Veggie Medley

What are your favourite ways to cook and serve this unique winter squash? Share with us any tips or recipes you have!

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