Searching for a healthy dish that’s easy to make, nutrient-rich and low in calories? Look no further. Spaghetti squash has only 42 calories in a half cup and it’s low in fat.Spaghetti squash is also a good source of dietary fiber — a key factor in weight loss and long-term weight maintenance. Studies have shown an association between fiber intake and reduced body weight because of fiber’s ability to promote satiety and feelings of fullness. This spaghetti squash recipe contains 2 grams of fiber for only 42 calories, providing some fiber-bang for your buck and putting you on track for successful weight loss.Incorporating this recipe into an overall healthy diet may also help improve your skin’s appearance. Spaghetti squash contains antioxidant-rich carotenoids, which research shows may help reduce premature aging. Additionally, a half cup of spaghetti squash has about 110 milligrams of potassium, a mineral that actively works to regulate blood pressure levels.When you try making spaghetti squash with this recipe, you’ll learn the secret of preparing perfectly cooked spaghetti squash every time— something that is challenging to achieve when you bake it in the oven and rake it out with a fork. It’s great as an accompaniment for baked or broiled salmon or you can get really creative and mix it with 100 percent cooked whole wheat spaghetti or angle hair pasta, mandolin zucchini and carrots for a fabulous vegetable pasta dish.Spaghetti Squash RecipeMakes 12 servings – serving size: ¼ cupIngredients:
- 2 lbs. spaghetti squash
- ½ teaspoon lemon zest
- 6 cups vegetable stock
- Salt and pepper to taste
Directions: Pour vegetable stock into a medium-size pot and set aside. Cut the top and bottom off the squash. Then stand upright as you trim the skin off, making sure to cut the cream colored rind off. Cut squash in half length-wise and scrape out the seeds. Lay the flat side down and slice into ¼” slices. Bring the pot of liquid to a boil and cook the squash for 5 minutes. Then check for doneness; if necessary cook for another 1-2 minutes. Remove with a slotted spoon and place in an oblong pan or dish. Cool slightly; while still warm break apart into strands of spaghetti. Season with lemon zest, salt and pepper. Mix well and serve.Related Articles: The Spaghetti Squash Recipe That’s Better Than Pasta5 Ways to Cook Winter Squash
