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Spaghetti squash is named for its unique strands that resemble pasta when cooked. An extremely low-carb alternative to pasta with only 31 calories per 100g, it's popular for keto and low-carb diets while providing niacin and pantothenic acid.
Halve lengthwise, scoop seeds, brush with oil, and roast cut-side down at 400°F for 35-45 minutes until tender. Or microwave halves 8-12 minutes. Scrape flesh lengthwise with a fork to create strands.
One cup has 42 calories vs 220 for pasta, 10g carbs vs 43g, and more nutrients. The texture is crunchier and milder in taste. It won't absorb sauce the same way but works great as a low-carb swap.
Store whole spaghetti squash in a cool, dark place for 1-2 months. Cut squash keeps 5-7 days in the refrigerator. Cooked strands keep 3-5 days and freeze well for 2 months.
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