Getting the most Bang for your Bite! A Nutrient-PACKED recipe collection

This week is more of a “How-To”…

How-To: Properly prepare Spaghetti Squash

Anytime anyone wants to jump off the “conventional eating cliff” into the world of nutrient density, I always start with my easiest, most versatile, and most favorite cooking staple: Spaghetti Squash. The first time I had it, it was served to me as a vegetable side dish, but when I went gluten free and then eventually Paleo, I became obsessed with its’ endless cooking possibilities!! I don’t even think I have ever served it as just a side dish. It is soooo much more than that and it would probably be pretty offended if I plopped it on the side of my plate all by itself. It has so much more to offer and I’m sure I will share plenty of my Spaghetti Squash concoctions throughout our featured recipe collection.

So, I will start this new GHHC recipe series the same way I start with anyone that comes to me wanting to eat more nutritiously: with Spaghetti Squash 101. But, first let me fill ya in on why it’s a faithful member of the Nutrient Dense club.

What makes Spaghetti Squash Nutrient Dense? Although you can get more vitamins and minerals from other varieties of squash, like acorn or butternut, it beats the nutrient pants off of pasta noodles, whose cardboard box would be more beneficial for you to eat than the noodles themselves. Spaghetti squash is a great source of Vitamins A + C, and calcium (pasta noodles have zilcho A, zilcho C, and zilcho calcium). Oh, and fiber…it has MEGA fiber (That’s right…you don’t have to rely on packaged breakfast biscuits or fortified + enriched grain products for fiber)!! And, with its’ high fiber + low carbohydrate content, spaghetti squash will not initiate the insulin surge you get from the high-carb, nutrient-void pasta alternative.

There are soo many different ways to enjoy this veggie. Today, I will show you the easiest way to start transitioning it onto your family’s dinner table, so you all can be getting the most bang for your bite!

Let’s prep this bad boy.

As evenly as possible, slice your squash in two halves.

With a spoon, scoop out all his little innards, and place each half down on the cooking surface of your choice. Now, I have never looked into using my squash seeds for anything, but if you find a good use for them, do share!