Spaghetti squash is very healthy. It’s one of those vegetables I passed off to my kids as another meal until they were old enough just to TELL them it was squash. Why did I do that? Why didn’t I just say, “This is healthy spaghetti squash and it’s delicious.”? Oh well, live and learn. Teach your kids about healthy food early! **steps off my soapbox**
One cup of squash has 42 calories; 10 grams of carbohydrates, which are complex good carbs; 0 grams of cholesterol; 28 mg of sodium; plenty of vitamins 1, B1, B2, B3, B5, B6 and C; potassium; and small amounts of zinc, phosphorus, iron, calcium, magnesium and copper. Plus, did I mention it’s yummy?
Just try this. You’ll love it. Tell the people you make it for that it’s delicious AND healthy.
Spaghetti Squash with Parmesan
1 large spaghetti squash (about 5 lbs)
4 Tbsp olive oil
freshly ground black pepper
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil, and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until simmering, about 3 minutes. Add the garlic and shallot. Season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.