Well, it is about that time of the year when summer and all the wonderful local fresh fruits and vegetables are on their way out. But, in comes fall and some of the wonderful produce that is more abundant this time of the year. It won’t be long before we will be seeing a lot of fresh pumpkins and different kinds of squash showing up at the supermarket as well as the farmer’s market. One of my favorites is spaghetti squash. Not only is it delicious, but it’s also equally nutritious. In fact, spaghetti squash is loaded with immune-supportive vitamin A and free radical-scavenging vitamin C. It is also a great source of enzyme-promoting manganese and dietary fiber. It’s a good source of heart-healthy folate, omega-3 fatty acids, vitamin B2, vitamin B6, magnesium, potassium, bone-building copper, and vitamin K! Spaghetti squash is low in everything from fat, carbs and cholesterol, with only 42 calories per cup. What’s not to like! I usually use it as a substitute for spaghetti by adding pesto, pasta sauce and veggies, meatballs or chicken. If you want to use it for a side dish, just sprinkle a little extra virgin olive oil on it and any seasonings you like and serve it on the side. Don’t forget to save the seeds when you scrape out the center pulp and roast those for a healthy treat for later. Check out this recipe below on how to cook it, but feel free to doctor it up any way you would your spaghetti…
Eat More Veggies by Using Spaghetti Squash Instead of Spaghetti
If you are trying to eat less carbs, or up your intake of veggies, you need to try spaghetti squash. The flesh of this squash has a firm … Link Love. Healthy Dose Link Time: Vegetarian Heirloom Bean Stew. Sometimes you need …