Spaghetti Squash

This is a variety of squash that I haven't done yet. A co-worker who I sat with at a meeting recently had her lunch there. She had spaghetti squash, zucchini, butternut squash and summer squash that she had sauteed the night before. That got me curious about spaghetti squash. I'm hoping we'll have it in our CSA box at some point, but if not, I may buy some and try it.

Here's a great website with some recipes, video and instructions:

http://cleancuisineandmore.com/how-to-cook-spaghetti-squash/

Here's some information from their website:

How to Cook Spaghetti Squash

1 Spaghetti Squash (yellow to light orange in color and firm – about 8 inches to 12 inches long)

Cold-pressed extra virgin olive oil or organic extra virgin coconut oil (such as Barlean’s)
“Real Salt”, to taste
1.Preheat oven to 400 degrees.
2.Cut squash in half lengthwise. Remove the seeds and pulp (just like cleaning out the inside of a pumpkin at Halloween.)
3.Place on the baking sheet cut side up. Bake for 30 to 40 minutes. Outer skin will be soft when done and flesh will be very tender.
4.Remove from oven and allow to cool for at least 10 minutes.
5.Pull a fork lengthwise through the flesh to separate it into long strands.  It comes out easily and looks like thin spaghetti.

How to Buy Spaghetti Squash

You want to look for spaghetti squash that is hard and rather heavy for its size. Pay attention to color too. Avoid spaghetti squash with soft spots and green color as this is a sign of immaturity – instead, look for a constant yellow or orange color.
  Though at peak season in the fall, spaghetti squash is available year round in most parts of the United States and found all over the world.  Do note spaghetti squash is sometimes called different things in different parts of the country such as vegetable spaghetti, noodle squash, spaghetti marrow or squaghetti.

Health & Weight Management Benefits of Spaghetti Squash

Like all vegetables, spaghetti squash is filled to the brim with phytonutrients and antioxidants (including vitamin C), but it is a particularly good source of super anti-aging and cardio-protective carotenoids. A review of six studies looking at the connection between carotenoid-rich diets and prevention of heart disease found a positive correlation; in one of these studies, those who consumed at least one daily serving of carrots or squash had a 60 percent decrease in heart attack risk compared to those eating fewer than one serving.

Believe it or not, spaghetti squash also contains anti-inflammatory omega-3 fatty acids in the form of alpha-linolenic acid (ALA.) Did you know one cup of spaghetti squash contains around 350 mg of ALA omega-3 fats? Omega-3 essential fats are the fats we must obtain from food because your body can’t manufacture them. Omega-3’s are also the fats people eating a modern diet are most deficient in. These super good for you fats are highly anti-inflammatory, cardio-protective and even slimming. One way omega-3 fats help with weight management is by improving sensitivity to insulin. The fact spaghetti squash is a high-volume, fiber-rich and low calorie food (1 cup cooked contains only about 40 calories!) also contributes to its slimming properties.