Spaghetti Squash? Don’t Knock It ‘Til You’ve Tried It

There’s just something about a bowl of spaghetti. I don’t know if it’s the warm, flavorful sauce, the freshly grated cheese, or the starchy, soft noodles, but let me tell ya, it sure is good. That’s why I understand if you’re hesitant to jump on the spaghetti squash band wagon. Heck, the vegetable doesn’t even share the same shape!

But, keep an open mind: You’ll be surprised at how similar the look, taste, and even even texture turn out if you give it a go. And the best part? It’s super nutritious (lots of good for you fiber, vitamins, and more!) and simply fun to prepare and eat.

So, “squash” the habit of making plain old spaghetti and meatballs! Give one of these recipes a whirl, and let us know your thoughts in the comments.

Spaghetti Squash with Romesco Sauce

To get the stringy texture of spaghetti squash, simply roast the squash (instructions in the recipe), then use a fork to scrape the flesh. It will naturally break up into long, thin strings. Bonus: This squash becomes extra tasty topped with Rach’s Romesco Sauce! Use your leftovers on chicken or steak for a second delish meal.

Cacio e Pepe Spaghetti Squash

Chicken stock and pepper give this simple veggie crazy flavor! To give the dish a little extra oomph, Rach suggests letting the pepper set in the butter sauce.

Spaghetti Squash with Roasted Tomatoes and Basil

You may have seen this recipe on Rach’s Yum-o!. That’s because not only is it downright delicious, but healthy, too. Make this for the whole family, and they’ll be heading to bed happy and with full stomachs.

Spaghetti Squash with Spinach and Ricotta

This recipe requires a little more elbow grease, but it sure is worth it. Called a “not-zagna,” prepare for layers upon layers of spiced up squash and mozzarella cheese for an awesome dinner.

Spaghetti Squash with Warm Spinach-Walnut Pesto

Three words: Spinach-walnut pesto. Music to our ears! A nutty pesto is the perfect addition to this roasted squash.


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