Spaghetti squash is a type of winter squash and is often used in recipes as a replacement for pasta.
When cooked, its flesh gets stringy, resembling the look of "spaghetti" and can be used as a lower carbohydrate, more nutrient dense version of traditional pasta dishes.
Spaghetti squash is an excellent source of fiber and is loaded with vitamin C, B vitamins, manganese and potassium.
Along with lots of vitamins, minerals and phytonutrients, it is loaded with fiber. Fiber moves slowly through your digestive system, adding bulk to your stool, which promotes regularity and alleviates constipation.
Research suggests that a high-fiber diet could be beneficial for treating conditions like diverticulitis, intestinal ulcers, and gastro reflux disease (GERD).
Adding just one to two servings of spaghetti squash to your diet along with a variety of other fiber-rich foods can boost regularity and keep your digestive system running smoothly.
Spaghetti squash also contains lutein and zeaxanthin, which are antioxidants that protect your eyes from age-related diseases.
Choose spaghetti squash that is firm with no soft spots or blemishes. It should feel heavy for its size.
Store spaghetti squash in a cool, dry place. Wash the skin before cutting.
Once cooked, place spaghetti squash in the refrigerator in an airtight container to ensure freshness for up to a few days.
Scoop the seeds out and roast them for a nutritious snack. Squash seeds are rich in protein and magnesium.
I’ve put together this list of different ways you can cook a spaghetti squash. My favorite way is in the Instant Pot because it is the fastest way to cook it. **You can also use these same cook techniques for other squashes.**
Baking a whole spaghetti squash in the oven:
Baking spaghetti squash halves in the oven:
Cooking a spaghetti squash in a slow cooker:
Cooking a spaghetti squash in the Instant Pot:
**These methods can be used to cook other types of squash, as well.
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