Showing Results for: “spaghetti squash”

Spaghetti squash is a winter squash with a unique stringy flesh that resembles spaghetti noodles. This recipe is a low carb side dish featuring classic Italian flavors but without the pasta! Spaghetti squash is also a lower potassium winter squash, making it a great addition to a kidney-friendly diet. Chef's Tip: Microwaving the raw spaghetti squash before cutting in half makes it much easier to cut into.

Spaghetti squash is a low-carb alternative to the traditional rice noodles in Pad Thai. One cup of cooked spaghetti squash contains just 10 grams of total carbohydrate, compared to 42 grams for the rice noodles!

I remember making my first spaghetti squash when I was a teenager. My sister and I had so much fun combing out strands of the squash as you would spaghetti. We always called spaghetti squash “our” spaghetti. This version is much more grown up with the flavors of sage and cheese, but to be honest, I could still top spaghetti squash with a little marinara sauce and call it a meal.

Spaghetti squash is simple to cook and makes a great lower-carb substitute for pasta. It’s perfect for a winter day when the kids are out of school on winter vacation.

Using spaghetti squash instead of pasta makes for a lighter, lower carb version of a classic pasta primavera.

Spaghetti squash is a great lower-carb alternative to grain-based noodles, especially in Asian dishes where it's light texture is similar to glass or rice noodles. Ginger, lime, and edamame create a light and refreshing flavor in this dish that can be enjoyed hot or cold as leftovers the next day. Spaghetti squash can take a long time to cook in the oven, but the Instant Pot cooks the squash in a fraction of the time. Prepare the vegetables while the squash cooks, and this recipe can go from pantry to plate in just about 40 minutes!

Enjoy this hearty fall recipe. Spaghetti squash is nutrient rich and lower in calories and carbohydrates than pasta. It’s delicious, easy to make and versatile.

While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!

This colorful stir-fry swaps noodles for roasted spaghetti squash, creating a lower carb base that’s still hearty and satisfying. Paired with lean chicken breast and a medley of crisp vegetables, it’s finished with a savory-sweet sesame soy sauce for balanced flavor. With plenty of fiber and protein, it’s a diabetes-friendly meal that doesn’t sacrifice taste.

Since this recipe only uses half of the cooked spaghetti squash, use the other half for another tasty recipe. An easy idea is to scrape out the squash and sauté it with a little pesto sauce. This makes for a two-ingredient side dish that's packed with flavor!