Let’s Get Cookin….Spaghetti Squash, its good…5/21/18

Posted by on May 21, 2018 in Health Blog | 0 comments

Let’s Get Cookin….Spaghetti Squash, its good…5/21/18

One of my lifelong favorites in the squash family is the spaghetti squash. I’ve been making it since the 80’s!

As a vegetarian, I’ve got to find foods that taste great, are nutrient dense  and fill me up as well.  Spaghetti squash is one of those foods.  It looks like strands of spaghetti and you can prepare it any way you want and feel like you are eating spaghetti.

Let’s start off with it’s nutrient bio.

  • “Its flesh along with its strands contains a good amounts of dietary fiber. This roughage binds to cancer-causing toxins and chemicals in the colon and thereby protecting its mucosa from inflammatory bowel disease (IBD), cancers, and diverticulitis. Also, it helps reduce fat absorption and blood LDL-cholesterol levels.
  • It carries anti-oxidant vitamins such as vitamin-A, vitamin-C, and carotenes in small amounts on comparison to pumpkins. Vitamin-A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and mucosa. It is also an essential vitamin for healthy eyesight. Research studies suggest that natural foods rich in vitamin-A may help the human body protect against lung and oral cavity cancers.
  • The squash boasts higher source of the B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), than in pumpkins.

It is also a modest source of minerals like zinc, copper, calcium, and phosphorus.”   And you can eat the seeds!

Besides being so healthy, spaghetti squash is like a blank canvas of food!  I  like to serve it with steamed veggies and sauteed onion and garlic.  Add some of your favorite hard cheese and you’re ready to eat!  If you like tomato sauce, top it with and some large sauteed mushroom.  The possibilities are really endless!

Here’s how I cook spaghetti squash:

Cut it in half and remove the seeds. If you want to roast the seeds, clean and place on a small baking sheet with some olive oil, salt and pepper or spices. Bake at 400 for 10-15 minutes till just done!

Place the spaghetti squash on a baking sheet and heat up your oven to 400 degrees.  I brush with olive oil and a sprinkle of ground Himalayan pink salt and fresh cracked black pepper. Bake for one hour, shred with a fork to get the strands and go!  FYI I bake all my squashes the same at 400 degrees for an hour. I cut them in half, remove the seeds and that’s it!

If you’d like to start eating healthier but not sure where to begin, let’s set up a pantry makeover/smart shopping program here https://kimgerhardt.com/event/pantry-makeover-smart-shopping-sessions/.  Contact me today!  Cheers!



This information is solely for informational purposes.  IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE.  Kim Gerhardt, Certified Health Coach, does not take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of  medication which results from reading or following the information contained in this information.  The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.

Leave a Reply

Your email address will not be published. Required fields are marked *

Share This