How to cook healthy dishes with spaghetti squash

EVANSVILLE, Ind. — Fall is winter squash season. If you’ve never cooked with spaghetti squash, now’s the time to try it.

While it’s often touted as a more nutritious, lower-carb alternative to pasta, it’s a delicious vegetable in its own right and can be served in endless healthy ways.

For most recipes, start by cutting the squash in half and scooping out the seeds, then roast in the oven until tender. Depending on the size of the squash, this is usually around an hour. A large squash will feed six to eight people as a side dish. A smaller squash will serve four as a side, or can be stuffed for two as a hearty entrée.

Spaghetti squash in a bin of mixed squash at Schnuck's grocery on Green River Road on Saturday, Oct. 16, 2021.

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Once the squash is cooked, the strands of flesh can be scraped out with a fork. We like to put them in a hot skillet with a tiny dab of olive oil and salt to brown up a little, but you can skip this step. Spaghetti squash is one vegetable that really is best without a lot of butter or oil, which can give it a strange, slippery texture, so go light if you do give it a little fry.

Trisha Anderson

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