To compare this health haven to your traditional carb-ful pasta, one cup of spaghetti squash contains 42 calories, 10 grams of carbohydrates and a chock-ful of nutrients such as fiber, vitamin A and potassium. White, enriched pasta provides 220 calories, 42 grams of carbs and barely any health benefits.
So pretty much, you can eat more, and feel better while doing so.
Simply roast the vegetable until tender and scoop out the flesh to experience a whole new world of “noodles”. You can serve this traditionally with some fresh tomato sauce, pesto, more vegetables, or however you enjoy your spaghetti!
Here is an easy Shrimp Scampi that has swapped its usual angel hair pasta with this healthy alternative. You can change the shrimp for tofu for a vegetarian version.
1 small spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
10 jumbo shrimps, peeled and deveined
1 red onion, chopped
2 gloves garlic, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsely, roughly chopped
1 tablespoon fresh lemon juice, wedges for serving
1 teaspoon coarse kosher salt
freshly ground pepper
Preheat oven to 375F. Place cut side up in a baking sheet. Brush the sides and middles with of olive oil. Roast until tender, roughly 45 minutes. Let cool.
Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Set aside.
Meanwhile, season shrimp with salt and pepper. Coat with 1 teaspoon oil. Let it marinate for at least 10 minutes.
Heat a frying pan on medium heat. Cook shrimps until tender. Set aside.
Add olive oil in the frying pan on medium heat. Toss in garlic and onion to cook until golden brown or tender, about 5- 7 minutes. Add rosemary and thyme. Combine and stir, about 3 minutes, or till herb gives off its aroma. Add spaghetti squash, lemon juice, salt, and pepper. Stir and combine, for about 3 minutes. Add shrimp and any cooking juices. Toss and combine. Remove from heat immediately.
Garnish with parsley and serve with lemon wedges.