So if you’re a pasta fanatic, eating gnocchi for breakfast, farfalle for lunch and spaghetti for dinner, maybe it’s time to try a different type of spaghetti: spaghetti squash. So let’s try out keto spaghetti squash for low carb keto dieters.
The Spaghetti squash is a yellow-orange vegetable. While you cook, the inside of the squash can shred into long, thin strands similar to angel hair noodles, and can be used in comparable ways.
What is Spaghetti Squash?
The Spaghetti squash is a type of winter squash that is grown on the vine and harvested in autumn once the skin is very hard. When treated as a vegetable, winter squash is technically a fruit.
On the inside it’s the hard rind, spaghetti squash offers up delicate, yellow flesh that is easily shredded once cooked, creating long, thin strands that resemble its namesake (spaghetti). And if spaghetti squash does not actually taste like spaghetti, its mild flavor makes it a suitable swap for pasta or rice and a nice accompaniment for rich marinara sauce, curries, or ragus.
Spaghetti Squash Nutritional Information
- Calories: 31
- Fat: 0.6g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 0.6g
Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6. Spaghetti squash is also rich in oxidants and may aid in weight loss.
Recipe to Cook Baked Keto Spaghetti Squash-This baked keto spaghetti squash recipe is low-carb, healthy and delicious (and may just satisfy that pasta craving). It is very easy to prepare all you need is spaghetti squash, olive oil and salt to taste.
- 1 large spaghetti squash
- 1 tbsp olive oil
- salt to taste
- 1 tsp pepper
- Preheat the oven to 400 degrees. Spread parchment paper on top of the sheet pan.
- Cut spaghetti squash either way down the middle
- Drizzle olive oil, salt and pepper on spaghetti squash
- Put on pan and place in oven for 40 minutes
- Once the spaghetti squash is baked, pull out and allow to cool
- Scrape the squash out with a fork in a bowl.
- Like other squashes, You can store spaghetti squash in a cool, dry place for 1-3 months as long as it is not cut or damaged.
- Never put the squash in your refrigerator as this will cause it to expire quickly.
- Cooked spaghetti squash should be eaten within 3-5 days: keep it in a sealed container in your fridge.
Spaghetti squash is a versatile ingredient. You can bake, roast, or microwave it for use in various recipes. You can use spaghetti squash in a wide range of low-carb keto recipes, including pasta dishes, breakfast casseroles, or as an alternative to hash browns. Spaghetti squash is rich in vitamins and minerals. Due to its low calorie and high fiber content, it may aid weight loss and digestive health.
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