Spaghetti squash, as the name suggests is spaghetti in a squash. You probably are wondering what is spaghetti in squash. This squash, when cooked, is transformed into spaghetti strands. This vegan, vegetarian, gluten-free, paleo dish will be your most favorite dish. It is so much fun just to try. Not just spaghetti, you can make quite a variety of dishes with Spaghetti squash. Soups and stews, spaghetti over pasta sauces. Spaghetti squash is non-starchy and its flesh is yellow.
With cooked, spaghetti squash flesh falls away into strands which is very similar to spaghetti. These “spaghetti” strands are crisp and mildly sweet in flavor. Surprise and delight young children by showing them how this vegetable transforms with cooking. Prepare tender strands of squash with homemade spices and veggies for a low-carb recipe for Spaghetti Squash.
Bright-colored fruits and vegetables contain a high amount of nutrients. Potassium, vitamin C, and beta-carotene, which is vitamin A. The nutrients in the vibrant color of natural fruits and veggies help our body parts to stay in good health condition. These colorful nutrients promote eye health and healthy joints, reduces the risk of cancer, lowers blood pressure and LDL cholesterol (the bad cholesterol).
Spaghetti squash is a relative of the cucumber and the melon. The squash is botanically classified as a fruit although it is considered a vegetable in cooking. Also known as vegetable spaghetti and noodle squash, spaghetti squash is a variety of winter squash. Spaghetti squash has an oblong shape and averages between 4 and 8 pounds. The shell of spaghetti squash is difficult to pierce and the orange or yellow hard flesh surrounds a hollow inner cavity filled with seeds.
The flesh of spaghetti squash ranges from ivory to yellow or even orange in color. The orange variety, now frequently found in grocery stores, was developed in the 1990s and is referred to as “orangetti”. This darker variety is a bit sweeter than its paler ones.
With this vegan recipe, I hope that you will find more to love about meatless food options. This is such a flavorful sauté that will satisfy any palate, even for those that like meat. As always, my recipes do not come from cans, pre-packaged items, or frozen things. I use everything all natural to give you the best flavors and the best health. It is my hope that through my delicious Indian recipes, you will try my country’s cuisine as a way to enjoy better health with vibrant flavors that will satiate your hunger and nourish you inside and out.
- 1 spaghetti squash
- 1 onion
- 1 red bell pepper
- 3 or more sprigs green onion
- 5 green Thai chilies
- Pink Himalayan salt
- ½ tbsp coriander powder - optional
- 3-4 healthy oils as coconut or olive
- 5 sprigs parsley
- Optional veggies
- Napa cabbage
- 3 brussels sprouts
- 3 asparagus stalks
- Heat oven to 350º C. If the squash is small, around 3-4", you can bake whole squash.
- If it is big, cut spaghetti into half. Bake for 30-40 minutes. Remove and cool.
- You will see spaghetti strands separated. Remove strands with the fork carefully without mushing them.
- Add oil to a pan. Heat to medium.
- Add all veggies. Stir and cook veggies for 2 minutes.
- Add spaghetti squash now. Add salt, coriander powder.
- Cook for few minutes till all veggies including spaghetti squash is cooked.
- Sprinkle some parsley or cilantro.
- Serve hot.