Your spiralizer is great for turning your zucchini into zoodles, but when you want a pasta substitute without the help of any gadgets, pick up some spaghetti squash on your next grocery run.
This magical fruit, which is low in calories and puts potassium and vitamin C in your body, transforms into pasta before your very eyes. All you need is a knife and fork to do the trick.
Plus, it’s super versatile: Use spaghetti squash as a base and add whatever goodness you want to it. Here are four ingenious ways to cook with this fun and fall-friendly ingredient.
Scrape your heart out with these healthy spaghetti squash recipes below.
This vegan entree is great when you’re craving takeout but don’t want all the sugar, fat, and fried that comes with it. The bowl is colorful, will warm you right up, and it’s packed with good-for-you veggies.
A riff on the classic Italian dish, this recipe is light on carbs and salt, heavy on kale. Spicy sausage, garlic, and red pepper flakes pile on for extra flavor and texture.
A savory mixture of roasted mushrooms is the perfect topping for this spaghetti squash dish cooked with a buttery white wine sauce and leeks. It’s an easy, yet fancy-feeling, choice for a quiet night in or your next women’s circle.
This comforting recipe came together with what was left in the fridge, but it makes sense: Pesto, garlic, tomato, and chicken are a familiar combination that work great with spaghetti squash.
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