I cashed in on a really good deal on spaghetti squash at one of the local farm stands on Monday.
Various squashes were available for 49 cents per pound with a coupon printed in the local paper. That is 50% to 67% lower than what I usually pay for spaghetti squash, so I walked out of there with six lovely specimens for a grand total of just over $12. Normally this would have cost between $24 and $36. If I hadn’t felt so greedy and conspicuous I would have bought a lot more than I did.
Later I had buyer’s remorse – not because I had purchased something I wish I hadn’t, but because I wish I had bought more. Today I picked up another copy of the newspaper for the sole purpose of getting another coupon (so I could buy more spaghetti squash) only to find the farm stand closed because that area of town had been without power most of the day due to Hurricane Sandy. Although the coupon expires today, I’m hoping they will honor it tomorrow because they were not open today.
Being low-carb eaters, we use spaghetti squash as a replacement for pasta and these 6 squash will provide us with 12 meals (and some leftovers). I will cook them all up in advance (I have 3 in the oven while I write this), shred them, bag them, and freeze them for future use. Then all I have to do is drop the frozen squash in a vegetable steamer and steam until hot – so quick and easy when I come home from a long day at work.
If you have not tried spaghetti squash you really should. Spaghetti squash has one-fifth the calories of regular pasta. This means you can eat twice as much and still come away with less than half the calories you would have consumed with pasta. And the best part is you will not have the bloated, heavy feeling you can have after a large plate of pasta.
Also, 80 calories worth of spaghetti squash (2 cups) will give you similar nutrients to 220 calories pasta (1 cup) while cutting carbs and calories significantly. The nutrient breakdown of spaghetti squash can be found here, while the nutrient content of regular, enriched pasta can be found here. An added bonus for clean-eaters is that you will be replacing a processed food (enriched pasta) with a totally unprocessed one (squash).
Besides serving spaghetti squash with homemade tomato sauce, here are some suggestion for including this wonderful vegetable in your meals (the first is one of my own inventions – the rest are culled from around the web):
What is your favorite way to prepare spaghetti squash?