13 Nov Half Your Plate: Stuffed Spaghetti Squash
The first time I tried spaghetti squash was thanks to a garden centre mistake. The squash was a hand-me-down from my mother-in-law. She was horrified when the butternut squash seedling she planted sprouted a yellow orb of spaghetti squash. I promptly transformed the fibrous squash into a delicious, cheesy mess.
For this recipe, I wanted to try something other than scraping the cooked squash halves into strands. Something that would translate into fall comfort food. Enter my favourite combination of ground beef, mushrooms and lentils. Add ooey gooey cheese for that sumptuous mealtime happiness.This recipe is also a clever way to fill “half your plate” with vegetables without being literal about it. Each serving gives you at least three servings of vegetables
Disclosure: I’ve been asked to blog for the Half Your Plate campaign, which is a partnership between the Heart and Stroke Foundation, the Canadian Cancer Society and the Canadian Produce Marketing Association. The campaign encourages Canadians to fill half their plate with vegetables and fruits as an easy step towards eating right.
SPAGHETTI SQUASH 101
How to buy: Look for a squash that’s heavy for its size, with no soft spots or bruises on its rind.
How to store: Keep in a cool, dry, dark place for up to two months, or at room temperature for one week. Once cut, cover refrigerate for up to five days.
How to prepare: Wash squash before using. Cut spaghetti squash in half and remove seeds and stringy fibre before cooking.
Nutrition: If you’re looking for a low-carb alternative to pasta noodles, swap in spaghetti squash.
One cup of cooked spaghetti squash (2 servings of vegetables) delivers:
- a mere 44 calories
- a source of fibre (2.3 grams)
- a source of folate (13 mcg)
- a source of magnesium (18 mg)
- 192 mg potassium
(source: Canadian Nutrient File)
Depending on the size of the squash, you might have meat sauce left over. You can use it to top pizza, serve in lettuce cups at another meal, or freeze for a busy day.
Have you made stuffed squash? What’s your recipe?