Living Veg

The Beauty of Spaghetti Squash

I love cooking seasonally. When possible, my meals that I prepare for others and for myself are created around what is in season. I believe our bodies do best when feeding it what is fresh, ripe, current and in flow with what nature can grow now and nearby. It’s about working WITH nature not trying to modify plants to meet our taste buds desires. Our bodies will move with more ease this way...plus it tastes much better!

Fall is my favorite seasons to cook. You get the end of all the summer’s abundance, the harvest, a plethora of plants to choose from! You also get though, a switch to warmth, coziness, an aromas of spices, it’s like a big hug. Such a beautiful comforting season. I look forward to it every year.

I cook a lot of squash during this time and this is one of my faves, the spaghetti squash. It’s magical ability to turn into spaghetti combined with its great nutritional content puts it high on the charts for me. Check out some of its health benefits:

Low in Calories (lowest of all squashes)
Virtually Fat Free
Low Carb
Low Glycemic
High in Fiber
Contains Antioxidants
Vitamin A
Vitamin C
Manganese
B Vitamins
and more

The vitamins and minerals in spaghetti squash work together synergistically, plants are smart like that and I believe we get smarter by eating them!

To enjoy one of these beautiful squashes, just cut lengthwise, scoops out the seeds, lay cut side down on a parchment lined baking sheet and cover with foil. Cook at 350 until hard shell of squash is soft to the touch, around an hour. Let cool slightly then pull out the “spaghetti” with a fork, throw it in a bowl, top with your favorite sauce and enjoy guilt-free.

Happy Fall! 🍂

Catch the interview on IGTV under Such a pleasure and so much fun to be interviewed by this sweet gal. Entrepreneurs helping entrepreneurs 💙

Was nice to take a break cooking for others and cook a special Easter meal for my family.
On the plate:
•Mushroom Leek Tart with Pine Nut Crust and Herbed Lentil Compote
•Strawberry Spinach Salad with Poppyseed Dressing
•Garlic Roasted Asparagus
•Fresh Made Baguettes
•Italian Sodas
•Fireplace S’Mores
Happy bellies, happy family. Hope you all had a wonderful holiday weekend and are enjoying the spring season. 🌸 - Love Chef Shelley