4 Ways to Use Spaghetti Squash

Plenty of low-carb eaters and carb-conscious athletes have adopted spaghetti squash as their go-to replacement for wheat-based pasta. With only 50 calories per 1-cup serving, spaghetti squash is impressively nutrient-dense, with tons of fiber and nutrients such as potassium, vitamin B6, manganese, and vitamin C in every bite.

Level up your linguine with these five new ways to enjoy this stellar staple, plus a recipe that’ll have you reaching for squash instead of boxed pasta!

1. Trade for flour-based pizza crust

To double your potassium and help prevent bloating.

Rub 1 teaspoon olive oil on the inside of half cooked squash. Place 2 cups baby spinach, 1 chopped garlic clove, 1 cup marinara sauce, 2 ounces cooked and crumbled veggie sausage, and 2 ounces grated mozzarella cheese inside squash. Bake 15 minutes at 400 F.

2. Exchange for tortillas in burritos

To amp up your vitamin A intake for better immunity.

Layer ¾ cup pinto beans, ½ cup corn, ½ cup sliced cherry tomatoes and ½ cubed avocado inside half cooked squash. Top with ½ cup salsa, ¼ cup sour cream, 1 tablespoon pumpkin seeds, a squeeze of lime and ¼ cup cilantro.

3. Swap for potatoes in hash browns

To slash more than half the calories for a more figure-friendly dish.

Place 2 cups cooked squash in a colander and press out excess water. Toss with 2 teaspoons thyme, ¼ teaspoon salt and ¼ teaspoon black pepper. Form into 2-inch rounds. Heat 1 tablespoon oil in a skillet over medium. Cook 5 minutes per side, or until browned and crispy.

4. Level up from lettuce in Greek salad

To ramp up your intake of manganese to reduce inflammation.

Toss 2 cups cooked and cooled squash with ½ cup halved grape tomatoes, ½ chopped cucumber, ¼ sliced red onion, 2 tablespoons sliced olives and ¼ cup crumbled feta. Whisk together 1 tablespoon each olive oil, lemon juice and chopped fresh oregano with ¼ teaspoon each salt and pepper. Toss with salad.

Try This Spaghetti Squash Recipe

Squash With Tempeh Bolognese