1. Spaghetti Squash Gives You a Big Bang for Your Nutritional Buck

To keep your gut functioning optimally and immunity high, you’ve got to “eat the rainbow.” That means plenty of veggies in a variety of colors – green, purple, red, yellow, orange. When you add spaghetti squash’s sunny yellow insides to your plate, you’ll be filling up on vitamin A, B and C, potassium, folate, beta-carotene and omega-3 essential fatty acids. Spaghetti squash offers a nice return on your investment – a great nutritional yield for a very reasonable expense. Prices vary, but you can pick up a nice 4 or 5-pounder for roughly $1 – $2 per pound. That will get you about four servings or roughly 4-to-6 cups of cooked squash.

2. It’s Easy to pick one

The good news is that it is relatively easy to pick a good spaghetti squash. At the market, be on the lookout for ones that feel solid and heavy, with skin that’s bright yellow. The skin should be firm and the stem should be dry, not wet or moldy. If the skin’s got a few minor scratches, it is  ok, but if there are actual cracks or mushy spots, keep looking.

3. Easy to Store

When it comes to storage, spaghetti squash need no special treatment. You don’t have to be in a rush to cook them either. Sitting pretty in a bowl on the counter at room temperature, this veggie will be just fine for up to a month. In the fridge they can last even longer.

4. Incredibly Easy to Cook

Probably the toughest thing about spaghetti squash is cutting it open! Make sure to do this safely!!  Once the splitting’s done, the cooking part is simple and there are a couple of ways to do it. No matter which way you choose, scoop out the seeds. One options is to add a splash of water to the bottom of a glass dish. Place both halves face down and bake for about 30 – 45 minutes at 375 degrees. Remove from oven, let cool before scooping out the strands and strain off any extra liquid. If you are in a hurry and not opposed to a microwave, try this option. After removing the seeds, add a small amount of butter or water to inside the halves, salt and pepper if you wish and cook facing up for 15-20 minutes depending on size.

5. Spaghetti Squash Plays Well With Others

After cooking, scoop out the spaghetti-like strands. Serve them by themselves or dressed up with herbs and spices. We use the squash as a replacement for pasta with marinara or garlic sauce, you can add them to casseroles for breakfast or to soups like chicken noodle- Yummy!