We all know the struggle.
The struggle of having to choose between giving up the bread carbs, or giving up the pasta carbs. Of course, we believe everything is good in moderation.
But an even better way to go about it – substitution.
Instead of pasta, you can use Spaghetti Squash!
Why is it called spaghetti squash? Well, because when the flesh of this winter squash-relative is cooked, the long strands are reminiscent of the texture and taste of normal pasta.
Due to its similarity to pasta and its low carbohydrate content, it makes it the perfect substitute vegetable when you feel like you’ve been overloading on those delicious bad carbs we all have the love/hate relationship with.
The veggie can be used in a variety of stews, soups, and you can even eat it raw. In typical spaghetti dishes, it can be used with any kind of sauce making it a great companion for dishes like: alfredos, pestos, chicken marsalas and piccatas, and much more.
It is even nutritionally superior to regular pasta!
Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants.
It has as many anti-oxidants as a cup of blueberries including ones such as beta-carotene, lutein, zeaxanthin. Those 3 are perfect for healthy eyes and are even linked to strengthen vision.
Further, it is a great substitute even if you are pregnant and eating for two. Spaghetti squash is high in Folate. Folate is a nutrient that support the formation of new cells, it filters your blood, and improves overall cardiovascular health. Combined, these attributes are linked to preventing (and even repairing) birth defects. It also supports the overall development of your body, making it ideal for a growing fetus
It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties for inflammation and helps a variety of diseases. It’s packed full of potassium for muscles and nerve function, manganese for bones and tissue health, Vitamin B’s for optimal cell function, and to top it off.. It’s absolutely delicious and a fantastic change of pace.
Here are the nutritional facts per serving:
Aside from serving as a substitute to pasta, this squash variety can also be roasted and eaten by itself, added to casseroles and even included in desserts.
Next time you decide to make a pasta dish for dinner, roast up, boil, or bake some spaghetti squash instead. You’ll feel better, more comfortable and ready to tackle the day or your upcoming gym session.
Stay Koko Fit!
Fitness Life Correspondent