Spaghetti squash is probably the best gluten-free pasta option in existence. Not only is it nutrient-dense, but it also has a similar texture to real spaghetti, provided you cook it correctly. The last thing you want to do is overcook spaghetti squash because it will become mushy. You won’t be able to shred it like spaghetti if this happens.

As far as the sun-dried tomato sauce goes, it is incredibly easy to make and packed with flavor. The picture for this recipe has the entree plated in the skin of the spaghetti squash half. You don’t need to do this, but it does make you feel fancy. It’s much easier to spoon the sauced squash into a bowl and enjoy it that way. Don’t forget to top with freshly chopped basil or parsley.

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When it comes to spiralizing the butternut squash, take the time to peel the squash and cut off the ends first. cut the squash in half where the long section meets the bulbous section. Using a spoon, scoop out the seeds and pith to make it look like a donut. Not you can spiralize each section with a bit more ease. The next key to this recipe is letting the butternut squash noodles sit in the sauce for at least 30 minutes. This helps soften the noodles, making them much easier to eat.

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Get your sauce ready because January 4^th is National Spaghetti Day. Typically made from semolina flour, spaghetti originated in Italy, but has become a worldwide favorite. Although there are countless spaghetti and pasta dishes, we want you to try a new approach to National Spaghetti Day. This year, we are celebrating spaghetti squash!

Spaghetti Fact: Americans purchased about 1.3 million pounds of spaghetti in the year 2000. If you lined all the noodles in those packages up, they could circle the Earth nine times.

What Is Spaghetti Squash?

Spaghetti squash is very versatile and is low in carbohydrates. Consider this: one cup of regular pasta has 200 calories, while one cup of cooked spaghetti squash only has 42 calories. Like carrots, spaghetti squash contains beta-carotene, which is beneficial for healthy eyesight, lowering cholesterol levels, and great for people with insulin resistance. Additionally, spaghetti squash is rich in omega-3 and omega-6 fatty acids, which promote healthy brain function and help to fight heart disease.

Since spaghetti squash is still in season, you should take advantage of the following recipes. Roasting spaghetti squash is the best way to cook it to get the desired spaghetti-like texture.

Baked Spaghetti Squash That Is Vegan And Keto

Spaghetti squash is a great alternative because it can turn into noodles. It is rich in potassium, vitamins A & C, and it is keto-approved!

Click here to make the recipe.

Spaghetti Squash alla Puttanesca

This dish pays homage to an Italian classic. You’ll get to enjoy all the same flavors of a classic puttanesca, but you won’t be eating all the calories from regular spaghetti!

Click here to make the recipe.

Butternut Squash Pasta In A Sun-Dried Tomato Sauce

This isn’t spaghetti squash, but we couldn’t resist giving you this butternut squash recipe. Butternut squash is in season, after all. These butternut squash noodles are dressed in a thick sauce sun-dried tomato sauce, which makes for a satisfying pasta experience.

Click here to make the recipe.

Bonus Recipe: Pasta all Checa

This recipe is too similar to spaghetti to exclude it from National Spaghetti Day. Traditionally, this dish is served during the summer because that’s when tomatoes are at their peak. It’s herbaceous and wonderfully filling.

Click here to make the recipe.

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Pasta has reached global fame, and is celebrated for its comforting nature and versatility. Coming in all shapes and sizes, pasta is a dish best served however you please. Whether you like it cold, hot, in a main dish, or as a side, pasta is appreciated around the world, but how healthy is this food that we have come to know and love?

In present day, the majority of pasta products are made from common wheat. These pasta varieties cost about one dollar per box of pasta, and then are enriched. The reason companies enrich pastas with nutrients is due to the processing. The grains are milled and scraped of the outer bran layer, which contains all of the vitamins and minerals. All that remains after processing is a nutrient-poor, starchy endosperm. The enrichment process aims to bring white flour back to the nutritional level of whole wheat, but many minerals get discarded in the process.

Enriched Pasta

Food fortification of all white flours with folic acid became a mandatory practice in 1998, which is the same year that the inaugural World Pasta Day event took place in Naples, Italy. The reason this was implemented was to help prevent neural-tube defects, or birth defects of the spinal cord and brain. While one cup of real unrefined whole-wheat pasta naturally contains 7 micrograms of folate (the natural form of folic acid), one cup of enriched pasta contains 108 micrograms of folic acid. That being said, pregnant women are not encouraged to rely on pasta for their folate intake. Instead, they should turn to foods like broccoli, asparagus, black beans, oranges, artichokes, lentils, avocado, and spinach.

Sadly, refined pasta is the most commonly consumed variety, but the consumption of this pasta is associated with bloating, digestive discomfort, and decreased feelings of fullness after consumption. When you consume real pasta, which has not been refined, studies show that it decreases appetite and increases feelings of fullness. Additionally, mounting evidence suggests that consuming refined grains increases the risk of obesity, high cholesterol, high blood pressure, insulin resistance, and heart disease.

Nobody should rely on pasta alone to obtain various nutrients. Even though whole grain unrefined pasta contains fiber, manganese, copper, B-vitamins, and selenium, it is best to consume a balanced diet that is rich in vegetables, fruits, nuts, seeds, legumes, and whole grains to satisfy your nutritional needs. Eating pasta doesn’t have to be unhealthy, though. To help you celebrate World Pasta Day, here are some tasty, healthy recipes to expand your pasta horizon.

Butternut Squash Pasta In A Sun-Dried Tomato Sauce

These butternut squash noodles are dressed in a thick sauce sun-dried tomato sauce, which makes for a satisfying pasta experience.

Click here to make the recipe.

Cauliflower Bolognese Sauce With Zucchini Noodles

We just can’t get enough of this cauliflower bolognese because the flavors are big, bold, and in your face delicious. Try it post cleansing.

Click here to make the recipe.

Pasta alla Checca

This dish is classically served during the summer because that’s when tomatoes are at their peak. It’s herbaceous and wonderfully filling.

Click here to make the recipe.

Vegan Spaghetti Squash alla Puttanesca

Not only is spaghetti squash healthy and low in carbs, it is positively delicious and a great vehicle for retaining the flavor of sauces.

Click here to make the recipe.

Mediterranean Zucchini Pasta

This recipe helps to shake up what you know about zucchini noodles. It has lots of assertive flavors, so make sure that you get the measurements right.

Click here to make the recipe.

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This raw take on an Italian classic is perfect for dinner if you are on one of our cleanses. The zucchini absorbs the flavors of the pesto and cashew cheese, so it’ll be like eating real noodles!

Photo Credit: This Rawsome Vegan Life

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