Baked Spaghetti Squash

I first came across spaghetti squash during the Thame Food Festival when Rosie Pearce (Nutrition By Rosie) and I were running children’s food workshops. The children loved the fact that, when baked, this strange looking vegetable produced instant spaghetti. Happily enough it also happens to be a great source of beta-carotenes, fibre, vitamin C and a smattering of iron. For those on a weight-loss or gluten-free diet it’s also a great substitute for wheat spaghetti. Consequently when I came across this recipe on I had to try it, I love Mexican based recipes.

One spaghetti squash will provide a meal for two. This link will take you to the recipe plus others tried and tested by This Life Nutrition:Baked Spaghetti Squash Tex Mex

By Saffron Rogerson

14 January 2015