Lori suggested I do a Veganuary column or columns. Since I usually go healthier in January anyway, I thought this was a wonderful idea. Then, I started this column and didn’t do vegan at all except the first recipe and that’s really just how to roast. I am sorry. Maybe next week. I like my dairy products and eggs and seafood. However, I was really good and didn’t eat the shrimp, Adrian did. I did go with a vegetable main though and still low carb and healthy and so delicious!

This week, I went with spaghetti squash. This is a winter vegetable and is in season and readily available. It also has a nice, nutty flavor and is super easy to cook. It’s a trifecta of perfection when it comes to choices-available, flavorful and easy!

Spaghetti squash is an oval vegetable native to Central America. The rind is firm and tough surrounding a thick flesh with the seeds gathered in the middle much like its cousin, the pumpkin. It’s typically medium in size, about 5-8 pounds. It has a mild flavor that easily absorbs the flavors used with it so it works well with just about anything. It is known as spaghetti squash because the flesh inside, when cooked can be easily shredded into long, almost translucent ‘noodles’. It does not taste like pasta however so if that’s what you are looking for, you will be disappointed.

It is nutrient dense in just one cup while also being low in calories at just 42. It does have 10 carbs so if you are watching carbs, just go light on how much you eat. This cup has 2 grams of fiber and 1 gram of protein. It also has moderate amounts of Vitamin C and B6, Manganese, Niacin and Potassium along with small amounts of thiamine, magnesium, folate, calcium, and iron.

Of course, there are other benefits to this vegetable. The Vitamin C pulls double duty as an antioxidant. It also includes beta carotene which also pulls multiple duty including also as an antioxidant. Antioxidants are known to curb free radicals and reduce your risks of chronic diseases. The fiber is great for digestive health. Fiber moves more slowly through your digestive system adding bulk to your stool and helping keep you regulated. Fiber rich diets are supposed to help those suffering from diverticulitis, intestinal ulcers, hemorrhoids, and gastroesophageal reflux disease. The low calorie count plus high fiber makes it a great option for those watching their calorie intake as well. The fiber helps you feel full longer too. Spaghetti squash is versatile and can easily be sub

Spaghetti squash is versatile and can easily be substituted for pasta in most dishes. For those that prefer staying low carb, it’s something to add to the rotation with zucchini noodles so you don’t always eat the same thing every time you want something pasta like!

When picking a squash, you want a firm, evenly yellow skin with few to no blemishes. There are, however, some white or even orange varieties. If you find those, just make sure the color is fairly even across the squash. They can be stored, uncut, up to 6 months in a cool, dry place. Stock up and save it for a rainy day! One more thing to note. This squash has a high moisture level. You can either salt the squash to draw some of that out before roasting or, once roasted, leave it in a colander to drain a little if desired. Make your grocery list, meet me in the kitchen and let’s enjoy ‘spaghetti’ of a different variety!