Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included.

Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so stop at one cup!), and 2.2 g of fiber.

Fixing Spaghetti Squash

Slice them open and dig out the seeds. Firm seeds can be set aside, cleaned, seasoned and then baked in pan for a snack later. Very tasty little buggers!

Put a 2-3 teaspoons of coconut oil in each squash half. Sprinkle the squash with your choice of seasonings.
My choice is definitely rosemary and thyme. I also like a little basil in them too.
At 350F bake them turned upside down in a pan for 1 hour or until tender.

Use a fork to pull the squash out in strands. I like using a spoon because it's faster and easier to scrape the shell, but the appearance is more like a bowl of squash rather than a bowl of spaghetti. You decide which is better for yourself.

A feast to behold!

finely chopped toss salad + socca + spaghetti squash + corn ears (not for me) = Paradise

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