Benefits of Spaghetti Squash – Nature’s Fat Burner!

Discover the incredible weight loss benefits of spaghetti squash, how to best prepare it and how much you should eat to get maximum benefit from squash – one of nature’s amazing fat burning foods.

Winter squash or spaghetti squash is an oval vegetable with a yellow color. It usually weighs two or three pounds and is about nine inches long. The flesh of the squash looks like spaghetti! It is considered to belong to the gourd family of vegetables.

Winter squash comes in a number of varieties: turban, spaghetti, pumpkin, Hubbard, butternut, buttercup, and acorn. Other varieties include vegetable marrow, kabocha, golden nugget, delicate, cushaw, and clabaza.

Fat Burning Benefits of Spaghetti Squash

This squash is a great source of fiber, potassium, manganese, and vitamin A. It is also cholesterol free and low in sodium and fat. Here are some of the nutrients you will find in it: Omega 3 fatty acids, folate, pantothenic acid, niacin, copper, vitamins B1 and B6.

This particular squash has lots of vitamin C, a powerful antioxidant and anti-inflammatory. Strokes and heart attacks are prevented by beta carotene, which lowers the body’s cholesterol levels.

Here is what the antioxidant properties can do for you: reduce the risk of lung and colon cancer, regulate blood pressure, prevent damage caused by free radicals.

Additionally, the lutein and beta carotene found in spaghetti squash can help lower the incidence of cataracts and macular degeneration. These components of spaghetti squash are beneficial to eyesight.

The squash contains carbohydrates, which are good fuel for energy. This is stored in the liver and the muscles as glycogen. It helps support the muscles during extended exercise.

Blood pressure and cholesterol levels are lowered, and the heart is benefited by potassium. Additionally, urinary excretion of calcium is reduced, so the risk of kidney stone formation is lowered.

The colon is protected from cancer causing chemicals by the folate and fiber in spaghetti squash. Dangerously high levels of homocystein in the body are broken down by folate. This help to prevent stroke and heart attack.

Preparation of Spaghetti Squash

You can steam, boil, or bake spaghetti squash.

Be sure to buy spaghetti squash that has a glossy exterior. It should feel heavy for its size and be quite firm. Be sure to look for decayed spots when you are choosing squash. Don’t choose one with a soft rind, because this will mean that the meat will be watery and flavorless. Choose one with a hard rind, instead. Be sure not to buy them if they have moldy, decayed or water soaked spots.

Spaghetti squash can be stored in a cool (50-60 degrees) dry area for up to six months. After you have cut it, wrap it up in plastic. You can keep it in your refrigerator for as long as two days.

When the time comes to use the it, be sure to wash your squash, cut it in half, and take out the fibrous material and the seeds. Follow recipe directions to use it either peeled or unpeeled.

The reason they call it spaghetti squash is that its meat looks like spaghetti, so just use it with your favorite home-made pasta sauce.

Cut it into cubes and put it in the steamer. Then toss it along with pumpkin seeds, tamari, ginger, and olive oil.

Halve and bake a spaghetti squash. When it’s done, add some cinnamon and maple syrup.

The flesh may be pureed with garlic, olive oil and basil.

This type of squash can also be stuffed with seasoned bread cubes, cheese or seafood.

Add spaghetti squash cubes to your vegetable stew or soup!

What is a good serving size?

Stewed, cubed in soup, steamed, or baked, about one cup is a good sized portion.

Benefits of Spaghetti Squash – Nature’s Fat Burner! by Steve O’Connor