Do you eat the entire spaghetti squash?

Cutting open a raw spaghetti squash can be dangerous . Some people I know don't cut it open before hand, they just pop the entire thing in the oven and when it's cooked, that's when they cut it open and remove the seeds and proceed with their meal. That's a smart way to do it if you're not comfortable cutting it raw.

What part of the body is spaghetti squash good for?

Aids Digestive Health Spaghetti squash is an excellent source of fiber, with one cup clocking in at 2.2 grams, or 9 percent of a person's daily fiber needs. This helps to promote good digestive health and keep things moving.

What happens if you don't poke holes in a spaghetti squash?

Use a fork or knife to poke at least eight holes in the gourd. This allows steam to escape from the spaghetti squash when it's cooking and will prevent any explosions in the microwave .

When should you not eat spaghetti squash?

The spaghetti squash should look lemon-yellow. It's perfectly fine if there are varying colors of yellow, but you don't want it to be green or white or have soft spots . It should feel heavy for its size. Avoid any bruises or a cracked stem.

Why does my stomach hurt after eating spaghetti squash?

This may be due to its high fiber content, which can be difficult for some people to digest . Additionally, like all vegetables, spaghetti squash contains complex carbohydrates that can also cause gas and bloating.

What is the point of spaghetti squash?

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health . Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

Do you eat the skin of spaghetti squash?

They look like mini butternut squash and are particularly sweet. Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked , is spaghetti squash because of its thick, eggshell-like quality.

Is spaghetti squash ready to eat?

Determining Spaghetti Squash Ripeness When the squash has turned a golden yellow or a dark yellowish color, it is usually ready to be picked . The skin of the squash will be very thick and hard. If you use your fingernail to poke the squash, you will know it's ripe if your nail doesn't penetrate the squash.

How do you prune spaghetti squash?

To prune squash, look for vines that are not the main stem and snip them off . I mostly take off those that are growing where I don't want them to grow-onto the patio-making sure that they do not have good fruit on them.

How do you harvest and cure spaghetti squash?

Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation .

Spaghetti Squash Bolognese - Easy Vegan Dinner Recipe! (2024)

This easy spaghetti squash bolognese is a vegan version of an Italian classic! Made with hearty quinoa, whole peeled tomatoes, and lentils served over a bed of tender spaghetti squash.

this recipe

Today I'm partnering with my friends from Tuttorosso to not only give you this cozy lentil bolognese recipe but also talk about canned tomatoes.

I've been using canned tomatoes my whole life. Growing up in an Italian family, my mom (and grandmother) would make spaghetti sauce from scratch all the time. Without giving away our secret recipe, the base is a blend of a bunch of different types of canned tomatoes – sauce, paste, diced and crushed – so while I'm very familiar with those types, I do have to admit my knowledge of the whole peeled variety is somewhat lackluster.

This is why when Tuttorosso asked if I would be interested in being an ambassador, specifically talking about their whole peeled tomatoes, I jumped at the chance. Not only did I already love their tomatoes, but this was going to give me a chance to really explore how to use this type of tomato in my cooking.

Our first challenge? To compare the integrity of Tuttorosso tomatoes vs. Hunts tomatoes.

At first, this challenge sounded kind of silly, but as soon as I cracked open the cans I realized why we were doing this. If you're anything like me, then you've probably never thought about what the whole tomatoes look like when they come out of the can. So you can imagine my surprise when I poured out both cans and the difference was incredible.

Not only was the color a lot more vibrant, but it was how the actual tomatoes looked.

The Tuttorossoones were actually whole. I mean…what a novel concept, right? Whole peeled tomatoes that come out of the can WHOLE. Hunts on the other hand? Some were whole, but most were smashed.

It kind of makes you think, doesn't it? What's different about some canned products? So I started doing a little digging and what I came to discover was that, unlike other popular brands (like Hunts), Tuttorosso not only doesn't use preservatives, but their tomatoes are also sustainably produced, non-GMO verified, have no artificial colors or flavors, are allergen-free, are made in the US AND they're in non-BPA lined cans.

Given all that…I'm not surprised their tomatoes were in way better shape. (and that they also tasted better)

When it got to cooking with them, I wanted to try something a little different than I'm used to. I was initially thinking a stew, but I got pulled back to my Italian roots and decided on a vegan spaghetti squash bolognese instead. The beauty of this sauce is you only need one can of tomatoes and it's packed with veggies. The base is tomatoes, carrots and shallots and the “meatiness” comes in the form of lentils and quinoa.

Similarly to my chilis, adding quinoa to the sauce helps it thicken it, but also provides the illusion of ground meet. Plant-based, high in protein and looks like a meat sauce? Perfection.

Also, I like my sauces super thick, so rather than using tomato paste, I decided to puree some of the tomatoes with the carrot-shallot mixture. This helped make the bolognese hearty, but still light because it was only vegetables. I'm sure that you could customize this sauce with any leftover vegetables, too, like pureed roasted winter veggies.

OH annnnnd to keep it as light as possible, we're serving this beaut over spaghetti squash.

If you haven't discovered spaghetti squash yet, this lentil bolognese is probably one of the best trials. Because for those who are a little wary of the sqaushy flavor (like Matt), the sauce masks the flavor every so slightly and the spaghetti squash ends up really just acting as a serving vessel rather than the main focus of the meal.

Your turn…

What do you think about trying to make healthier, meatless meals a few days per week? If your family hasn't started doing this, is there something stopping you? And if you have, what are your favorite meals? I'm always looking for a weeknight meal inspiration, so please share any of your favorite recipes below!

And don't forget about the tomato test! I'm definitely planning to apply these principles across all my canned goods – making sure that if I'm buying canned it's the highest quality possible.

xx Alyssa

More incredible Tuttorosso Recipes to try

Spring Vegetable Quinoa Minestrone
Creamy Italian Quinoa Soup
Quinoa Stuffed Eggplant with Tahini Sauce
30-Minute Vegetarian Spaghetti Squash Boats