Ihad never been a fan of squash. It just never really appealed to me. I would eat and enjoy recipes and dishes featuring it – from zucchini to pumpkins – but I just didn’t crave or seek it like I did other foods.

Spaghetti squash was a game-changer for me.

The first time I ever cooked with it, I new I had discovered a keeper. It wasn’t the flavor, which i thought was good. It was because I could make spaghetti and meatballs with it, eat an enormous amount and not have the pasta bloat or crumble into a drowsy carb slump afterward.

Spaghetti squash made spaghetti pasta a low carb treat – bingo!

There are two main groups of squash. Summer squash, which has a soft rind and a short storage life, features several varieties including zucchini and yellow squash. These are harvested in early su

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