I’d never cooked spaghetti squash until a couple of months ago, when one was delivered with our Imperfect Produce box.

Game. Changer.

Not only are they delicious, but squash is loaded with nutrients, and is a great source of carbohydrates that doesn’t contain gluten, dairy, or refined sugar. Honestly, it’s probably become one of my favorite vegetables!

If you, like me, are new to cooking spaghetti squash and need some instructions on how to cook it, check out this link. It’s really easy!

Once the squash is cooked, there are endless directions you can go with it. Here are my favorite variations.

All of the following are first tossed with a pinch of garlic, pink salt, and black pepper.

• Sun-dried tomatoes, roasted kale (I like curly and lacinato the best), diced white onions, and capers. Grilled chicken and shrimp taste great in here, too. (If you want some crunch, try adding toasted walnuts.)
• Fresh parsley, green onion, a pinch of paprika, and nutritional yeast. I also recommend grilled chicken with this one, and broccoli makes a great green side.
• Ground beef (deliciously seasoned with cumin, cayenne pepper, and garlic salt), black beans, cooked bell pepper, corn jalapeño, yellow onion, a dash of chili powder and paprika, and sprinkled with nutritional yeast.

Are you a spaghetti squash fan? Leave me a comment and let me know how you enjoy it!