Is Spaghetti Squash in the Pasta Aisle?

I know that that may sound like a ridiculous question, but I had a client ask me that earlier this week. It never struck me to look anywhere else except for the produce section for spaghetti squash because I already knew what is was.

I’m sure I had a bit of a surprised look on my face but then paused and considered that there are a lot of different types of pasta that are made out of quinoa, corn, lentil, rice and realized that I I need to tell people where to look for spaghetti squash in the grocery store!

I have to tell you that it is one of my favorite vegetables it’s light and tasty and really fun to make!

My preference actually isn’t to use it as a substitute for spaghetti / pasta noodles.  I have done that before and put spaghetti sauce on top of spaghetti squash but I would rather just do without having spaghetti or use a gluten free pasta. I love using spaghetti squash with some type of green vegetable to create a delicious side dish.  Anything green: Spinach, Kale, Broccoli, Zuchinin.  It’s pretty and tastes good.  All you really need is some olive oil, salt and pepper.

This recipe is from my Detox Friendly Pinterest board and could be a meal because you get some protein from the canellini beans. Omit the cheese for dairy free.Spaghetti-Squash-w_Broccoli-Rabe-and-White-Beans

Spaghetti Squash With Broccoli Rabe And Canellini Beans






  • 1 medium spaghetti squash
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 4 cloves o garlic, chopped
  • Pinch of red pepper flakes
  • 2 small or 1 large bunch of broccoli rabe, trimmed
  • ¼-1/2 cup of low sodium veggie broth
  • 1 cup of cannellini beans
  • 2 tbsp of Pecorino Romano cheese
  • Salt and pepper to taste


Pre heat oven to 400.

Cut Spaghetti Squash in half lengthwise and scoop out the seeds. Spray each half with a light coating of olive oil spray and season with salt and pepper.

Place squash flesh side up on a rimmed baking sheet. Bake for 45 minutes or until squash is tender and cooked through. Once the spaghetti squash has cooled enough to be handled, use a fork to scrape out the flesh into spaghetti like strands.

In the meanwhile, heat olive oil over a medium heat in a large non-stick sauté pan. Add garlic and red pepper flakes and cook until the garlic is fragrant, NOT brown.

Add broccoli rabe to the pan and season with salt and pepper. Pour in broth and pop a lid on. Allow to cook for about ten minutes or so or until the broccoli rabe is tender.

Remove the lid and add the spaghetti squash and the beans to the pan. Combine everything together and allow to cook for another ten minutes or until everything is heated through. Adjust seasonings and top with grated cheese.


Makes about 4 1-1/4 cup servings.

Nutritional Analysis

Nutrients per 1& 1/4-cup: Calories: 168; Total Fat: 5g; Saturated Fat: 1.3; Cholesterol: 4mg; Sodium: 328mg; Carbohydrate: 26.6g; Dietary Fiber: 6.2g; Sugars: 5.9g; Protein: 9g


Recipe and photo from

Day 14 #NationalNutritionMonth

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