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Undoubtedly one of the most unique foods you'll come across, this melon-shaped winter squash is named for its flesh, which separates into spaghetti-like strands after it's cooked.
Containing a wide range of vitamins including vitamins A, B-6, C, K and folic acid, this gourd contains a fair amount of fibre and makes an acceptable low-calorie substitute for pasta. Followers of vegan, low GI, low-carb and fasting diets have hailed it a miracle ingredient.
Spaghetti squash does not taste like pasta. However, with the right cooking technique, you can achieve a tender, yet al dente texture. After roasting the squash until it is tender, but not mushy, scrape its insides with a fork to shred the squash into gorgeous spaghetti strands. Toss it with a little olive oil, or saute with coconut oil and season with some garlic, salt and herbs.