Baked Spinach & Feta Spaghetti Squash

Frequently Asked Questions

• Is spaghetti squash good for you?

  Spaghetti squash is a type of winter squash—and winter squash tends to be high in several nutrients, including fiber, potassium and vitamins C and A. Spaghetti squash isn’t as nutrient-dense as some of the other kinds of winter squash, but it still offers a nice dose of fiber and antioxidants.

• Is feta healthy?

  Cheese offers various nutrients, including protein and calcium—and some types of cheese are lower in sodium. While feta is a higher-sodium cheese, its pungent flavor allows you to use less of it and still add that wonderful brininess to your dish.

• What should I serve with baked spaghetti squash?

  We think this dish would work well with lemony chicken; as well as any number of lamb and pork recipes. It would also go great with potatoes cooked any way you like them. We would also pair it with marinated tofu, like our Soy-Lime Roasted Tofu, quinoa or beans: black beans, cannellini beans, pinto beans and more. You could really pair this dish with just about anything.
  

• What is the difference between balsamic vinegar and balsamic glaze?

  Balsamic vinegar is an easily poured liquid ingredient for salad dressings and marinades, while balsamic glaze is the sweet reduction of balsamic vinegar, which transforms into a thick, syrupy consistency. The glaze is used as a condiment for various meat and vegetable dishes, soups, fruit, cheese and ice cream. Both balsamic vinegar and glaze may be purchased at your local grocery store. 

  
  The balsamic vinegar you’ll typically find at the grocery store is not considered true balsamic vinegar. Instead, it’s a mix of grape juice, vinegar, coloring and additives—and that’s fine for cooking. When a recipe calls for balsamic vinegar, this is what’s expected. However, a true balsamic vinegar comes from Reggio Emilia in Italy. It’s made with grape must, and it goes through a complex process that includes aging, testing and getting a seal of authenticity from the Consortium of Producers of Traditional Balsamic Vinegars from Reggio Emilia. With all that comes a hefty price tag—sometimes in the hundreds of dollars to even thousands. An authentic balsamic vinegar is kept for special occasions, and it’s hardly ever cooked—it’s appreciated like a balsamic glaze.