Spaghetti Squash

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So, spaghetti squash.  A bright yellow winter squash, so unassuming sitting all piled up at the farmer’s market.  Unfortunately, I feel like it gets skipped over a lot.  Maybe because people don’t know how to cook it.  Or what it tastes like?  But it’s pretty much the most awesome squash around.  Yup – the best.  And probably the only winter squash that I really, really like.  Maybe because once cooked, it shreds into spaghetti like strands and is the perfect healthy substitute for a big bowl of pasta.  Yea…that’s definitely why I like it. spaghetti squash, spaghetti squash recipes, vegetarian recipes, vegan recipes, healthy recipes, gluten free pasta, low carb pasta

spaghetti squash, spaghetti squash recipes, vegetarian recipes, vegan recipes, healthy recipes, gluten free pasta, low carb pasta

Spaghetti squash is a really unique vegetable.  Like I mentioned before, it’s known for breaking apart into thin strands once it’s cooked.  A quick scraping with a fork and you’ll have mounds of beautiful neon yellow, pasta-like squash.  You can even twirl it around on your fork!  It’s absolutely perfect for anyone wanting a gluten free pasta substitute or just reducing the amount of carbohydrates they’re eating.

spaghetti squash, spaghetti squash recipes, vegetarian recipes, vegan recipes, healthy recipes, gluten free pasta, low carb pasta
spaghetti squash, spaghetti squash recipes, vegetarian recipes, vegan recipes, healthy recipes, gluten free pasta, low carb pasta
The only draw back to this seemingly miraculous squash, is how to prepare and cook it.  For starters, it can be very difficult to slice up.  It’s got a decently thick skin and a very hard flesh when uncooked.  So a sharp knife is definitely required.  Also, choosing a smaller sized squash is best – much easier to handle.  Also, cooking it can be time consuming.  Many recipes or tips will tell you to roast it in the oven – a perfectly good way to go about it.  But…it can take 45 -60 mins to roast.  I generally don’t have the time or patience for that.  So instead, I microwave it!

spaghetti squash, spaghetti squash recipes, vegetarian recipes, vegan recipes, healthy recipes, gluten free pasta, low carb pasta Simple and quick (seems like that’s my motto).  It takes about 10 minutes in the microwave and it comes out just as tasty and spaghetti-like as if you roasted it in the oven.  To me, that’s a reason to never roast it again.  Never…  Here’s how I do it:

  • Slice in half lengthwise and scoop out all the seeds (you can save these and roast them separately if you want!)
  • Make small holes through the thick skin using a fork or paring knife – it allows steam to escape.
  • Place the squash, cut side down, on a paper towel or microwave-safe dish.
  • Cook for about 10 mins (this can vary greatly depending on the size of your squash) or until the flesh is fork tender.
  • Allow the squash to sit until it’s cool enough to handle.  Using a fork scrap/pull out the flesh.  I hate to use this example, but almost as if you’re shredding meat.  You’ll see the flesh breaks apart into individual strands immediately.
  • Serve with a little olive oil, salt, pepper and grated parmesan cheese or top with your favorite pasta sauce!
  • Recipe:  Cincinnati Chili or Lentil Bolognese

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