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Spaghetti night – miss it no more. The very aptly named spaghetti squash provides a tasty, healthy substitute for regular pasta. It is actually really yummy, fascinating and may surprise you. Once ready, it can be used to prepare tasty dishes.
The coolest of all is knowing that besides you’re consuming “vegetable noodles,” it has about 37 calories per 100 grams—a great request for those on a diet. Spaghetti squash is low in carbs and calories and is a plentiful source of beta-carotene, vitamin A, and vitamin C. It also contains omega 3 and half a dozen other healthy fatty acids, besides being a powerful antioxidant.
I like to make spaghetti squash about once a week because I can do so much with the roasted squash. Then, one night I can make it with pesto. Then, the next night as a slightly more elegant meal, shrimp sauce, bolognese (meat) sauce, Shredded Chicken with Béchamel (white) Sauce, cheesy béchamel, or this delicious Pinçage (tomato puree with Mirepoix).
One squash with your favourite sauce will serve up to 4 people. It’s so tasty you won’t miss the pasta!
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Ingredients
- 1 Spaghetti Squash
- Olive oil - for brushing
- Salt - to taste
- Black pepper - optional to taste
- Paprika - optional to taste
- Garlic powder - optional to taste
- Onion powder - optional to taste
- Dried herbs - optional to taste - whatever the heart wants
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Instructions
- Preheat oven to 375ºF-400ºF (190ºC-200ºC)
- To make it easier to cut into the spaghetti squash, you place it in the microwave for 3 minutes or so. Some people just microwave the squash to cook it entirely, but I believe that roasting it in the oven is the best way to cook it.
- To open up the squash you carefully cut it in half lengthwise using a large, sharp knife.
- The seeds should be scooped out of the squash with a spoon, similar to a pumpkin. Also similar to a pumpkin, the seeds can be preserved and roasted if you like.
- Brush the inside of both halves of the squash with olive oil.
- Season with salt and pepper. You can also season with paprika, garlic powder, onion powder, dried herbs — whatever the heart wants.
- Place the two halves cut side down on a baking sheet (or tray or casserole dish that is large enough to allow them to rest flat) lined with parchment paper or foil.
- Roast the squash until tender, about 30* minutes.
- You might want to wait until the squash has cooled down enough to handle.
- Once the squash is soft and can be poked with a fork, you can shred the insides to get the spaghetti-like strands that the squash is named for.
- Spaghetti squash does not actually taste like wheat spaghetti. It will be sweeter, with a crunchier texture.
- Then just put your favourite sauce, a little cheese, and taste.
Notes
Spaghetti squash: what is it? It's just a squash, but this variety will surprise you. It looks like a lengthy melon, but when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like spaghetti noodles, but in fact, it is just a variety of squash. Low calorie and very easy to prepare, the spaghetti squash (also known as "vegetable spaghetti") is already a mandatory presence in the low carb diets.
According to the tips I’ve researched, when buying spaghetti squash, you should choose a firm, dry, rind free of soft spots and cracks. Avoid Spaghetti squash without stems. The stem itself should be short and round, without excessive damage, which helps keep out bacteria. Pass on shiny or green spaghetti squash. This could indicate that the squash was picked before it was ready (ripe). Shininess may also indicate that a wax coating has been applied to the squash. If possible, select a squash that has not been coated in wax.
Store squash for up to three months. If you get a freshly harvested squash, it can last several months in a cool, dry location. Keep the squash out of direct sunlight or heat.
Do not refrigerate uncooked, uncut squash. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If you cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it. Use the rest of the squash within a week or so.Equipments - Click to Buy Now
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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