SPAGHETTI SQUASH
Wednesday, October 22, 2014
I am jumping onto the spaghetti squash bandwagon. I was curious. A vegetable masquerading as pasta, could it be true?
I cut it in half (tough little buggers to get in half!), de-seeded it (keep them and roast them- recipe for this coming soon), roasted it with a little water in the bottom of the pan until it was tender. Using two forks I fluffed up the strands and low and behold is certainly looks like spaghetti, but taste, thats the important bit.......
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I dotted the steaming stands with butter, crunched over some sea salt flakes, gave it a generous grind of black pepper and shaved over some Parmesan. A quick toss to distribute the melted buttery goodness and I tucked in.
The verdict- pretty flipping delicious! It is by no means pasta and it tastes like squash but I love squash and there is something ridiculously satisfying about its pasta like appearance. It will be on my shopping list more often. It is not pasta and is never going to be pasta and that's OK because squash is delicious and that's all that counts in my kitchen.
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The spaghetti squash, also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti, is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
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I am thinking that a little grated nutmeg might be a good addition? Or a little Asian twist, adding lime zest & juice, grated ginger, sesame oil and dried chilli flakes..........oh the possibilities!
Do you have a favorite spaghetti squash preparation?
The spaghetti squash, also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti, is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
LUNCH AT WORK TIP
I ate one half of it right there and then and let the other half cool in a bowl. Once cold I dotted it with butter and covered it with cling film. I grated some Parmesan cheese added sea salt flakes and black pepper and placed them mixed together into a little plastic tub. When ready to eat it at lunch, simply punch some steam holes into the cling film and pop it into the microwave. Give it 2 minutes on medium. Uncover (without the dreaded scaling steam of microwave hell getting you) and sprinkle with the Parmesan, salt and pepper mixture. Toss together and enjoy. Beats a soggy sandwich at work any day of the week!I am thinking that a little grated nutmeg might be a good addition? Or a little Asian twist, adding lime zest & juice, grated ginger, sesame oil and dried chilli flakes..........oh the possibilities!
Do you have a favorite spaghetti squash preparation?
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