Spaghetti squashis a great dish for those who don’t want the higher carbs of pasta, although this dish is an alternative to pasta rather than a substitute. Below is a thumbnail description from fabulous foods that sums up spaghetti squash. My only problem is that they are so large, I Â can rarely use it up, so next time I will cut it in half and bake only half and save the other half for later in the week.
“Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990’s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.” (Source: www.fabulousfoods.com)
Note: For more information with photos on how to cook and serve this lovely vegetable, go to http://homecooking.about.com and search for spaghetti squash. These directions are lifted from that site since I cut mine in half lengthwise with a sharp knife, placed it face down in veggie stock, and baked it until the inside was soft, adding more liquid as needed.
Utensils: Baking pan, sharp knife & cutting board, blender for pesto if making from scratch
Prep. Time: About 15 minutes (Add 10 minutes of making pesto.)
Cooking Time: about one hour
Category: Vegan, Gluten-Free
1. Prick the spaghetti squash all over with a skewer so it will not burst while baking.
2. Place whole squash in a shallow baking pan.
3. Bake in preheated 375 degrees F. oven for 1 hour.
4. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
5. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
6. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
Because cooked spaghetti squash is bland, it is usually served with a sauce or gravy, and I chose pesto. You can buy pesto in the store or whip up your own:
In the blender place about 1/2 cup olive oi, 1/4 c. pine nuts, a dash of sea salt, and one cup basil leaves that have been washed with stems removed. Blend until smooth. I don’t add cheese.
I used 3 tablespoons of pesto over 2 cups of cooked squash. Then I added some fresh red pepper for garnish.