All About Spaghetti Squash

This vegetable is a dream. Even though it is a "winter squash" I can not help but to buy and prepare it all year long. I guess the reason for this is because it is so light, crisp, and refreshing after it is cooked which is perfect anytime.

When seeking a spaghetti squash at my local grocery store or farmer's market, I try to look for a firm, delicately yellow-colored beauty weighing about 4-8 pounds. When selecting, I choose those with smooth skins, avoiding those that over shine or have soft spots. The larger the squash, the thicker the strands will be. You can store the squash in a cool dry place and it will keep for at least a month. But you won't want to wait that long to have it.

Alright, so back at home you will need a lil arm power, a good knife and an open eye. Cut the squash length wise in half, remove the seeds with a spoon, and bake it face down for 45 minutes. If your squash is too hard to cut just pierce the skin in several places (with an ice pick or fork if necessary) and bake it whole at 375 degrees for 45 minutes, turning it once.

You can also microwave it for faster results by again cutting the squash in half lengthwise and removing the seeds. Place the squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. (I personally prefer the toasty taste after it is baked in the oven). Either way, it's ready when the skin gives easily under pressure and the meat is tender. That's right I said meat. Veggie Meat! The squash will fork loose from the shell and resemble spaghetti! How neat is that? The first time I made this I was amazed.

Tips for Preparing:
There are so many things you can do with this vegetable. Did you know that spaghetti squash contains a mere 25 calories per half cup? By replacing the pasta you would normally use when making spaghetti; this vegetable will not only lower calories and carbs drastically, but will also add to you & your family's intake of necessary nutrients. It is a good source of Dietary Fiber (our goal is 30-40 grams daily) Vitamin C, Vitamin B6, Iron, and Potassium.

Do not limit your creativity with this veggie. There can't possibly be a way you can make this taste bad. Try it over sauteed onions in vegetable broth, with peas, corn, and chopped tomatoes. Add some curry powder and a dash of cinnamon. Have it cold in salads or my way: dressed simply with a lil soy butter, pepper, and basil. Next time, I am having it like this: Spaghetti Squash, Shitake, Arugula, and Pistachio Spring Roll. Those are my kind of my flavors:)

To conclude, I thought I should recommend Earth Balance Soy Garden; an all natural buttery spread made from whole soybeans. It's 100% vegan and melts, tastes, and smells strikingly like the real thing. Also it is perfect for that piece of lightly toasted whole grain bread I like to have with dinner. A guilt free indulgence. Yum.

Mindful cooking and eating is a nourishing dance.

Comments

[flutter]

oh my favorite! Tastes amazing with nutmeg and garlic, too

[Reiki symbols]

Ah, I love pasta! Good work with the post, I will definitely try this! =) / Elsa

[Beck]

It is awesome with fresh grated parmesean cheese and a pat of butter.