Jan 7, 2012

spaghetti squash

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I've wanted for a long time now to try spaghetti squash.  Recently I've seen it on cooking shows, on food blogs, and in magazines.

It seemed too good to be true: tastes like whatever sauce you put it in, has lots of vitamins and good things in it, is really low calorie, and replaces the mega-carbs you would be eating with regular pasta.

I had actually convinced myself that spaghetti squash had some terrible taste to it.  But, in reality, it's just what they say.  It doesn't taste like anything; it easily took on the taste of our marinara sauce.  And, we didn't feel bad eating tons of it because it's so healthy.

I was also pretty sure that removing the "spaghetti" from the squash would be ridiculously difficult.  But, after you microwave the thing, the "spaghetti" strings come out soooo easily.  I was amazed.  And, the whole squash process took about as long as it takes to make real pasta (maybe even less).

Don't be afraid any longer.  Those funny yellow squashes are sure to pleasantly surprise.

Spaghetti Squash
-1-2 spaghetti squashes, our 2 small squashes served about 4 (about 3/4 the volume of the squash becomes "spaghetti", so use that as a guide for how much to prepare)
-pasta sauce

If making 2 squashes, make one at a time.  Microwave the full spaghetti squash for one minute.  Cut the squash in half lengthwise and remove the seeds and membranes.  Put the squash halves on a microwavable plate, cut side down, and microwave on high for 8-10 minutes (based on the size of the squash and how "al dente" you want your spaghetti).  Once the squash is tender, remove it from the microwave and let it cool for a minute or two.  Finally, use a fork to easily remove the strings of spaghetti.  Serve while still warm with your favorite sauce, a glass of wine, and maybe even some cheesy biscuits.

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