This year have found a new obsession with winter squashes: butternut, spaghetti, acorn… you name it I’ll eat it. I wanted to create a series of posts for you to enjoy with alternative options/recipes using winter squashes that you may have not tried or even known about before. This post is dedicated to the first squash of the three: Spaghetti.
Thanks to a recommendation of a coworker, I have unlocked the secret to healthy pasta dishes without having to chomp down on stinky, literally squeaky alternatives like shirtaki noodles. The answer my friends is spaghetti squash! Have you ever seen one? Do you even know where to find one? Took me a bit of investigating and i did find that not all grocery stores had these so don’t get discouraged if you can’t find one either. I have found them at Jewel and a local grocery store but have not been as lucky at larger chains like Target, Walmart, or even Whole Foods. They are bright yellow (similar to yellow zucchini squash in color) but shaped round like a pumpkin. I get them at my local Jewel in which they are placed by the other squashes in a unchilled area of the produce section next to the potatoes and onions.
Once purchased spaghetti squash is really easy to cook. For those with less patience for cooking like myself, the squash can be microwaved! For prep you just need to be sure to poke holes into its sides exactly like you would when cooking a potato. Pop the squash in the microwave on a paper plate for 8-10 minutes and voila it’s done! if you have time or prefer to cook it in the oven it will take you approximately 45 minutes and the directions for prep are much different (see the squash’s label for details). Now that you’ve fully cooked your squash you are ready to shred the insides and dress it up!
Below is just one of the many recipes you can make with spaghetti squash:
1. Cook squash in microwave/oven until tender
2. Cut in half and scoop out all of the seeds
3. Take a fork and scrape the insides of the squash until you reach the rind
4. Mix in 1 tbsp of olive oil and a pesto dry seasoning
5. Mix in chicken sausage or grilled chicken, chickpeas, parmesan cheese, spinach, red peppers and anything else to dress it up (in this recipe i added leftover ingredients from my fridge: chickpeas, mushrooms, and black olives)
6. Season with salt, pepper, garlic to taste and that’s it!
True it is a little more crunchy in texture than pasta, but you can’t expect it to be a perfect match since it’s not actual pasta anyways. Plus it’s a vegetable so it’s packed with nutrients!
- The Magic of Spaghetti Squash (honestfoodie.wordpress.com)
- You Gotta Try This! Spaghetti Squash (fauxstepfordwife.com)