Cooking Spaghetti Squash
Spaghetti squash is all the rage... especially in our house! It's unique in that its flesh, once cooked, can be pulled into spaghetti-like threads and makes quite a worthwhile (and delicious) substitute for pasta.
It has a mild flavour doesn't overpower anything you cook alongside it, so it's perfect for all cuisines - Italian, Chinese and Indian all work beautifully.
Organic spaghetti squashes are readily available at fresh food stores. Although it's grown in the cooler months and typically harvested in Autumn, spaghetti squash can keep for months in chilled storage, so you'll find it's usually available to buy throughout most of the year. A squash will even keep well in your own fridge for several weeks.
They're slightly on the expensive side, with a standard-sized organic spaghetti squash setting you back about AU$6.00, but this will yield quite a substantial 2-3 cups of 'spaghetti'.
What's not to love?!
- 1 organic spaghetti squash
- Preheat oven to 180ºC/350ºF.
- Slice ends off the squash, an then slice vertically in half. The skin is very tough, so it may take a little coaxing (and a very sharp knife). Cut with care!
- Use a dessert spoon to scoop out the seeds, and discard (or great for compost).
- Bake in the preheated oven for 30 minutes, then allow to cool slightly.
- Use a fork to pull the squash flesh into threads. You can use all of the flesh, right down to the skins.
- Serve alongside any dish, in place of pasta!
Here's a step by step video: