I had to find out for myself. Through friends of my wife and the internet we were prepared to cook with spaghetti squash for the first time. We just used the spaghetti squash to make a simple spaghetti and served it with spaghetti sauce. I had my doubts, but it was pretty darn good. I will say that the spaghetti squash really doesn’t have any taste at all, at least to me, but it is healthier than pasta.I first heard of spaghetti squash earlier this year. I was told the neat thing about this veggie is that it can replace pasta. This sounded really weird to me. How in the world is this possible?
If you are sensitive to gluten and you like pasta, here is a perfect alternative.
When cooked properly spaghetti squash can have very close to the texture of pasta. Also it only has 42 calories per cup, has a lot of fiber and it cheap mlb jerseys from China doesn’t have all of the carbs which are in pasta. My wife and I will definitely be cooking with spaghetti again soon and will be trying some new recipes. Here are some spaghetti squash recipes.
Choose firm spaghetti squash with no bruises. Its light yellow color should be even. Avoid squash with any green color or soft spot on it. A four-pound squash will have a yield of about four cups.
Scrub the squash very well.
To prevent the squash from breaking open during baking, pierce it all over with a skewer. This is especially important if you are microwaving it.
To bake in the oven: Preheat the oven at 375ºF. Put the whole squash in a shallow baking pan, rind side up, and bake for 40 minutes or more, depending on the size. Test for doneness with a fork.
To microwave: Place in a microwave dish, cut sides up, with about a quarter cup of water. Cover and set the timer for about eight to twelve minutes, depending on the size. Test for doneness with a fork. Let stand for a few minutes before taking the squash out.
To boil: Place the squash in boiling water and let boil for about twenty minutes or so, depending on the size. Test for doneness with a fork.
To use a slow cooker or crock pot: Place up to two cups of water and cook on low heat about eight to ten hours. Make sure the size of your squash is right for your crock pot.
As soon as sufficiently cool, using a serrated knife, cut the spaghetti squash in half or quarters, depending on the length of strands you prefer.
Scrape both seeds and fibrous strings from its center. Do not throw the seeds away. They are good roasted. Simply toss in a little bit of olive oil (not greasy), sprinkle with some sea salt, and bake for about twenty minutes to one hour at 250ºF, depending on quantity. Serve warm.
Separate the spaghetti squash pulp into strands using a kitchen fork’s tines. Serve alone or as a side dish. Do not forget the butter, salt, and pepper! Or, you can serve it with your favorite spaghetti or Alfredo sauces, herbs, etc. There are several variations you can experiment on!