If you ordered one of our Boxes of fresh fruit and veggies this week you would have gotten one of these wonderful locally grown specimens.
The Spaghetti Squash!
Spaghetti squash is a mild-tasting squash. And that’s a good thing. Because like its namesake pasta, spaghetti squash loves being matched up with flavorful sauces and such. Rather than compete, it takes kindly to other flavors.
In these paleo and gluten-free times, spaghetti squash is kind of having a perfect moment. It stands in heroically as a delicious, satisfying substitution for wheat pasta. It’s a sensational substitute because, after cooking spaghetti squash, the fruit softens and easily pulls apart with a fork into thin, spaghetti-like ribbons. Hence, the name.
Even so, you probably won’t confuse the tender strands of squash for the bite of actual pasta. And that’s okay. Spaghetti squash has a tasty, toothy texture all its own. You’ll love it.
If you have never cooked with these before, never fear it’s easy! here’s how…
*Preheat oven to 190C/375F
*Chop the squash in half lengthways
(be very careful as the skin is quite firm. If you are worried about it prick some holes in it and microwave for 4 minutes then you can cut it easy)
*Scoop out the seeds using a spoon
*Do a light drizzle of olive oil on the insides
*Sprinkle on salt and pepper and a bit of paprika
*Start by roasting it cut side up for a few minutes then turn it cut side down for 40 minutes.
*Use a fork to scrape the spaghetti out. It fluffs up nicely.
Now you can use it like pasta or noodles.
It’s also really good with an egg or two scambled in to make a good omlette the next morning.
HERE ARE A FEW RECIPIES YOU CAN COOK USING THEM
Paprika Chicken with spaghetti squash
