Squashing my need for Spaghetti
If I had my druthers, I would eat pasta/macaroni almost seven days a week. Unfortunately though I am someone who also struggles constantly with weight and in my case I really do seem to have the greatest success at dropping pounds by greatly reducing my “carb” intake. So I thank the powers that be for “Spaghetti Squash”. Sure it doesn’t taste starchy or feel chewy like spaghetti. But it does taste very good and you can twirl it on your fork plus it works well with any sauce, meat, cheese, spice that you choose to use. Spaghetti squash gives me the psychological effect I need to cut back on the pasta without feeling cheated or deprived. I still have the real deal once or twice a week and it works out just fine.
Herbed Spaghetti Squash
1 large spaghetti squash
1 large spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1 small clove of garlic minced fine
1 small clove of garlic minced fine
1/2 tsp. dried whole basil or preferrably fresh if available
1/4 tsp. salt
1/8 tsp. pepper
crushed red pepper flakes (optional)
Follow any of the cooking methods below when squash is done use a fork to remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and remaining ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.
Different ways to cook Spaghetti Squash:
Bake It -Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Boil It - Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It - Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
Boil It - Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It - Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
7 comments:
Yum, I love spaghetti squash! You know, there is another pasta brand you could try. It is called De Boles and it is 1/2 artichoke flour and 1/2 semolina - way less carbs, better glycemic profile!
Great preparation. I happen to have a spaghetti squash sitting in my crisper. Hmm...think I'll drag that out and cook it now that you've inspired me.
Spaghetti squash is wonderful. This is a great recipe! I have one at home I need to use. :)
Thanks for the pasta tip Jenn.
You'll be glad you dragged it out, this squash really is fun and delicious.
Thanks Chris, enjoy.
oops...correction to the above response, it should be; " Glenna" you'll be glad you dragged it out.
spaghetti squash !
What a great recipe !
It's new here in Israel, rare to find , trying it once, and we love it so much, thank you ;)
Hi Chanit,
I am learning so much from my international foodie friends. I didn't realize that spaghetti squash was a rare find in Israel. I just learned from another friend in Italy that she cannot get peanut butter and another friend in sweden says that they really don't have anything comparible to Jell-O or gelatin like products.
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