Wednesday, October 20, 2010

Spaghetti squash

Wow, what an amazing, kid-tested, thumbs up recipe that substitutes for traditional spaghetti noodles!  Yes, it is a vegetable and there is a difference in the texture, but my kids ate it like it was going out of style.  This is a terrific vegetable that can be adapted to many uses in lots of different recipes.  For grown-ups, it has a beautiful golden yellow appearance that can be displayed with your sauce of choice and it looks fantastic on the plate.  Its flavor is mild and almost nutty without interfering with any sauce or condiment that you choose to use.  Try preparing it with a marinara sauce.  It is an unbelievable dish.  Another way to prepare this “pasta” dish would be to serve it with a white “alfredo” sauce and grilled chicken or shrimp.  Pair it with a good glass of white wine and this healthy dish becomes an elegant entrée.

Choose a 3-4 pound spaghetti squash (keep in mind that this is a seasonal vegetable that might not be available year round).  Cut the ends of the squash and then slice a small portion off the side to make it sit level on the cutting board.  This will enable you to cut it in half with ease.  Cut the squash in half and remove the seeds (much like you do when you carve a pumpkin).  Place both halves in a baking dish with the cut side down.  Add about two cups of water (just to cover the bottom fourth of the squash – this will keep the squash moist while cooking).  Bake at 350 degrees for approximately twenty five to thirty minutes or you can cook in the microwave for about 10-15 minutes.  It should be tender to the touch when done.  The squash will be hot, but you can carefully remove the meat by using a fork.  This will help create the string-like consistency that is desired.


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