Spaghetti Squash

October 22, 2014


Spaghetti Squash

This variety of winter squash is large, oval and yellow, and looks similar to a melon.  It is unique among squash because when cooked, its yellowish flesh separates into long strands that resemble pasta.  Spaghetti squash provides vitamins A and C and some of the B vitamins.  It is also an excellent source of fiber.
To prepare, slice in half lengthwise, scoop out seeds and bake, cut side up, in oven or micro-wave.  Add a little water to prevent drying out and hasten cooking.  Flesh is done when it is easily scooped out in spaghetti-like strands.  It can also be cooked whole; be sure to pierce the skin in several areas to allow steam to escape.  Some people find it’s easier to soften the whole spaghetti squash for a few minutes in the micro-wave.  Remove, cut in half, scrape out the seeds, and resume cooking.  Experiment to see what technique works best for you.
Serve with a little olive oil, salt and pepper to taste.  Or try butter and parmesan cheese, or of course, your favorite spaghetti sauce.

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