Spaghetti squash is a popular veggie with dieters who substitute it for pasta as it is low in calories and fat. It became popular in the 1970’s in North America and Europe even though it originated in China.
It’s part of the winter squash family (acorn, butternut, hubbard) and is an excellent source of vitamin A, C and dietary fiber as well as an outstanding source of antioxidants and anti-inflammatory benefits (good for prevention of cardiovascular disease).
I am amazed at how many recipes there are for this nutrient-rich vegetable. Just look at the long list from Yummly. Spaghetti squash is so easy to prepare and with only a few ingredients to enhance its flavor, this vegetable rocks!
adapted from Consumer reports Food & Fitness
1 spaghetti squash (about 2 lbs.)
1 clove of garlic, minced
zest of one lemon
sea salt and freshly ground black pepper
1/4 cup pistachio nuts, chopped
Preheat oven to 180c (350f). Cut the squash in half lengthwise and scoop out the seeds. Combine the minced garlic and thyme with some olive oil to form a runny paste and smear this on the inside of the squash. Season with salt and pepper. Place on a baking sheet face down and roast for 30 minutes. Remove from the oven and flip over. Use a fork to gently pull the strands of squash away from the skin and place in a large bowl. Add a couple glugs of olive oil, parsley, lemon zest, basil – toss to combine and season to taste. Serve with freshly grated parmesan cheese and top with pistachio nuts and chives.
The Culinary Chase’s Note: Oh my, so unbelievably good! The seeds from the squash make a great snack food. Separate the seeds from the pulp and roast at 180c (350f) for 5 minutes and season to your liking. A few years ago I made a spaghetti squash casserole which was pretty darn good (yep, that’s the humble me coming out!). Click here to view the recipe. Cheers!