Spaghetti squash is a cylinder-shaped squash that ranges in color from pale yellow to canary yellow. Do you know why it's called spaghetti squash?
Ingredient Spotlight: Spaghetti Squash
When you cook the squash, the flesh develops threads that resemble spaghetti, and it's long enough that you can twirl them around your fork. Spaghetti squash is a filling, healthy main dish that's simple to prepare. A single 4-oz serving is only 37 calories.
Select squashes that have firm outer shells - no soft spots - and are heavy for their size. There is no taste difference between the colors, but the more orange-colored ones have more beta carotene in them. It's more common to see pale yellow/creamy white ones, though.
Slice in half lengthwise and scoop out the seeds like you would with any winter squash. You can quarter these halves if you like. Add them to the bottom of a large casserole dish (we like using a Romertopf clay baker), sprinkle with salt and pepper, a little olive oil, and bake at 375°F oven approximately 1 hour or until flesh is tender.
Serve topped with a little marinara sauce.
Related:
Recipe: Spaghetti Squash with Chunky Tomato Sauce
Virtual CSA Box: Buttercup Squash
Recipe: Basic Tomato Sauce
(Images: Kathryn Hill)
Tags
Ingredients - Vegetables, Main Dish, Vegan, easy, squash, winter squash, healthy, vegetarian, spaghetti squashShare
Comments (10)
Weekly Email
Top Posts
Top Recipes
- Simple Pleasures: Cheese and Onion Sandwich Recipe
- Step-by-Step Instructions for One-Ingredient Ice Cream
- How To Make Cheesecake That Will Amaze Your Friends
- How To Make Gratin Dauphinois
- How To Make Creamy Ice Cream with Just One Ingredient!
Top Tours
- Kitchen Gallery: Grey! Cheerier than You Think.
- Before & After: Bright and Tiny Studio Kitchen
- Kitchen Gallery: White, Bright, and Clean
- City Kitchen, Country Kitchen: Ina Garten's Two Kitchens
- Gallery: Light, Bright Kitchens
© 2010 Apartment Therapy
I love this squash tossed with butter and grated parmesan--as if it were spaghetti!
view jen_g's profile
I remember the first time my Aunt Trudy made spaghetti squash for me - I seriously thought it was the most magical vegetable ever!
view Marie's profile
Spaghetti squash is one of those things I cook in the microwave for a speedy dinner, too, and from what I can tell, it doesn't compromise the flavor.
view OneWallKitchen's profile
I grew up thinking of spaghetti squash exclusively as something sweet--I still occasionally make a couple of jars of spaghetti squash preserve, which I use as filling for little sweet empanadas, or which can be served as a sweet with chopped nuts of some sort. But I have to admit, jen_g's comment has piqued my interest...
view anesly's profile
I use it all the time in place of pasta for dishes it's a great low-carb substitute (though who's doing low-carb nowadays)
view zumbooruk's profile
cooking these in the microwave is a great time-saver. just make sure to poke some holes to let the steam escape or it will explode! i use a meat fork to pierce the thick skin in several places, and turn it over about halfway through so the sides are cooked evenly.
view makyo's profile
The best squash ever!!!!
view danze's profile
I'm also a big fan - esp with butter and parmesan as above. It would be good to also have a pic showing the strands maybe?
view Lesley - London's profile
I microwave too... cut in half, a little water on the bottom, plastic wrap. 10 min? maybe 15, I can't remember. We love it with pesto. One of our favorite dinners is this with chicken picatta and a green salad. Healthy, too, if you're easy on the butter for the picatta sauce.
view loulouie's profile
I like it with feta cheese and sundried tomatoes.
Also, this kind of kills the whole eating-light thing, but you can also make spaghetti squash pancakes (cook the squash, add a little flour & egg, and pan-fry like potato pancakes). (Good way to deal with leftover squash.)
view mudphud's profile