With the arrival of autumn, a whole new crop of foods is currently in season. Spaghetti squash, which is planted during the spring, is being harvested and will soon be in peak form. This squash has a mild, slightly sweet, and slightly nutty taste, and is a great substitute for pasta. It is low carb and packed with nutrients like potassium, Vitamin A, and omega-3 fats.
Making pasta out of spaghetti squash is very easy. You can boil or bake spaghetti squash, but for making noodles, it is usually oven-baked. Cut the squash in half lengthwise and scrape out the seeds. You can roast these like pumpkin seeds if you want.
If you want to season the squash now, you can. A little olive oil, salt, and pepper are all you need to bring out the squash’s natural flavor. With the cut sides facing up, bake in a 400-degree oven for 45 minutes or until the flesh is tender. Using a fork, scrape out the cooked flesh, which will resemble strings or noodles. You can eat this spaghetti with any of your favorite sauces.
Freezing this squash is pretty easy. After baking and making the spaghetti strands, let them cool completely before sticking in a freezer bag. When you’re ready to eat the squash, thaw the squash a little and then steam it until it resembles al dente pasta.
If you think spaghetti squash is just a basic pasta substitute, think again. You can make tons of delicious meals with this low-calorie veggie, including squash lasagna, squash-and-cheese, spaghetti squash casserole, and even desserts like mock coconut pie, muffins, and more.
When shopping for spaghetti squash, make sure the outside doesn’t have any green marks on it, as this means the squash isn’t ripe yet. The squash’s skin should also be firm and smooth with no cracks. In terms of storage, refrigeration actually rushes the squash’s lifespan, so store in a cool, dry place if you want the squash to last its full three months.