Tuesday, August 14, 2012

Cooking Class: How to cook spaghetti squash

Ready for toppings!
Spaghetti squash is a super summer vegetable that tastes great, is in season now and is hiding a little secret: underneath that creamy yellow rind are strands of squash that look (and taste) like spaghetti!

Spaghetti squash is much lower in calories than its whole grain counterpart. Plus, this is a great time to make use of your microwave to cook dinner without heating up your entire kitchen. You can also cook spaghetti squash in the oven, but I'd rather save that for winter when we're seeking more heat in the house.

Kids of all ages could get a fun kick out of serving the spaghetti squash right in the rind; no dishes needed!

 1 cup
 Whole wheat spaghetti
 Spaghetti squash
 Calories
 174
 42
 Fiber
 6.3 grams
2.2 grams
Protein
 7.5 grams
1 gram
Carbohydrates
 37 grams
10 grams

Using the microwave makes quick work of dinner (or lunch, or breakfast) prep. Simply rinse off, poke with a knife a few times and microwave about 5-10 minutes or until tender. Cut the squash in half, scoop out the seeds and "guts" and discard. Then, use a fork to fluff up the strands of spaghetti squash. If the squash isn't cooked enough, don't panic. Simply toss back in the microwave for another minute or two and try again. This comes down to personal preference as well; just like regular wheat spaghetti, some of us like it al dente while other like it more tender. Up to you!

Give your squash a quick rinse and poke with a sharp knife a few times to prevent explosions



After microwaving for 5-10 minutes, cut in half
Scoop out the seeds and "guts" and discard them
Fluff up the squash strands with a fork and add any topping you'd usually use for spaghetti; marinara sauce and pesto are both delicious!

Now, what to fill the spaghetti squash with? Give these ideas a try! 

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