Spaghetti Squash is a fall vegetable that is in the shape of a nice yellow oval. I first had this in an upscale restaurant in Williamsburg ,VA. When I ordered this item from the menu, I thought I am going to get the spaghetti with squash vegetable. Little did I know that the spaghetti squash was a vegetable by itself and that on cooking, its strands come out like thin spaghetti! When my order arrived, it sure looked like a gourmet dish and I was instantly attracted to its thin strands. That day, I decided I have to learn how to make Spaghetti Squash. Now that the Fall season is in full swing, lots of squash varieties are easily available.
The challenge that one faces with spaghetti squash is the process of cutting into half as the exterior is pretty thick. To overcome this challenge, I resorted to finding an easy way of cutting squash, and came across an extremely useful link. Read more about it at https://www.teaspoonofspice.com/easily-cut-spaghetti-squash-spaghetti-squash-lasagna/
Spaghetti Squash contains fibers that when cooked, converts into thin strands. Hence the method of using microwave for couple of minutes before cutting and then halving it followed by baking it for an hour, releases the strands easily. This winter squash is quite tasteless, as such hence can be used in variety of ways. Mostly people use it as a spaghetti substitute, as if offers only 42 calories per cup of spaghetti squash,probably the lowest among all winter squashes. It is very rich in Vitamin B, Potassium and Magnesium and has a very high content of water.Hence it very useful for weight loss as well as for people suffering from hypertension and Vitamin B.deficiency.
The version presented here, has some more personal touch to it in terms of green chillies, olive oil, black pepper, green onion, broccoli and a hint of red bell pepper. Enjoy this unique gift of nature, that has so many benefits! Spaghetti Squash is so pretty in color, and the texture definitely wins more points as compared to other things in this lovely Fall dish!
|Prep Time||20 min|
|Cook Time||50 min|
- 1 medium sized Spaghetti Squash or approx 5 cups of scraped spaghetti squash
- 1/3 cups olive oil
- 1/2 cup Green Onion chopped
- 1 cup Broccoli florets
- 1 tsp Green Chillies
- 1/4 tsp Black Pepper powder
- Microwave the spaghetti squash for 1 minute. Cut the ends out. And with a sharp knife cut across the center. Though I cut vertically, somewhere else I read that cutting horizontally gives a longer spaghetti strands. So you can explore either of the options.
- Scoop out the seeds thoroughly.
- Lay the two halves on the aluminum foil in a baking tray. Bake for approx 30 min at 325 degrees.
- Switch the squash upside down and cook for another 20 min in the oven.
- Remove from the oven and use a fork to pick through the meat of the squash. This will release the spaghetti strands.
- Scoop out all of the spaghetti strands.
- In a wok or a large pan, heat the olive oil. Add green onions and green chillies and saute a bit.
- Add broccoli florets and saute for 5-6 minutes on high flame.
- Add red papers, salt, and saute for 3-4 minutes.
- Finally add the spaghetti squash to the mix and mix in all the vegetables, and cook for 3-4 minutes on high flame.
- Serve the Spaghetti Squash with some soup and bread or having it just by itself is quite tasty.
One more tool that can be used to cut easily is to poke toothpick all around and which will assist and guide you in cutting the squash easily and in proportion. A dash of lime and ginger may also taste good with this.
Topping of some grated cheese should also be a good addition, as might be baking it with grated cheese on top.
Cutting the spaghetti squash is the most challenging aspect . Once that is mastered, rest is very easy. Once this has been learned you will be tempted to use the spaghetti squash or the normal spaghetti and benefit from the high nutrient content and high water content in the squash.
Felt triumphant on being able to cut the spaghetti squash with just the knife, as came across the pre- heating in microwave recipe later! It was mesmerizing to see the strands come out of the starch in the spaghetti squash, almost like a magic trick! Some spice of black pepper, green chillies, green onions and broccoli gave it a flavor of Pad Thai noodles, giving the spaghetti squash and exciting flavor. Its healthy, its light, its flavorful, its colorful and it is common sense to eat fall colored vegetables in fall season! Thoroughly enjoyed exploring, cooking, and tasting this exotic looking vegetable dish with a highly popular pasta name!