Last night, I tried spaghetti squash. If you had told me before then that spaghetti squash was actually a good substitute for pasta, I would have assumed you were crazy! But, I would have been wrong. It worked really well.
I was making spaghetti bolognaise for the family for supper (pretty much the kids' favorite), and this was a real lifesaver. It is really bland, so I tossed mine with a little extra virgin olive oil, fresh cracked black pepper, and a little sea salt. Yum! I ate about half of the bowl plain before I even put my bolognaise on! No squashy taste at all!
Here's how it works:
Spaghetti squash can be found in the squashy-type foods at Reasors. Buy one that is firm with no obvious soft spots. Store it in a cool, dry spot until you're ready for it (should store fine for 2-3 weeks). When you're ready to cook it, slice it in half from top to bottom. Scoop out the pulp and seeds and then place cut-sides down in a large deep baking dish. Add approximately 1/2 inch of water to the bottom of the pan and bake in a 350 oven for 30 minutes.
Remove from oven, turn the squash over, and allow to cool for 10-15 minutes. Then, drain off the water, and use the tines of a fork to gently scrape the squash from "stem to stern" creating noodles. Place in a large bowl, drizzle with extra virgin olive oil, sprinkle with freshly ground salt and pepper and serve with your favorite pasta sauce!
Yummy! Yummy! I definitely want to try to grow these in our garden next year. Next I'm going to see if I can "mash" it to make a decent mashed potato substitute if I use a little butter instead of olive oil. Will let you know how that works.
great idea I was looking for a pasta substitute for Noelle I will try this. Im sure she will like it.
ReplyDeleteKeep the ideas coming. I found some rice flour dont now if you can have that. Noelle can do rice so I got some to make Pan cakes with. :)
Can you do whole wheat or is it no flour at all?
Great new look to the Blog by the way!
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