Then remove the noodles and place in egg bowl to coat.Īdd spaghetti squash and egg mixture to the flour and mix well. Slice the cooked spaghetti squash down the center to cut the noodles in half. In the second bowl, whisk together the eggs and squeeze in the lemon juice. In the first bowl mix together the flours, basil, sea salt, pepper, and lemon zest. Sautee the green onion, garlic, and spinach in 1 tsp olive oil. Remove from the oven and let cool a little bit before following the remaining steps or cook the day before. Bake face up for 50 to 55 minutes at 400 degrees Fahrenheit until it can be pricked with a fork and “noodles” can be lifted out. Slice it in half lengthwise, remove the seeds, and brush with olive oil. Of course, the taste and texture will be a little different than actual spaghetti.Īlternatively, serve spaghetti squash as a side dish - drizzle with olive oil or butter, sprinkle with salt and pepper, and enjoy!īegin by cooking the squash. To try this method, top your cooked and shredded spaghetti squash with marinara or bolognese sauce. Some people enjoy using spaghetti squash in place of traditional pasta. Once the squash is cooked, smoothly rake it with a fork to release the ‘strands’ that look a bit like noodles. (Cooking time in the oven will run about 45 minutes cooking time in the microwave will run about 12 minutes.) Once baked, slicing the squash should be easy.Īlternatively, you can slice the squash in half and bake it in the oven or the microwave. Place the squash on a baking sheet and bake at 375 degrees Fahrenheit for about one hour, turning once. Poke holes throughout the rind with a fork or sharp knife. PreparationĬutting into spaghetti squash can be a challenge! Its skin is very thick and tough.įor this reason, you may choose to bake the spaghetti squash whole. Never put squash in your refrigerator as this will cause it to expire quickly.Ĭooked spaghetti squash should be eaten within 3-5 days: keep it in a sealed container in your fridge. Like other squashes, spaghetti squash can usually be stored in a cool, dry place for 1-3 months as long as it is not cut or damaged. Because squash can typically be stored for several months, it may be available through the winter. In the off-season, you may still be able to find spaghetti squash at the grocery store. In autumn, look for spaghetti squash at your local farmer’s market or farm stands. The rind should be firm and relatively smooth and have a deep yellow color to it. Avoid any squash that is soft, severely bruised, cut, or weepy. Look for squash that have a hard rind and feel heavy for their size. Most notably, this squash offers plenty of vitamin C, vitamin B6, niacin, potassium, manganese, and even some calcium. One cup of cooked spaghetti squash (boiled or baked without salt) contains approximately 42 calories, 1.0g of protein, 0.4g of fat, 10.0g of carbohydrates, 2.2g of fiber, and 3.9g of sugar.Ī wide variety of vitamins and minerals are contained in spaghetti squash. They are typically yellow in color (both the rind and the flesh), though certain varieties are more orange or beige in color. Spaghetti squash have an oval shape - a bit like a football, but with rounded edges. You can find spaghetti squash at farmers’ markets or farm stands, or at the grocery store, but green thumbs may want to try growing their own: this type of squash can do quite well in the garden. While spaghetti squash does not actually taste like spaghetti, its mild flavor makes it a suitable swap for pasta or rice and a nice accompaniment for rich marinara sauce, curries, or ragus. Inside its hard rind, spaghetti squash offers up delicate, yellow flesh that is easily shredded once cooked, creating long, thin strands that resemble its namesake (spaghetti). While treated like a vegetable, winter squash is technically a fruit. Spaghetti squash is a type of winter squash that is grown on the vine and harvested in autumn once the skin is very hard. Spaghetti squash offers up loads of nutrition: in at least trace amounts, it contains almost all essential vitamins and minerals. You can treat this mildly flavored squash as you would pasta or rice, topping it with your favorite spaghetti sauce, curry, or ragu. Once cooked and cut into, the flesh is easily shredded and appears a bit like its namesake, spaghetti. Spaghetti squash looks a bit like yellow, rounded footballs. It comes in season in autumn and is usually available throughout the winter months. Spaghetti squash is a type of winter squash that is grown on the vine.
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