When people think “squash,” it’s likely that they think of soup, or maybe some sort of buttery mash. But there’s one squash that doesn’t look like baby food or need copious amounts of butter to make its flavor shine. That’s right, it’s all about the spaghetti squash. However, I have to be honest: the first time I made this gorgeous veggie, it didn’t turn out picture perfect. Or even picture “okay.” Actually, it was a disaster! After I baked the squash, I poured a jar of Prego spaghetti sauce directly on top of it, didn’t even heat it, then sprinkled it with cheap parmesan cheese. This was 15 years ago when food blogs didn’t exist. You are probably too savvy to make such a culinary faux pas. However, here are a few tricks to help you along the way.
Now, the great news: spaghetti squash is carb-free, gluten-free and holds an almost nonexistent fat content which makes it a perfect replacement for pasta. Still not hooked? Check out how healthy it is for you:
- Filled with omega-3 fatty acids which help to prevent heart diseases, inflammation, arthritis and different types of cancers. Also, contains omega-6 fatty acids which promoting proper brain function.
- Contains potassium which has been shown to lower blood pressure.
- Filled with folate which helps strengthening blood vessels walls, enhances blood circulation and great for pregnancy.
- Good source of beta carotene as well as vitamin C and vitamin A, which are also antioxidants (which can prevent cell damage).
“Vegetable Spaghetti” was the original name of this blond creature. She comes from humble beginnings: grown in both China and North America but not very popular in either countries. She gained some acceptance as a staple during WW II, but once the food shortage was over, she disappeared again. Until, that is, Frieda Caplan gave this squash a glamorous make over. First a name change – “spaghetti squash” – and next Frieda started selling it at her wholesale produce market in 1962. Californians were hooked. As for Frieda Caplan, she turned her small business into a women run food empire that introduce items such as kiwi, asian pear, pine nuts, sunchokes and purple potatoes to the supermarket shelves all over the US.
The simplest way to prepare it is to bake it then toss it with some garlic and fresh herbs or any of your favorite pasta topping! Of course, if you want to up the ante:
Spaghetti squash can last for up to 2 months in a cool, dry place. Don’t refrigerate it or it will start to rot. Once cooked, take the flesh from the skin and store it in a glass air tight container. It will last about a week in the refrigerator.