The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it.
PS. It doesn’t exist, and if it did, we’d all look like Giselle.
But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways.
Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons.
Once you have a bowl of these beautiful yellow shreds, you can do just about anything.
Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a lot of Parmesan cheese.
Or go Asian by sauteing it with some soy sauce, a little sesame oil and rice vinegar. I also mixed in some Sriracha and topped it with sesame seeds.
Then I went a little crazy and decided to try PICKLING the spaghetti squash. Since the texture is similar to cabbage, so I figured it’d be a cool sauerkraut. To make the pickling liquid, I combined two cups of apple cider vinegar with a cup of water and a tablespoon of pickling spices. Boil for 20 minutes, and once it’s all cool, add in the squash and refrigerate. Now I left the squash in the pickling liquid for several days, so it ended up being VERY potent. I’d suggest leaving it for a few hours, then pouring out the liquid. Then definitely put it in a turkey sandwich with some cheese.
While spaghetti squash may not be the holy grail of pasta replacement, it’s a great vegetable to keep in your fridge to soak up odd condiments, stir with leftovers and just eat right out the oven.