My thoughts/notes on Spaghetti Squash:
- It is more squash than spaghetti. I would be hard-pressed to replace noodles with this because it has the taste of a squash and is a little crunchier than al dente pasta should be.
- The seeds release very easily, so I will be sure to collect them and roast them every time I cook this squash.
- The Spaghetti-part is not the strings in the middle, so those should be scraped out and discarded. They just aren't that great.
- The fun part is spaghetti-fying the cooked flesh out with a fork. Way fun! Kids would enjoy watching this, and participating once they can handle the warmth of the cooked squash.
- Not all of the flesh came out, and I don't know if that is normal, or if I should have let it cook a bit longer.
- The microwave worked great for this! I'll definitely use that technique again.
And now, the story:
Last night, I cooked spaghetti squash for the first time, and I have to say, that is one cool squash!
I had purchased the gourd at Trader Joe's (for those who do not have Trader Joe's in your area, they are a nifty boutique grocery with mostly organic and good-for-you foods) a few weeks ago, and was honestly a little concerned that I'd waited too long to cook it. Why did I wait so long? To be honest, I was scared. I had expressed my interest in this particular kind of squash on Facebook and to my in-laws, and my Mom-in-Law told me that she's not really a big fan of them. Strike one.
Then, I saw someone eating a "pasta" dish where she'd replaced the spaghetti with the squash instead, and it sounded crunchy to me. That was unappealing. Strike 2.
Then, my husband pretty much told me that he didn't have any interest in trying the spaghetti squash, and he's pretty adventurous. Strike 3.
But, I'm a very bull-headed individual, so even with so many factors against my yellow pal, I went ahead and bought it, and thought about it, and thought about it...
Last night, it was dinner time and I was about to resign myself to purchasing a meal out because there appeared to be nothing nourishing in the house when the squash caught my eye. I flipped open my kindle and searched the Sparkpeople Cookbook for "Spaghetti Squash" and found Chef Meg's recipe for the squash and broccoli, served with lemon pepper and Parmesan cheese. It sounded right up my alley. Not 10 minutes later, that squash was seeded, cooked, and being scraped into a big bowl. (By the way, the seeds reminded my of pumpkin seeds, so I kept them and roasted them. They turned out great!) about 1 minute later, the dish was all stirred up, on my plate, and going in my mouth. YUM! Thank you, Sparkpeople Cookbook!