Spaghetti Squash, Nature's Magical Vegetable and a Recipe For It

Spaghetti Squash, Nature's Magical Vegetable and a Recipe For It

When a friend told me that cooked spaghetti squash turned into "spaghetti" with a few scrapes of a fork, I didn't believe her. How could a vegetable do that? After I cooked the vegetable I believed her and you will too. Though it is available year-round, this watermelon-shaped vegetable is considered a winter vegetable and is part of the pumpkin family.

Spaghetti squash is a nutrition marvel. According to the Nutrition Data Website, it has only 42 calories per serving, no fat, no saturated fat, no cholesterol, 28 milligrams of sodium, 10 grams of carbohydrate, two grams of fiber, four grams of sugar, and one gram of protein. It is also a good source of Niacin, Vitamin B6 and Vitamin C.

Squash grows quickly and it takes about 80 days to go from planted seed to mature vegetable. Growers are experimenting with varieties such as Hasta la Pasta (which also separates into strands) and you can buy the seeds on the Internet. One of the best things about spaghetti squash is its bland flavor and you can change its flavor dramatically with just a few herbs.

What should you look for when you buy this magical vegetable? According to the Sustainable Table Website, the vegetable should be lemon yellow, not green. Tap the skin with your finger to see if it is fairly hard. If the skin is soft the vegetable is past its prime. Don't buy the squash if the skin is cracked. Store in a dry place until you are ready to use it.

The popularity of spaghetti squash seems to be increasing and there are hundreds of recipes for it on the Internet. The Green Giant Website has a recipe for Double-Spaghetti Squash, cooked strands combined with real spaghetti, parsley, Parmesan cheese, garlic, and oregano. The All Recipes Website has posted a casserole recipe with onions, mushrooms, basil, sour cream, Parmesan cheese, and bread cubes.

I've done the obvious and served the cooked vegetable with tomato-basil sauce. However, I also like it with fresh mushrooms, basil, and oregano. This simple recipe is a tasty side dish for beef, pork, poultry, and fish. If you are a vegetarian you will enjoy this recipe for Spaghetti Squash with Fresh Mushrooms and Italian Herbs. For the best flavor, garnish with freshly shaved Parmesan only, not the carton kind.

Ingredients

1 spaghetti squash

1 8-ounce box button mushrooms, cleaned and sliced

1 teaspoon extra light olive oil

1 teaspoon butter

1/2 teaspoon garlic salt

pepper to taste

1 teaspoon dried Italian herbs

3 cherry tomatoes, diced

fresh Parmesan cheese, shaved

Method

Rinse the squash and cut it in half very carefully. Place the vegetable in an oven-proof glass dish, seed sides down, and add 1/2 cup water. Cover with plastic wrap and microwave on high for 10-12 minutes. Prepare the mushrooms while the squash is cooking. Put the olive oil and butter in a small, non-stick skillet. Add the mushrooms and cook over medium heat until they start to brown. Add garlic salt, pepper, and Italian herbs. Cover mushrooms with foil to keep them warm. Let the squash cool for a few minutes. Scoop out the seeds with a spoon. Separate the strands with a fork, place them in a serving bowl, and top with mushrooms. Garnish with cherry tomatoes and shaved Parmesan cheese. Makes 4-6 servings.

Copyright 2009 by Harriet Hodgson

http://www.harriethodgson.com

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