Spaghetti Squash
This shot looks like some form of coral reef species, but it’s actually cooked spaghetti squash.
Many of the sources I’ve read promote spaghetti squash as being “just like real spaghetti!” While it’s similar, it won’t fool anyone. Its translucency makes it look more like rice vermicelli than semolina-based cappellini d’angelo. And its texture? Well, it’s vegetable-like. It’s got a pleasant firmness, but it doesn’t feel like pasta in your mouth.
But on the plate, it holds the sauce beautifully and twirls around your fork like the real McCoy.
Heck, it can even be a bit unruly, like its flour-based counterpart.
Despite the similarities, it doesn’t taste like pasta. But it doesn’t taste like squash either. In fact, it doesn’t really have much of as taste. It’s not unpleasant or overpowering or pushy. It just is. Which makes it the perfect vehicle to showcase the toppings. As Cheryl noted about the wheat-free pizza, “Tomato sauce, cheese, veggies — you could put them on wet sand and they’d still taste good.”
So, my spaghetti squash substitution rating? Better than sand — wet or dry.
Wait. I may have put you off with the rating. It’s actually a painless way to add vegetables to your diet while enjoying a classic Italian dish. It’s also easy to make. While the instructions are usually right on the squash’s sticker, the small print can be hard to read. Here’s what I did:
Cooking Spaghetti Squash
- Turn oven to 375 F.
- Cut squash in half lengthwise and scoop out the seeds.
- Place, cut-side-down on a lightly oiled baking sheet.
- Bake for 30 to 50 minutes depending on the size of the squash. It’s done when you press on the squash and it gives.
- Remove from oven and scrape out the pulp gently with a fork. The squash will separate into strands.
- Serve immediately with your favourite pasta sauce and toppings.
I tested it with tomato sauce. Anyone tried it with other toppings?