Spaghetti Squash and is one of the more intriguing vegetables. It’s related to squash and pumpkins, but when cooked, you can run your fork through the flesh which will turn it into a spaghetti-like consistency. Above all, it’s sweet and creamy – and can be used as a pasta substitute. It contains fewer calories, is lower in carbs but high in protein and fibre.
We come across it from time to time, but it’s rather pricey (easily $6-7 each). However, Steve and Sam Grima have just picked a test patch (probably one of the few things they’re picking lately, thanks to the heat!) and we can offer them for $4.75 each. They weight about 1.5kg, and easily produce enough ‘spaghetti’ for a single meal.
The easiest way to cook Spaghetti Squash:
- Cut off the top and bottom ends
- Slice it length-wise and scoop out the seeds
- Sprinkle with olive oil, salt and pepper – and rub it evenly into the flesh
- Put them upside down on baking paper in an oven tray, and bake for 40-60 minutes in the oven pre-heated at 190 C
- They’re done when the bottom is golden brown, and you can pierce the skin with a fork
- Remove from the oven, put them the right side up and fluff the inside with a fork until it looks like Spaghetti. Kids love doing this!