I remember the first time I heard about Spaghetti Squash. It was way back in the Winter of ’09. I was reading a blog that was talking about this low carb pasta, that was made from a vegetable. What?! But the biggest question….does spaghetti squash taste like spaghetti?
The elusive Spaghetti Squash.
And I call it elusive as I searched high and low for it…asking my organic suppliers, my local grocer, and then finally finding it at an Asian fruit and vegetable market.
But what the hell was it? And how did I cook the damn thing?
It looks like a long bright yellow pumpkin- a butternut one, without the ‘nut’ shape.
When sliced open lengthways….
…you can see that it’s filled with big seeds- just like a pumpkin. And it looks almost just like a raw pumpkin, except for the small telltale strands that look just like spaghetti. I pricked the outside with a fork a few times to encourage even cooking.
I drizzled mine with olive oil, and sprinkled with salt and pepper.
Some like it roasted facing down on parchment paper- but I like to caramelise the inside first, then flip it over halfway through cooking.
After roasting it for 35-45 minutes on a medium high heat I allowed it to cool before using a fork to separate the strands of squash.
Admittedly, it’s super bland. I don’t particularly love it- hence, no after pictures of it cooked in a dish. My dogs ended up with it, and loved it!
It doesn’t taste a thing like spaghetti. Of course. Nothing is as good as real spaghetti (trust me, you’re talking to someone who’s been making fresh pasta since I was big enough to crank the wheel on my mum’s pasta machine) but if you’re looking for a low carb option, it’s a viable option.
It’s a duller version of pumpkin, yet despite this, the endearing tender strands are just dying to be coated in a delicious sauce.
It’d go well replacing the pasta any of these dishes:
Have you ever cooked it? And how do you like it?