Today’s post is the one I intended for yesterday; “internet down” seems to be the new normal in the heat.
I tried a most interesting vegetable this last weekend: spaghetti squash. Since I’m not eating wheat anymore, and I’m always looking for more ways to incorporate vegetable-fiber in my diet, I decided to give this quirky vegetable a try.
I pricked the squash all over with a fork, then roasted it in an oven set to 400 degrees for one hour.
Slice the squash open lengthwise and let cool for 10-15 minutes or until you can handle it. Watch out – this thing stays hot for a long time!
Scoop out the seeds and mushy-stuff-that-clings-to-seeds with a knife and spoon.
Take a fork and begin extracting the meat of the squash – it looks JUST like white semolina spaghetti pasta! Scoop out the entire squash; you will have tons of strands.
I made a garlic and cream sauce to go with the pasta, topping the dish with pan-seared shrimp, copious amounts of parmesan, and crushed black peppercorns.
And the taste is exactly…not like pasta at all. It was crunchy, like…well, like a vegetable.
Our household voted that spaghetti squash would be best used as a vegetable to add to a stir-fry, given its formidable crunchy texture (that, after bathing in simmering cream sauce for 15 minutes, would not soften).
Have you cooked with spaghetti squash, and if so, did I do something wrong? Have you experimented with a new vegetable lately?