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The Squash
with the Funny Name
Spaghetti
squash is a little of each of its names, and it's as fun
to cook as it is delicious to eat.
Recipes by Jean Kressy - Cooking
Light, October 1998
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Nobody ever
said that squash was funny, but you can't just hang
the adjective "spaghetti" on something and
keep a straight face. As in "spaghetti westerns"
and "spaghetti straps." Even Betty Spaghetti
drew a few smiles when she stepped onto the mound in
A League of Their Own.
But back to
vegetables: Is spaghetti squash a pasta? No. It's a
squash. Winter variety, gourd family. It's only called
"spaghetti" because of one weird quirk: Cut
it open and cook it, and the insides separate into long,
thin wisps that look amazingly like a.) strands of an
industrial floor mop or b.) the previously mentioned
starch. So maybe "spaghetti" isn't such a
bad moniker.
The
main thing to remember is that this is one tasty
vegetable. The spaghetti squash's slightly sweet,
slightly nutty flavor adds wonderful nuances to a
range of dishes. Strong flavors and robust salsas
complement it perfectly. It's also an excellent foil
for frittatas and plays a brilliant sidekick in cakes. |
But the main thing
to remember, after that other main thing, is that spaghetti
squash is fun to prepare. Only the most dour of curmudgeons
wouldn't enjoy scraping out the strands with a fork. Basically,
this is playing with your food disguised as cooking.
THE SCOOP
ON SQUASH
1. Cut squash in half with a heavy knife, and
scrape out seeds. |
2. Place halves in a baking dish, and add water
before cooking. |
3. Bake until tender when pierced with a fork. |
4. Scrape out strands of squash using a fork. |
Also known as "vegetable
spaghetti," this squash is available year-round, though
peak season is early fall through midwinter. Look for hard,
smooth squashes that are pale yellow in color. You can expect
to get about 5 cups of spaghettilike strands from a 3-pound
squash.
Raw, cut spaghetti
squash can be stored in the refrigerator for up to two days:
cover with plastic wrap. Store the cooked spaghettilike strands
in an airtight container in the refrigerator for up to two
days.
SIMPLE
BAKED SPAGHETTI SQUASH
This recipe is
the base for all the dishes featured in this story.
1 (3-pound) spaghetti
squash
Preheat oven to 350°F.
Cut squash in half
lengthwise, discarding seeds. Place squash halves, cut sides
down, in a 13 x 9-inch baking dish; add water to dish to a
depth of 1/2 inch. Bake at 350°F for 45 minutes or until squash
is tender when pierced with a fork.
Remove squash from
dish, and cool. Scrape inside of squash with a fork to remove
spaghettilike strands.
Makes 5 cups (serving
size: 1 cup).
Calories:
45 (8% from fat); Fat: 0.4g (Saturated: 0.1g); Protein 1g;
Carbohydrates 10g; Fiber 2g; Cholesterol 0mg; Iron 0.5mg;
Sodium 28mg; Calcium 33mg.
MICROWAVE
SQUASH
Make sure that
your baking dish will fit into the microwave before adding
the squash and water.
1 (3-pound) spaghetti
squash
Cut squash in half
lengthwise, discarding seeds. Place squash halves, cut sides
down, in a baking dish; add 1/4 cup water to dish. Cover with
heavy-duty plastic wrap; vent. Microwave at HIGH 15 minutes
(or about 5 minutes per pound) until squash is tender when
pierced with a fork.
Next: Spaghetti Squash Slaw with Fresh Herbs
and more! >>
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