The magician of winter produce, spaghetti squash knows a few culinary tricks. Upon first examination, the oblong shell contains only seeds and hard flesh. But put it into an oven and, ta-da, the tough interior transforms into mounds of soft, stringy ribbons, which can be used for salads, noodle stand-ins and casseroles, and as a soft resting place for fish, poultry or meat. But there is another trick in spaghetti squash’s repertoire, one that is particularly perfect for the holidays: latkes.
Tag: spaghetti squash
Spaghetti squash is a yellow winter squash with flesh that, when cooked, separates into spaghetti-like strands. It’s super-low in calories and carbohydrates, making it a good substitute for pasta if you’re watching your weight. But anyone can appreciate the sweet and nutty squash tossed with Parmesan, garlic, parsley and good-quality olive oil.
As crisper weather sets in, nothing beats warm, freshly roasted squash. There’s a bounty of winter squash available at your local market now. Don’t let that thick skin scare you away. Here are our favorite ways to cook ‘em up, including soup.
There are many kinds of winter squash available now, but spaghetti squash is the most light and versatile of the bunch. If you’ve never tried one or don’t know how to prepare it, fear not.