Sunday, August 12, 2012

Spaghetti Squash: A vegetable with a surprise inside


Welcome to the first of the season’s "winter" squash! So named because it stores well, winter squash, like everything else, is ready early this year, and the quick-cooking spaghetti squash serves up nicely for end-of-summer meals. Cut it open and you’ll see a whole dish of pasta! The moist flesh of spaghetti squash separates into strands that resemble pasta, which serve as a perfect substitute for your favorite brand of noodles in any past or lo mein dish.

Originally cultivated in Italy and Spain, the yellow, oblong squash also goes by the common names of vegetable spaghetti and gold string melon and is related to delicata, acorn squash, pumpkins and zucchini. This squash flies under the radar and there is little documented history. If not overcooked, the squash strands fluff with a fork and retain a bit of crunch. The flavor is slightly sweet, a little nutty and just a bit lemony, making it a refreshing accompaniment to grilled seafood, chicken and other hot-weather fare.

Spaghetti squash is available year-round at the grocery and available now from local sources. Look for squash that is heavy for its size and blemish free. The skin color should range from pale yellow to orange. Green skin indicates the squash isn't quite ripe yet. Store at room temperature for several weeks or cook, shred the flesh and freeze. The seeds will clean and roast up just like pumpkin seeds and are a perfect garnish or snack.

To cook, either pierce the skin and bake whole, or carefully slice in half lengthwise, scoop the seeds and bake, cut side down, until you can pierce the squash easily with a knife. Once cooked, the flesh removes easily with a fork. Set the kids to this task; they'll love it.

Source: The Commercial Appeal

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