Spagetti Squash

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Discovering Spaghetti Squash

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Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is

generally available year-round with a peak season from early fall

through winter. While a true spaghetti squash is pale ivory to pale

yellow in color, in the early 1990's, an orange spaghetti squash, known

as " Orangetti " was developed and this is what is frequently found in

today's supermarkets. Higher in beta carotene, the orange variety is

also bit sweeter than its paler counterpart, although both have a mild

flavor that is easily enhanced by the food served with or on it. A

dieter's dream, a four-ounce serving of spaghetti squash has only 37

calories.

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Buying & Storing

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When buying spaghetti squash, look for hard fruit that is heavy for its

size, about eight to nine inches in length and four to five inches in

diameter and with a pale even color. Avoid any squash with soft spots

and green color is a sign of immaturity. The average four-pound

spaghetti squash will yield about five cups. Spaghetti Squash can be

stored at room temperature for about a month. After cutting, wrap in

plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes

well. Pack cooked squash into freezer bags, seal, label and freeze.

Partially thaw before re-using, then steam until tender but still firm,

about 5 minutes.

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How To Cook Spaghetti Squash :

Bake It -

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  Pierce the whole shell several times with a large fork or skewer

and place in baking dish. Cook squash in preheated 375°F oven

approximately 1 hour or until flesh is tender.

Boil It --

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Heat a pot of water large enough to hold the whole squash. When the

water is boiling, drop in the squash and cook for 20 to 30 minutes,

depending on its size. When a fork goes easily into the flesh, the

squash is done.

Microwave It --

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Cut squash in half lengthwise; remove seeds. Place squash cut sides up

in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook

on high for 10 to 12 minutes, depending on size of squash. Add more

cooking time if necessary. Let stand covered, for 5 minutes. With fork

" comb " out the strands.

Slow Cooker or Crock-Pot -

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Choose a smaller spaghetti squash (unless you have an extra large slow

cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce

the whole shell several times with a large fork or skewer, add to Crock

Pot, cover and cook on low for 8 to 9 hours. Once the squash is cooked,

let it cool for 10 to 20 minutes so it will be easier to handle, before

cutting in half (if it wasn't already) and removing the seeds. Pull a

fork lengthwise through the flesh to separate it into long strands. (See

photos.) You can do these steps ahead of time, then prepare any of the

spaghetti squash recipes whenever the mood strikes.

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Spagetti Squash a-Getti

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Ingredients (use vegan versions):

1 spagetti squash

1 each green, red and yellow bell pepper 1 can Italian stewed tomatoes

half a can spagetti sauce

1 small onion

mushrooms

Directions:

Prepare squash: Preheat in microwave oven 1-2 minutes. Cut open and

remove seeds. Place face down in microwave safe dish with 1/4 to 1/2 cup

of water. Heat for 15 to 20 minutes on high until tender. Prepare other

vegetables: Slice and chop peppers, mushrooms, and onion. Saute the

veggies, add the tomatoes and the sauce heat until warm. Prepare the

serving: Shred the squash with a fork. Scoop out servings to a plate.

Spoon veggie sauce over. Enjoy!

Serves: 6

Preparation time: 30 min

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Spagetti Squash Recipe #2

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SPAGETTI SQUASH

Serving Size : 8

1 large spaghetti squash

1 lb mushroom pieces -- sliced

2 medium onion -- diced

3 cloves garlic -- chopped

2 medium red and green bell peppers -- sliced thin

2 medium zucchini -- quartered and sliced 2 stalks celery -- sliced thin

2 carrots -- sliced thin

olive oil or soy margarine

shredded rice or soy cheese

Halve the spaghetti squash, remove seeds and boil until the squash can

be separated into strings. While the squash is boiling saut‚ the

vegetables in olive oil or butter or margarine. Scoop the squash out of

the shell and separate into strands. Toss the saut‚ed vegetables and

the squash, season to taste (pepper, salt, garlic powder, basil).

Shredded Rice or Soy cheese can be sprinkled on top.

The quantities of vegetables can be adjusted to taste.

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  Middle Eastern Style Spaghetti Squash  

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Spaghetti squash, which has a pretty bland flavor on its own, gets an

exotic treatment in this Middle Eastern cuisine inspired recipe.

1 spaghetti squash, cooked by your favorite method and separated into

strands (follow link for instructions)

2 T Soy margerine

2 T olive oil

1/2 tsp. ground cardamom

3/4 tsp. ground coriander

1/8 tsp. ground ginger

1/8 tsp. allspice

salt & white pepper to taste

1/2 C toasted slivered almonds

zest of 1 orange

Serves 6 to 8 as a side dish

In a large skillet over medium heat, heat butter and oil then stir in

spices, except salt and pepper. Cook for about a minute. Stir in squash

and sauté until well coated, adding white pepper and salt to taste.

Remove to serving dish. Sprinkle with toasted almonds and orange zest

just before serving.

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  Spaghetti Squash Alfredo  

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1 med spaghetti squash, cooked by your favorite method and separated

into strands

1 C Soy sour cream

1/2 C shredded Rice mozzarella cheese

1/4 C grated Veggie/Rice

or Soy Parmesan cheese

2 cloves garlic, finely minced

Dash freshly grated Nutmeg

1/4 tp white pepper

1/4 tsp. salt

1/4 tsp. black pepper

Serves 6-8

In a medium-sized saucepan, combine the all ingredients except spaghetti

squash over medium-low heat and whisk until smooth and creamy, stirring

constantly to prevent burning. Add the spaghetti squash strands to the

sauce and stir until thoroughly mixed and heated through. Serve

immediately.

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Be Blessed,Be Powerful,

~Lady Falconfire