Ok…I have to share some ideas of how to fix one of my favorite vegetables…spaghetti squash
Spaghetti squash (also called vegetable spaghetti, noodle squash, spaghetti marrow, gold string melon in JP, or fish fin melon in China) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as pasta, or used as a vegetable base for macaroni and cheese.
From experience, this squash is very easy to grow and will come up wherever birds and rodents have carried the seeds! We have had some come up in our flower garden in the front yard…often some of the most beautiful and tasty! I am never disappointed when I fix up a squash to accompany a meal…is very filling and tasty.
Creamy, Baked Spaghetti Squash With or Without Cheese:
Bake spaghetti squash halves (scoop out seeds), buttered/oiled, salt/pepper in a hot oven (350 degrees F, about 1hr)
Scoop out baked squash and mix in following ingredients:
1/2 chopped onion, 1-2 garlic cloves crushed and minced, as little milk as needed = about 1/2c (depends on size of squash), oil/melted butter, salt/pepper, 1t dried basal, 1T summary savory
put in a greased (oil) baking dish and top w/ melt-able cheese shredded or diced and mixed into squash
Bake until bubbly and top crusting:) Keep an eye on it…usually takes about 1/2 hr to 45 minutes…but, dependent on size of squash and amount of moisture. When done…remove from oven and let set about 15 minutes to set up before serving. This recipe can also be made w/o cheese and in this case add about 2t of corn starch or potato starch to the milk before adding…this will set up the dish = creamy.
1/2 cup baked squash = 5gm CHO, 1.1gm fiber, <1g Pro + other ingredients add about 1-2gms CHO (1T fresh onion = 1 gm CHO and about 1 for milk/cheese/starch)…I usually calculate about 6gms for each 1/2 cup serving…so can be a side dish (6gm) or a main dish (12gm).
Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces (plain).