I’ve had a terrible craving for Spaghetti Squash. For those that aren’t familiar, it is a great alternative to pasta. You can eat it just the same. I usually have my portion with tomato sauce and vegetables (mushroom, onion, garlic, zucchini and spinach). This is what it looks like:
I’ve craved Spaghetti Squash so much so that I’ve dreamed about it on one occasion. I wanted it so bad that I even had my father in law on the lookout for it. I eyeball every vegetable stall that I pass on my commute into work. I’ve asked vendors at several markets and many had never even heard of it. I just can’t find it on the shelves anywhere in London!
I was so tired of looking but my craving didn’t cease. So sometime in July I discovered that it can be ordered online from Holm Select (www.holmselect.co.uk). Through Holm Select you can purchase fresh, organic vegetables from their farms in Cambridgeshire. They have asparagus, beans, artichokes, rhubarb, and blueberries. The squash was out of season during the highest peak of my craving and the new harvest wouldn’t be in until September sometime. Happiness and disappointment all in one!
Needless to say, I ordered some at the first chance I got which was on Monday and here it is, Wednesday and what do I have waiting for me when I get home? A 10kg box of spaghetti squash. That’s a heck of a lot of squash, 11 to be exact. They assured me that if it is stored properly it can last for months. It cost me £20.50 but I really didn’t care that it put me back a little over $30 US, I NEEDED this squash.
So, on this particular night I’m ‘allowing’ “P” to step foot into MY kitchen and I walk him through preparing and cooking one of my favorite meals.
1 Whole Spaghetti Squash
Mushrooms (however many you like)
A few tomatoes
Tomato Sauce if you wish
Any other vegetables that you like
Preheat the oven to 3
350F or 180C
Cut the Spaghetti Squash in half and take out as many seeds as you can without ruining the flesh of the vegetable
Sprinkle with olive oil, salt, pepper and garlic powder if that’s what you fancy
Line a baking tray with aluminium foil
Place the Spaghetti Squash flesh down on the baking tray
Bake for 30-40 minutes-until soft
Take out the oven and allow to cool
Scrape the flesh out with a fork and discard any excess seeds
While your Squash is baking prepare your vegetables by sauteing in a pan.
Plate up your Spaghetti Squash, top with your vegetables and grated cheese
It looks and tastes a lot like angel hair pasta but without the heaviness.
You now have a low carb alternative to pasta! Tuck in!