If you do any cooking, you may have noticed in recent years how popular spaghetti squash has become. This squash is a great low carb option instead of pasta. There are many recipes out there for spaghetti squash, but the one below is particularly tasty. It is simple, not too expensive, and it has some very interesting mingling of flavors.
Spaghetti squash is harvested early in the fall. You can keep your squash for several months in a cool place. You should be able to find these squash in your produce section in the winter and spring. When you are buying your squash, make sure that it is oblong, hard and has a shell that is creamy yellow. Make sure the squash has no soft spots and feels nice and heavy.
All of the ingredients can usually be purchased at a regular supermarket. Most of the ingredients that are listed below can be easily found in your produce section and, altogether, it should cost you about $13.
We find that this spaghetti squash dish is a great treat. The brown sugar and the cilantro make it very fragrant and inviting all through the cooking process. It also tastes wonderful and is still very healthy. This is a combination that can be hard to find in many recipes! Many pasta lovers would swear that they can never live without their pasta fix. But prepared right, spaghetti squash is a fine substitute.
Here are the ingredients for this tasty dish:
- One spaghetti squash
- One tablespoon of extra virgin olive oil and some extra for brushing
- Two tablespoons of brown sugar
- Salt and pepper to taste
- Half a cup of fresh chopped parsley
- Half a cup of fresh chopped cilantro
- Half a cup of parmasean cheese – shredded
- One quarter cup of hazelnuts, blanched and chopped
First, you should cut your squash in half by its length and take the seeds out. You then need to brush the insides with olive oil and sprinkle in salt and pepper and brown sugar. Put them cut side down onto a baking sheet and bake them for 45 min.
You should try to purchase blanched hazelnuts, but you may have trouble finding them sometimes. If not, you need to blanch them. This will take off the skins, which are bitter. To do this, boil ½ a saucepan of water and add your nuts and a tablespoon of baking soda. Boil them for five minutes. Drain and run the nuts under cold water for a minute. Put them onto a paper towel and rub them between the towels until the skins come off.
Chop up the nuts and toast them on the stove for five min. Take your squash out of the oven and let them cool for 10 minutes. As the squash is cooling, you need to wash and chop your parsley and cilantro.
Now, you scrape the squash out with your fork so that it looks like spaghetti. Fun eh? Put the shredded squash in a big bowl and toss it with your oil, salt and pepper, cilantro, hazelnuts, parsley and cheese. It is important for you to remember to put a lot of seasoning with the squash, as it does not have a lot of flavor by itself.
You should find that if you follow this recipe, it is a really healthy and fun alternative to pasta. It has many fewer calories and is packed with plenty of vitamins and phytonutrients as well. Be sure to eat the squash when it is hot as it does not really heat up very well.