Do you want an easy, tasty alternative to starchy pasta that is in season? This recipe is made of the perfect autumn ingredient – squash. Easy to make, tasty, great texture, allergy-free, gluten-free, a complex carbohydrate – deliciously nutritious!
I discovered the squash spaghetti last week after visiting our farmers market in Queens Park (our weekly family ritual). My plan was to put it in a curry or mash it up for the kids, but the charming guy behind the stall (looking more West London foodie than West Country farmer) told me to roast it and then make it into ‘spaghetti’ with a fork. I was intrigued.
Off I went and tried it a few days later for my kids lunch. I mixed it with my vegan pasta sauce and they ate the whole portion without blinking. One more vegetable they will eat without a fuss! Nick, my husband was the next in line for my trial. He was happy to hear we were having pasta for dinner and when I mentioned squash pasta, he thought this was yet another wheat-free variety from Planet Organic. It was just upon finishing his portion, that he understood he had eaten pure vegetable rather than good-old packet spaghetti. The whole family was convinced and I hope you love it too!
So what is so special?
Squash Spaghetti masquerades perfectly as spaghetti because of its texture. It has the feel – but also the look – of traditional al-dente spaghetti. However, unlike pasta, it is a lot better at soaking up a the flavours from other food.
Spaghetti squash is a type of winter squash. Its thick shell means they can be stored for a long time (up to 6 months). Other winter squash are pumpkin and butternut squash.
The nutritional highlights are the carotenes content, vitamin- C, B1, folic acid, pantothenic acid (B5), B6 and niacin, potassium and fibre.
Carotenes protects against heart diseases and cancer.
- One large "Spaghetti Squash"
- Splash of olive oil
- Preheat oven to 150 degrees Celsius
- Cut the squash into two
- Scoop out the seeds
- Place the squash in a roasting tin, put some olive oil on the fleshy parts and cover it with some baking paper.
- Cook for 1.5 hr
- Scrape out squash flesh with a fork to create spaghetti threads
Serve the pasta with the healthy Vegan-pasta sauce.