Allow me to begin with some basic nutritional facts about Spaghetti Squash which is a winter squash that begins harvest in early fall (NOW), it is filled with both Omega-3 and Omega-6 Fatty Acids, has 31 calories per cup, 7g of carbohydrates and is loaded with macro and micro nutrients.
Spaghetti Squash is simple to prepare, you can bake it, steam it or even boil this yellow beauty, today we bake it.
After cleaning the squash carefully cut it in half long ways and remove the seeds, as your oven is preheating to 375 degrees line sheet pan with parchment paper(makes for easy clean-up) lightly season the flesh of each half with Sea Salt and Fresh cracked Pepper, note I say lightly, now drizzle a small amount of Olive Oil, (1/2 tsp) on the flesh of each half, place each half flesh side down on the baking sheet and into the preheated oven it goes. Cook for approx 30-45mins or until tender to touch. Remove squash from oven and allow to cool slightly which makes for easier handling. Now it is time to remove the spaghetti like flesh, simply scape it out and discard the skin. What you now have is the basis for the next recipe that I will be back shortly to share, "Spaghetti Squash Con Fungi" or "Spaghetti Squash with Mushrooms".
Until then !!
Hi Chef Bataille. I was wondering if you could share with us how to select a spaghetti squash. What features do we look for when choosing one that will let us know it's a good one?
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