Spaghetti Squash — The New (Healthier) ‘Pasta’?
You have to try spaghetti squash at least once, just because it’s so cool! Raw, it looks like any squash. Cooked right, it really does fall into strands that imitate its pasta-noodle namesake.
But is it really the same thing, something you’ll be able to effortlessly swap out for actual pasta with nobody noticing? No. Not by a long shot. But it is a neat treat all on its own, and if you avoid falling into the “just pretend it’s pasta” trap many tumbled into in the ’70s, you’ll find yourself with a very cool side dish or vegetarian entree, one that’s much healthier — lower in carbs and fat, and packed with fiber and vitamins — than you-know-what.
If you’re entirely new to the idea of spaghetti squash, here’s a helpful video to show you exactly how it’s supposed to look when you fork it into ribbony submission. But that’s just one method; you can microwave, steam, bake, roast, or even boil your squash, depending on your patience and flavor requirements. Frankly, we like the flavor that comes with roasting, and knowing how good squash is for us, we don’t feel a bit bad about topping it with a bit of olive oil.
So we’ve got a few traditional Italian imitation dishes, tailored to their new ingredient, and they are fab. But don’t stop there. Once you get the hang of it, you can take this super side to China, India, and even to Rosh Hashonah dinner. Seriously!
Still want “real” pasta? Make these great healthy pasta recipes!