Name: Spaghetti squash (Cucurbita pepo) — an oval, pale yellow winter squash whose cooked flesh separates into long, pasta-like strands, with a mild, slightly sweet, nutty flavour.
Description
Spaghetti squash is a variety of Cucurbita pepo that originated in the Americas, and was introduced to Japan and then to the United States in the 20th century, and became popular in the 1970s. It was commonly grown in Chinese gardens, and was brought to the West from there.
When baked or boiled, the flesh pulls apart with a fork into long, golden, noodle-like strands, with a crisp-tender texture. This has made it popular as a low-carbohydrate and gluten-free alternative to pasta, though it tastes much milder and more watery than wheat pasta.
Main nutrition value
Spaghetti squash is low in calories and carbohydrate compared with pasta, and provides vitamin C, vitamin B6, manganese and fibre.
How best to be consumed
Spaghetti squash is baked or steamed, then forked into strands.
- Halve lengthwise, scoop out the seeds, and roast cut side down for 30 to 45 minutes until tender.
- Scrape the flesh with a fork to separate it into spaghetti-like strands.
- Toss with tomato sauce, pesto, garlic and olive oil, or meatballs and cheese.
- Drain well, since the strands hold a lot of water.
- Store whole in a cool, dry place for a few months.
Overconsumption could cause…
Spaghetti squash is safe and healthy in food amounts.
- Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
- Watery, bland results if overcooked or poorly drained.
- Added cheese, cream and fatty sauces that can offset its low-calorie benefit.
- Bitter squash, which should be discarded.
Wikipedia — Spaghetti squash, used for origin, naming and history: https://en.wikipedia.org/wiki/Spaghetti_squash
Comments
No comments yet.
Log in to leave a comment.