Spaghetti squash has a unique quality when cooked. If you draw the tines of a fork through the flesh, strands that resemble spaghetti appear effortlessly. There’s enough of a similarity to the pasta that spaghetti squash prepared this way is sometimes used as a substitute for noodles in low carb diets. You’ll actually see spaghetti squash “noodles” serving as a bed for marinara sauce or bolognese.
Convincing? Not exactly.
Nevertheless, I thought I’d prepare spaghetti squash without trying to tell myself it’s pasta. It’s easy to appreciate the squash for what it is: a mildly sweet, nutritious (high in beta carotene, Vitamin C, Vitamin A, potassium, omega fatty acids) winter vegetable. Spaghetti squash offers a crunchier texture than traditional roasted or mashed squash dishes. Its flavor is somewhat mild – a cross between butternut squash and zucchini, but can surprisingly hold up to different types of sauces or dressings.
Sure, spaghetti squash offers all the nerve-wracking hassle of cutting into a large oblong squash, but once its halved, roasted and tossed with a quick dressing or sauce, you’ll have an easy and enjoyable cold weather side dish.