Paula Hughes is the founder
and main editor of Chew the World. The following is an
excerpt from one of her articles and is reprinted here with her permission.
Find the full article and assorted spaghetti squash recipes here.
The
Definite Guide To Perfect Spaghetti Squash
Have you
noticed that switching conventional foods with healthy replacements is back on
the radar these days? It’s always good to revamp your recipes and use new and
exciting ingredients to improve them. In the spirit of the holidays and the
healthy replacement trend, I’m covering an interesting topic for you today –
the spaghetti squash.
Whether
you’re a fan of the delightful squash (yeah, I’ve said it), or you’re a
complete stranger to the concept, I think I can provoke some interest in you.
At
first, there were spaghetti - long, silky-smooth, tasty, and enchanting. We all
got hooked and enjoyed them in dozens of ways. This excellent pasta was (and
still is) among the top three meals for everyone in the world; it was really
that good.
Then,
the public got aware about the harmful effects of consuming (too much)
spaghetti and classified it as a “bad” food. Then the revolution slowly
started; it turned out there are ways to replace the spaghetti with healthy
vegetables, and spaghetti squash is one of the best to replicate that taste and
structure.
Today we’re going all in on spaghetti squash; I’ll teach you
everything you could ever want to know about this healthy replacement and more.
Get ready, you might even ditch regular spaghetti for good.
Does Spaghetti
Squash Really Taste Like Spaghetti?
The guy
(or woman) who found out that the inside “meat” of the squash forms into
threads that look like spaghetti when processed by heat really had an epiphany
- the squash spaghetti strands really resemble the popular pasta in looks. But
what about the taste?
The
regular spaghetti is familiar to everyone; the standard pasta taste that comes
from starch and provides the soft sensation (or mild stiff one if cooked al
dente) we’re all used to. Depending on the way you make it, spaghetti (or any
type of pasta) can taste sour, sweet, and salty.
There
are dozens of recipes online claiming that you’ll have the perfect resemblance
to the regular pasta if you cook it their way. The real truth is that no matter
you how you cook it, spaghetti squash won’t taste as regular spaghetti.
It will
be definitely close, by means of structure and looks, but the taste is different. Squash threads
roll around the fork greatly and mix with the sauces superb, but their flavor
is too mild compared to regular spaghetti. Therefore, it requires more spices
than regular spaghetti to get the taste similarity.
It
tastes the best with heavy creams or used in stews and curry, because its taste
won’t alter the meal’s overall taste, but will impact the structure and
nutritional values significantly. Still tasty and healthier than regular ones.
Amazing.
Ways to Cook Spaghetti Squash
There
are a few different methods for preparing spaghetti squash; microwaving it,
roasting it in the oven, and cooking it in a slow cooker. Each of these ways
requires different tools, takes different amounts of time to prepare, and
produces different results. Every way has its pros and cons, and it is up to
you to choose which one suits you the best. Find detailed instructions for each
method here. http://chewtheworld.com/how-to-make-spaghetti-squash
Correcting Common Problems
To go
further into making spaghetti squash, I’ve looked for some common problems you
guys might have during the preparation of this meal. There seem to be several
issues that bother an average person trying to cook spaghetti squash, and I’ve
summarized them in the five most common ones, and here’re their best solutions:
1. Spaghetti squash did not come out soft, but overly
crunchy.
First of
all, spaghetti squash is meant to be slightly crispy but not as much to be
described as hard or crude. The common culprit is trying to cook spaghetti
squash as a whole. They are too thick, and you basically have them raw in the
middle (that’s where the crudeness comes from).
The trick
is to cut them in half across the length thus letting the heat go in deeper.
There is a way to cook them whole either in an oven or in a microwave.
The difference being that when cooking in the oven you don’t
poke holes whereas microwaving requires holes so that the steam can get out.
However, no matter the technique, spaghetti squash will come out thicker and
harder if you cook them whole.
2. Undercooked spaghetti
If you
have already cooked, shredded and prepared your favorite spaghetti squash but
it still feels undercooked there are certain things you can do to fix this.
The
simplest way to give them a bit more cooking is to microwave them for a minute,
give it a bit of a stir, and try them again. Repeat the process if needed.
Another way is to steam your spaghetti squash. Use paper towels
to cover the plate completely and set your microwave to a higher setting (not
the highest) for approximately two minutes. Check if it has become soft and
repeat the process if it feels necessary.
3. Spaghetti squash turned up to be mushy
You will
notice this problem after you’ve done cooking spaghetti squash and you try to
shred it. You won’t be getting the stripes that earned this vegetable the
nickname spaghetti, but instead you’ll have a mushy mess that will simply spoil
the dish.
The most probable reason is that when you were cooking spaghetti
squash (in a pan, dipped in a bit of water), you had the flesh side facing
downwards. This caused the meat to overcook, and you’ve got yourself a mushy
mess. Remember, flesh side up and you shouldn’t be having this problem.
4. How can I make a spaghetti squash easier to cut?
Spaghetti
squash can be tough to cut especially if your knives are not perfect (mainly if
you want to cut them lengthwise while it is still raw). Toughness indicates the
level of ripeness with tougher ones being a bit green. However, spaghetti
squash can be difficult to cut even if it is a perfect specimen.
To make the cutting easier, poke a fork through the skin of the
spaghetti squash and microwave it for 5 minutes. It should soften it up so you
can easily cut it, just be careful as it can be really hot. You can then
proceed to cook it any way you wanted in the first place.
5. Is it okay to reheat spaghetti squash?
Spaghetti
squash is perfectly safe to reheat, and in most recipes, the meal does not lose
any of its taste or nutrient value.
The
safest way is to use a microwave on medium setting. Do not use
higher settings as it might start cooking it again and making your spaghetti
squash mushy and too soft.
Two minutes should be enough on medium settings, but you will,
of course, check for yourself. The goal is not to cook it again, but to bring
it back to serving temperature so keep that in mind regarding how hot it needs
to be.
1 comment:
My grandmother used to make this dish -- delicious!
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