Coming from the large Cucurbitaceae family, spaghetti squash surprises us with its texture and delights us with its very sweet taste. Follow our advice to choose it well, store it and cook it.
Its somewhat catchy name promises great success in the kitchen! playful, Ftrafog Vegetables should tempt the most carefree!
History and Characteristics of Spaghetti Squash
derived fromSouth America And probably from Peru, squashes have existed since 1000 years before our era and come in multiple varieties. We owe their arrival in Europe to the great explorers who brought it back in their luggage.
Also called “vegetable spaghetti,” spaghetti squash belongs to the genus Chukurbita Pepo And one of a kind! Oblong in shape, it can be recognized by its imposing size (it can weigh 2 to 4 kg), its Pale yellow color and smooth, thick skin… but especially to him String meat. Once cooked it looks like spaghetti, hence the name!
When to eat spaghetti squash?
It appears on the shelves from the end of September; I’mPetni Remains of the high season, before the frosts.
Spaghetti Squash Calories and Nutritional Information
Low in calories (only 30 kcal per 100 grams), spaghetti squash is packed with nutrients. It has a wide range Vitamins (A, B, C, D and K) as well as mineral and trace element content Potassium, magnesium, iron or iodine.
This nutrition gives it excellent Antioxidant capacitys, which protects cells from premature aging, fights cardiovascular disease and strengthens the immune system. Especially its carotenoids (which give it its beautiful yellow color) protect skin health and protect against infection. rich fibersSpaghetti squash stimulates transit and brings a powerful force of satiety.
|Nutritional value of Spaghetti Squash per 100g|
A Ftrafog Must be quality Very heavy in hand. To know if it’s still good, check that the stem is firm and woody, that there are no rings around the stem, and that the squash is free of blemishes. These are signs of freshness!
Like pumpkin or butternut, spaghetti squash keeps perfectly A few weeks at room temperature, shelter from cold and moisture. The kitchen is ideal! Once the squash is sliced, you can wrap it in cling film and store it in the vegetable drawer of the refrigerator for a few days. You can cut it into slices and put them in a freezer bag: they’ll keep at least 6 months in the fridge (Besides, we may fear loss of taste). Another option is to freeze already cooked squash (in soup, mashed), individual or family portions.
Start by brushing Ftrafog under cold water. Easy then remains Immerse in a pan of salted water and cook for twenty minutes. If the squash is not too big, you can steam it in a pressure cooker or steamer. Once opened in two, Collect the filaments with a fork and arrange like pasta. Because thanks to the very specific structure of its flesh, spaghetti squash lends itself to the same preparation as pasta: you can make it this way Bolognese sauce, carbonara style Or simply seasoned with butter, pesto or olive oil. This is a rather light and gluten-free dish! You can use 2 spaghetti shells as a presentation dish!
Another option, once the squash is cooked, mix the meat with a little curry, chicken stock and a dash of cream. the velvet comforting
The baking Also gives very good results. Place the squash on a cutting board, then, using a large kitchen knife, cut it in half. Place it on a baking sheet or non-stick baking sheet. Season with salt, pepper and herbs of your choice and cook in a moderate oven (180°C) for about twenty minutes. At the end of cooking, you can add cheese slices and drizzle with olive oil or walnuts. Easy and delicious!
Don’t hesitate to cook au gratin, beef, or potato and bacon bits, all covered with grated parmesan.