![]() If you can it means that the squash is still too young to eat. The texture of the skin should be hard enough that you can’t push your fingernail through it.If it’s yellow-orange, it won’t keep for very long. Spaghetti squash is a great source of vitamin c and manganese (and other vitamins and minerals), is high in fiber, and low in calories, which makes it an excellent choice for a nutritious meal. An average spaghetti squash measures between 8-14 inches in length and weighs 2-3 pounds. The squash flesh is crunchy and stringy which is why it’s a popular choice to use as a substitute for pasta or Asian noodle based dishes. It’s delicate in flavor – a little sweet though much milder than butternut squash and acorn squash – and watery. Spaghetti squash is a winter vegetable that’s oval and yellow, with a hard skin and soft flesh that resembles spaghetti strands when scraped once it’s cooked. It can be served as a main or a side dish. The spaghetti squash is cheesy and earthy, almost like a creamy mushroom risotto, and pairs beautifully with chicken, turkey, or any of protein of your choice. It’s always a good feeling when one of my recipes is loved by so many people – especially when the level of love for the dish is mutual □ Since its publication it’s been shared over 400,000 times and has been featured on big sites like Bon Appetit, Buzzfeed, Lauren Conrad, Prevention, Self, Huffpost Taste, and Today. When I created this spaghetti squash recipe, I didn’t expect it to become one of the most popular recipes on my blog. This comforting roasted spaghetti squash with mushrooms, garlic, and parmesan, is a quick and easy low carb meal to serve on a busy weeknight, or as part of a festive celebration dinner.
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