Just when our zucchini pasta recipe was getting old, my little sister introduced me to the wonders of spaghetti squash, a light-yellow winter squash that when cooked, separates into strands similar to cooked spaghetti. It’s a great alternative to pasta, it’s low carb, light and perfect to cook in advance for the rest of the week!
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This low-maintenance vegetable can be harvested year-round and a single squash can average 4 to 8 pounds each, with only 31 calories per cup. It’s high in fiber and has lots of essential minerals and vitamins, including vitamin A, B, C and calcium.
It's super simple to cook too. Just cut in half, remove the seeds, add a sprinkle of salt and olive oil and bake at 350 degrees for about 35 to 40 minutes, or until soft. Remove the insides with a fork and separate the strands.
For added taste and to get a softer texture, you can also sauté the squash after baking with a few drops of olive oil, another sprinkle of salt and your favorite spices, like oregano, basil or garlic powder. Serve it with marinara, pesto or any sauce you would normally use on pasta and save any extras in the fridge for up to a week. (Change the sauce every time to have a brand new dish.)
The following recipe is one of our summer favorites. Hope you love it as much as we do. Till next week!
Spaghetti squash eggless carbonara
½ spaghetti squash, baked and ready to go (about 2 pounds)
1 tablespoon of butter or olive oil
1 onion, diced
300 ml cream
4 cloves of garlic, chopped
1 ½ cups of sliced mushrooms
1 cup of frozen peas
A lick of white wine
Salt and pepper to taste
Parmesan cheese to taste
Fresh basil (optional)
Sauté the onions and the garlic in the butter until golden. Add the mushrooms and cook for about 3 minutes. Add the wine and the cream. Let it reduce until creamy and add the peas. Season the sauce with salt and pepper. Then, add the squash and let it cook for another 3 minutes. Sprinkle with parmesan and chopped basil. Voila!
Note: This English post was written to give our English-speaking social media followers a taste of what Verdelicias stories are all about. Hope you enjoy it! Thank you for following!
Other Posts in English
It's super simple to cook too. Just cut in half, remove the seeds, add a sprinkle of salt and olive oil and bake at 350 degrees for about 35 to 40 minutes, or until soft. Remove the insides with a fork and separate the strands.
For added taste and to get a softer texture, you can also sauté the squash after baking with a few drops of olive oil, another sprinkle of salt and your favorite spices, like oregano, basil or garlic powder. Serve it with marinara, pesto or any sauce you would normally use on pasta and save any extras in the fridge for up to a week. (Change the sauce every time to have a brand new dish.)
The following recipe is one of our summer favorites. Hope you love it as much as we do. Till next week!
Spaghetti squash eggless carbonara ½ spaghetti squash, baked and ready to go (about 2 pounds)
1 tablespoon of butter or olive oil
1 onion, diced
300 ml cream
4 cloves of garlic, chopped
1 ½ cups of sliced mushrooms
1 cup of frozen peas
A lick of white wine
Salt and pepper to taste
Parmesan cheese to taste
Fresh basil (optional)
Sauté the onions and the garlic in the butter until golden. Add the mushrooms and cook for about 3 minutes. Add the wine and the cream. Let it reduce until creamy and add the peas. Season the sauce with salt and pepper. Then, add the squash and let it cook for another 3 minutes. Sprinkle with parmesan and chopped basil. Voila!
Note: This English post was written to give our English-speaking social media followers a taste of what Verdelicias stories are all about. Hope you enjoy it! Thank you for following!
Other Posts in English
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- A taste of Venezuela in Memphis (Super old, but hey... It's in English! Haha.)
Siempre lo he querido hacer y no sabía como. Gracias por compartirlo.
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