Spaghetti squash

Spaghetti squash

SKU# FINSQSPAG

Availability: In stock

£2.45

If you’re looking for a healthy alternative to pasta, put your spiralizer aside and behold the bizarre (but tasty) spaghetti squash. True to its name, the flesh of this curious variety falls away into spaghetti-like strands as it cooks. The tender, mild-flavoured noodles are low calorie, and packed with goodness, including lots of fibre, folic acid, potassium, vitamin A and beta carotene. It’s no good for recipes that call for chunks of squash, but is excellent when treated like pasta and topped with sauce, or served cold and dressed as a salad.

Quick Overview

If you’re looking for a healthy alternative to pasta, put your spiralizer aside and behold the bizarre (but tasty) spaghetti squash. True to its name, the flesh of this curious variety falls away into spaghetti-like strands as it cooks. The tender, mild-flavoured noodles are low calorie, and packed with goodness, including lots of fibre, folic acid, potassium, vitamin A and beta carotene. It’s no good for recipes that call for chunks of squash, but is excellent when treated like pasta and topped with sauce, or served cold and dressed as a salad.

Cooking

To make squash spaghetti, preheat your oven to 200°C/Gas 6. Cut the squash in half lengthways and place cut-side up on a baking tray. Never put a squash in the oven whole – it may explode! Drizzle with oil, add a scrunch of salt and pepper, then bake the squash for about 1 hour, depending on size, until the flesh is completely tender. Let it cool, then arm yourselves with forks and scrape out all the spaghetti-like strands.

The seeds can be roasted for an excellent healthy snack, or to add a rich crunch to salads. Separate the seeds from the pulp and toss them with a little oil and salt or soy sauce. You can add flavours to the oil, such as spices, honey or dried herbs. Spread over a baking sheet and roast at 160°C/Gas 3 for 10-15 minutes, until crisp and lightly golden. Once cool, the roasted seeds will keep in an airtight container for a week or so.

Storage

Squash like to be kept dry and warm, at room temperature. They should be happy on a kitchen shelf or windowsill for up to a few months – and they make a colourful autumnal display until you’re ready to cook them. Once you’ve cut your squash, keep the remainder in the fridge and use within a week.

Country of origin

Grown in the United Kingdom.