Quick, easy and healthy — these three things seem to be the going trend in the kitchen lately.
Now, I’m all about trends. I try to keep up with what’s new and different when it comes to cooking, but there’s one out there I just can’t get behind. I’m not sure if you’ve noticed, but I have repeatedly seen this contraption that, if I’m not mistaken, has been around for decades and can turn your zucchini into noodles. I think it’s trying to make a comeback.
Unfortunately, this is one trend I’m not trying to follow. Something just doesn’t seem quite right about zucchini pasta, especially if there is already a squash out there that is indeed intended to be ‘noodle’ like: spaghetti squash.
Spaghetti squash is a big yellow squash that when cooked becomes stringy like spaghetti. You can find it in any produce aisle. It can produce enough “noodles” for a family of four, with half the work it takes to turn your zucchinis into noodles. So leave the zucchini where you found it and pick up one of these!
Being creative is key to keeping not only your own tastebuds happy but also the tastebuds of your fellow eaters. So don’t be afraid to get creative with this noodle-filled squash. It can be treated just as if it were spaghetti. Top with your favorite tomato sauce or drizzle with some pesto. Perfect for a main course meal or to serve up alongside a beautifully grilled steak. Either way you serve it, it’s still going to resemble spaghetti.
Did I forget to mention how easy it is to cook one of these? Let me just start by saying I am not a huge fan of the microwave (who really knows what this machine is doing to my food?) but this is one of those times that I put aside my trepidation and just use the microwave. On the bright side, it does cut the cooking time down to about a quarter of what it would take to cook in the oven. Maybe the microwave is magical and pretty soon we will all have magical powers.
Spaghetti Squash with Tomato & Basil
Serves 4
Ingredients:
- 1 large spaghetti squash
- 1 large ripe tomato, small diced
- 1 handful fresh basil leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 cup freshly grated parmigiano reggiano
- 1 cup water or vegetable stock
- Salt & pepper to taste
- To prep the squash for cooking, cut in half long ways, carefully, using a long knife. Scoop out the seeds from the inside of each half, discard the seeds.
- In a glass baking dish place each half inside facing down and add the cup of water or stock. If using the oven bake in a preheated 400 degree oven for approximately 40-50 minutes or until the inside flesh is very tender. If using a microwave, a smaller dish might be necessary, therefore cooking one half at a time. Using the same method, flesh side down and the water or stock in the dish cook for approximately 12-14 minutes or until the inside flesh is very tender.
- Remove the squash from the oven and allow to cool until it can be handled. Using a fork scrape the flesh of the squash into a large bowl.
- Add the diced tomato, basil, olive oil, salt and pepper to taste. Toss well. Top with the grated parmigiano reggiano, more basil for garnish and serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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