The foodie craze has presented many unusual creations that may be created in any kitchen. A lot of these modern recipes are not only easy to make but healthy. People are finding innovative ways to eat vegetables without drowning in oil or a heavy sauce. One example is the many spaghetti squash recipes that can be found online and other media.
Although zucchini may be cut to create something called zoodles, there is an actual spaghetti squash that is available during the winter and spring months. The hard shell and flesh are yellowish and is slightly larger than most on the market. These will normally remain fresh for a few months when stored in cooler temperatures.
Preparation for this winter squash is fairly easy once it has been halved lengthwise. Experts recommend poking a few holes in each half since the outer shell is very hard. Place on shallow baking pan with flesh facing upward and let roast for no more than a half hour. After separating the seeds, the flesh is ready for light seasoning to taste.
Since it can be topped like regular pasta, there are few limitations, including the addition of certain types of seafood. For those who want the full heartiness without the extra fat, turkey or meatless products may be substituted. If one is looking to cut their cooking time in half, they may want to try a natural pasta sauce that comes ready to heat and eat.
Besides the health factor, these recipes are also a filling substitute for pasta. For some, white or wheat flour normally used can make digestion difficult or create a heavy feeling. Additionally, the preparation of the squash is even easier since most people hate to drain pasta or do not have time to make it from scratch.
There are even recipes that can be enjoyed any time of day. Most breakfast recipes use different types of starch as a less starchy substitute for hash brown potatoes or potato pancakes. Whether cooked on a stovetop or baked in a muffin cup, these shredded vegetables make a nice companion for eggs or protein for a balanced breakfast that does not feel too heavy.
When cooked, squash can lend itself to many different textures. Some people may form the flesh into a shape and fry it to make a fun handheld snack. Butternut and pumpkin tend to be soft but can be used to bind other vegetables or made into a sauce. However, these also tend to be sweet in taste, so it is best to use caution before experimenting with a new recipe.
There are many ideas to be found on food blogs, magazine, and on video. These give a lot of information about the squash and the recommended preparation methods. Since spaghetti squash is mostly available in the winter and spring, it may be difficult to find but zucchini and small yellow squash may be cut into noodle shapes easily. While there are some standalone gadgets that do the job quickly, novices may feel better using a hand tool for smaller meals.
Although zucchini may be cut to create something called zoodles, there is an actual spaghetti squash that is available during the winter and spring months. The hard shell and flesh are yellowish and is slightly larger than most on the market. These will normally remain fresh for a few months when stored in cooler temperatures.
Preparation for this winter squash is fairly easy once it has been halved lengthwise. Experts recommend poking a few holes in each half since the outer shell is very hard. Place on shallow baking pan with flesh facing upward and let roast for no more than a half hour. After separating the seeds, the flesh is ready for light seasoning to taste.
Since it can be topped like regular pasta, there are few limitations, including the addition of certain types of seafood. For those who want the full heartiness without the extra fat, turkey or meatless products may be substituted. If one is looking to cut their cooking time in half, they may want to try a natural pasta sauce that comes ready to heat and eat.
Besides the health factor, these recipes are also a filling substitute for pasta. For some, white or wheat flour normally used can make digestion difficult or create a heavy feeling. Additionally, the preparation of the squash is even easier since most people hate to drain pasta or do not have time to make it from scratch.
There are even recipes that can be enjoyed any time of day. Most breakfast recipes use different types of starch as a less starchy substitute for hash brown potatoes or potato pancakes. Whether cooked on a stovetop or baked in a muffin cup, these shredded vegetables make a nice companion for eggs or protein for a balanced breakfast that does not feel too heavy.
When cooked, squash can lend itself to many different textures. Some people may form the flesh into a shape and fry it to make a fun handheld snack. Butternut and pumpkin tend to be soft but can be used to bind other vegetables or made into a sauce. However, these also tend to be sweet in taste, so it is best to use caution before experimenting with a new recipe.
There are many ideas to be found on food blogs, magazine, and on video. These give a lot of information about the squash and the recommended preparation methods. Since spaghetti squash is mostly available in the winter and spring, it may be difficult to find but zucchini and small yellow squash may be cut into noodle shapes easily. While there are some standalone gadgets that do the job quickly, novices may feel better using a hand tool for smaller meals.
About the Author:
You can get fabulous spaghetti squash recipes and more info about an excellent culinary travel food blog at http://www.yummygoodness.com/spaghetti-squash-with-spinach-tomato-sauce right now.
Posts
0 comments:
Post a Comment