Spaghetti squash is a healthy vegetable, with a high beta-carotene and anti-oxidants. A 4 ounces invalidity only 37 calories, so it is aware of an ideal vegetable for weight. Spaghetti squash is low in fat and is a good source of niacin, vitamin B6, pantothenic acid, potassium and manganese. It is also a good source of fiber and vitamin C.
Spaghetti squash has a mild sweet flavor and can be served in place of pasta in most dishes. It is available year-round, but at the peakin autumn and winter.
2 to 3 pound spaghetti squash
Wash the squash and pat dry. Pierce in several places with a fork. Place on the rack and a microwave to cook high for 6 to 7 minutes per pound, turning once. Comes at the end of the microwave oven, the squash should be soft in places, if not, cook for a few minutes. Let stand for 10 minutes. The pumpkins will continue to cook as it stands.
To serve, cut in half lengthwise, remove the squash and seeds with aSpoon. Remove the strands of squash by stripping with a fork, separating the strands like spaghetti into pieces by pulling the length of the squash fork.
Serve in one of the following options:
Toss with butter and Parmesan cheese, salt and pepper to taste. Optional: Add 1 tablespoon chopped fresh parsley, 1 / 2 teaspoon dried basil and a pinch of dried sage. Garnish with sprig of fresh basil.Top with Spaghetti Primavera sauce.Squash: Toss with butter and a mixture ofcooked vegetables such as: mushrooms, cauliflower, zucchini, carrots, asparagus tips and peas. Add minced ham and Parmesan cheese, freshly grated 1 onion cheese.Saute, 1 clove of garlic in 2 tablespoons oil, until onion is soft. Add 2 chopped tomatoes and sauté, until tomatoes are heated. Add this to squash. Toss with 3 / 4 cup feta cheese and 2 tablespoons chopped fresh basil. Garnish with sliced black olives.
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