Noodling Around with Spaghetti Squash
Taste Fall 2017
In recent years, spiralized squash has found its way onto menus as a more nutritious stand-in for carb-dense pasta. But before zoodles became commonplace, there was spaghetti squash, and it requires no fancy gadgets at all. With a drizzle of olive oil and some time in the oven, spaghetti squash transforms into tender, noodle-like strands.
You’ve probably eaten your fair share of zucchini fritters, but these savory patties made with bacon, cheese and herbs will next-level your breakfast. Top with fried eggs for a beautiful and satisfying one-dish meal.
This take on pad Thai, usually made with rice noodles, brings together traditional flavors with a more nutritious noodle. Add tofu and gently toss together for a healthier, low-carb option that’s still comforting and delicious.
For a delightfully surprising dessert, dig into a slice of this luscious spice cake. Fragrant and moist, the secret to this sweet cake is using five-spice powder. When it cools, a layer of cream cheese frosting adds a nice contrast to its rich flavors.
Roast your squash at the start of the week so it’s ready to go when you’re short on time.
- To roast, preheat oven to 400° F. Cut squash in half lengthwise and remove the seeds.
- Line a baking sheet with parchment paper and place squash, cut side down, on the prepared sheet. Roast until fork tender, 45 to 55 minutes.
- Let cool slightly, then pull flesh from squash using a fork. Squeeze out excess liquid, and store in an airtight container. It will keep for 3 to 5 days in the refrigerator.