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Originally published in the Journal de Montréal on November 3, 2007.
This week, I’d like to recommend a « spaghetti squash» dish, which is very popular among those who follow a low-carb diet, as it can replace normal spaghetti and be topped with many pasta sauces.
This member of the Cucurbitaceae family derives its name from the fact that, when cooked, its flesh falls away in strands. The squash is roundish oval in shape and its colour ranges from ivory to yellow.
It tastes similar to summer squash. When buying spaghetti squash, look for hard, intact exteriors, with no bruises or green colour, as these are both signs of immaturity.
It tastes equally delicious raw, grated with a vinaigrette dressing.
Try our recipe for Spaghetti Squash with Tomato Sauce