Hello, dear cooking friends! Today we have a pleasant surprise for you and it’s called spaghetti squash? Have you never heard of it? That is not surprising, because this type of pumpkin is not particularly popular in Germany. Nevertheless, in autumn you can see spaghetti squash more and more often at the vegetable stand in the large supermarkets. They are characterized by their oval, somewhat elongated shape and have a rich yellow shell. These strange pumpkins weigh about 1.5 to 2 kg. Outwardly, you can confuse this vegetable with honeydew melon. But actually the surprise is hidden inside. Wait a minute, we’ll talk about that in a moment.
Where does the spaghetti squash come from?
The spaghetti squash has grown in popularity in recent years, mainly because of its healthy ingredients and the delicious taste after preparation. Logically, one wonders where this type of vegetable comes from. Do you actually know that there are around 800 different types of pumpkin worldwide and the spaghetti pumpkin is just one of them. The name is completely irritating because nobody knows exactly whether this is about Italian spaghetti or pumpkin? In short, both. Because after cooking or baking in the oven, the pulp breaks up into thin strips and looks like spaghetti. The spaghetti squash originally comes from China, where a seed dealer discovered it and bred it for the first time in 1930. In the early 1970s, these autumn vegetables became popular in the United States and have been cooked there since then.
Spaghetti pumpkins have a really good taste and one more important plus point – they can be prepared quickly and in a variety of ways. We’ll show you what you can do with it!
How can you make spaghetti squash?
First of all, we want to say that our goal on our website is not to offer you different recipes. Anyone could find these on other online portals if they so wish. We just want to draw your attention to the versatility of preparing this fruit vegetable. Basically, you first have to divide the pumpkin, remove the seeds and place the two halves on a baking sheet. It is best to bake them in the oven (although you can also use the microwave!) At 180 degrees C for about 30-40 minutes. Then the pulp can be easily loosened and shaped into perfect “spaghetti”.
Now you have to give free rein to your creativity in the kitchen and conjure up great dishes. For example, you can fill the pumpkin halves that have already been baked in the oven with pieces of meat, bacon or other root vegetables and bake them again in the oven. With an egg on top, the spaghetti squash tastes delicious too. A good recipe for stuffed spaghetti squash can be found here.
As mentioned above, the pulp is easy to divide. You can use it to prepare a casserole with or without Parmesan cheese. Seasoned with spices, it also tastes great as an accompaniment to lemon chicken or steak. But there are also good vegetarian recipes with spaghetti squash for those who prefer to eat without meat. You have a wide range of preparation options, all you have to do is choose the right one and roll up your sleeves!
More cooking ideas await you in the following picture gallery! The Trendomat editorial team wishes you bon appétit and stay healthy!
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