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Onward with spaghetti squash.

CHEERFUL YELLOW strands of the curious spaghetti squash, known for its tender-crisp texture, are the base of a low-fat salad and ginger-spiked pancakes.

To start, either bake the squash or cook it in a microwave oven. A medium-size squash yields 5 to 7 cups of strands.

To bake. Pierce shell of 1 medium-size (3- to 4-lb.) spaghetti squash in several places. Set squash on a sheet of foil and bak in a 350[degrees] oven for 45 minutes. Turn it over and bake until shell gives to pressure, 15 to 25 minutes longer. When cool, cut in half horizontally, discard seeds, and scrape out strands of squash with a fork.

To cook in a microwave. Cut 1 medium-size (3- to 4-lb.) spaghetti squash in half horizontally. Place cut sides up in a 9- by 13-inch microwave-safe dish with 1/4 cup water. Cover with plastic wrap and cook in a microwave oven on full power (100 percent) until shell gives to pressure, 15 to 20 minutes; rotate dish after 5 minutes. Let stand 5 minutes; uncover. When cool, discard seeds and scrape out strands of squash with a fork.

To store cooked squash. Cover and chill up to 4 days.

Spaghetti Squash and

Broccoli Salad

1/2 cup walnuts or pecans, coarsely chopped 2 cups broccoli flowerets 4 to 5 cups cooked spaghetti squash (see preceding), at room temperature or chilled 2 tablespoons grated orange peel 1/2 cup seasoned rice vinegar (or 1/2 cup rice vinegar with 1 teaspoon sugar) Butter lettuce leaves, rinsed and crisped Salt

In a 6- to 8-inch frying pan, stir nuts over medium-high heat until lightly toasted, about 7 minutes. Pour from pan and set aside.

In a 1/2- to 2-quart pan, bring 3 cups water to boiling over high heat. Add broccoli and cook, uncovered, until just tender when pierced, about 2 minutes. Drain and immediately immerse broccoli in ice water; when cold, drain thoroughly.

In a bowl, combine broccoli, squash, and orange peel. If made ahead, cover squash mixture and nuts; chill up until next day. Add vinegar to squash and mix well. Arrange lettuce leaves on 6 salad plates. Mound salad on lettuce and sprinkle with nuts. Season to taste with salt. Seves 5 or 6.

Per serving: 129 cal.; 3 g protein; 6.5 g fat (0.6 sat.); 16 g carbo.; 33 mg sodium; 0 mg chol.

Ginger, Green Onion,

and Spaghetti Squash

Pancakes

2 large eggs 3 cups cooked spaghetti squash (see directions preceding) 2 tablespoons grated fresh ginger 1 cup minced green onion (including tops) 2 tablespoons sald oil Soy sauce

In a bowl, beat eggs to blend. Add squash, ginger, and green onion; mix gently.

Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan on medium-high heat. When oil is hot, add squash mixture in 1/4-cup mounds, spacing about 3 inches apart. With the back of a spoon, spread mounds to make cakes that are 3 inches in diameter.

Cook until golden brown on bottoms, 2 to 3 minutes. Carefully turn with a wide spatula and cook other sides until golden brown, about 2 minutes.

Transfer to a platter and keep warm. Repeat to cook remaining squash, adding oil as needed to promote browning. Add soy sauce to taste. Makes 12 pancakes, 3 main-dish or 6 vegetable servings.

Per pancake: 47 cal.; 1.4 g protein; 3.2 g fat (0.6 sat.); 3.2 g carbo.; 17 mg sodium; 35 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1991
Words:583
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