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Eating seasonally as you may know, is one of my favourite topics, so you can only imagine my excitement on discovering Spaghetti Squash in my local Coles supermarket.
Grown by our friends, the Eatts family at Morning Glory Farms in the Southern Forest Region I knew it would taste super-fresh and contain loads of nutrients (low food miles too!).
As these are only available for a few months of the year, I grabbed it quick-smart as there were only 3 left on the shelf. It’s the most magical vegetable as once cooked, it produces delicious noodle-like strands of sweet yellow flesh, sort of a cross between a pumpkin and zucchini with a mild flavour that combines well with many ingredients.
Last year Bevan Eatts approached us asking if we could develop recipes and film tutorial cooking videos to teach people how to cook this large squash variety because as well as retailing locally, Bevan is exporting to Asia.
Each squash has a QR Code printed on the label that when scanned into a smart phone shows information on the farm and a recipe video filmed by our very own cameraman and cooked by ‘yours truly’ on The Cooks Collective! With an interest in where fresh produce is imported from and with Australia having such a good reputation overseas, this is a smart move to value-add with education and we are proud to be associated with forward thinking, local fresh food producers such as Bevan.
Below is one video from the series so you can see how easy it is to cook, or you can continue through the recipe and make Cheesy Bacon Spaghetti Squash. This is exactly how I prepared the squash for dinner last Tuesday evening at home!
Since completing these videos I’ve discovered more about preparing and cooking this vegetable. Cut in half from root to tip, it provides a natural serving bowl, but if cut around the middle, the strands are longer as they run horizontally inside the shell.
Another tip is to cut the squash into 2cm thick rounds, discard central seeds, place rings on large baking tray and drizzle with a little olive oil, season with a few salt flakes and bake in a moderate oven for around 30 minutes, until tender. This results in drier, longer noodle-like strands than if cooking in the traditional baking method as shown on our video.
This squash is rich in antioxidants, Vitamin C and Beta-Carotene and useful minerals that our bodies need but cannot produce so have to ingest. Low calorie but high fibre, it assists in keeping your gut healthy and is a useful inclusion on a weight-loss diet. Or simply just eat it because it’s yum.
If you are trying to eat more plant-based meals, cut down on simple carb consumption or just love your veggies, this is one I heartily recommend.
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