The foodie craze has presented many unusual creations that may be created in any kitchen. A lot of these modern recipes are not only easy to make but healthy. People are finding innovative ways to eat vegetables without drowning in oil or a heavy sauce. One example is the many spaghetti squash recipes that can be found online and other media.
Although some think of using ribbon cut zucchini, there is actually a winter squash that has a slightly stringy texture when cooked. The yellow flesh slightly resembles spaghetti but the taste is different. Where zucchini has a slightly sweet taste, some cooks recommend adding a little garlic salt and pepper after roasting in a regular oven.
Once cooked, this lends itself to many different sauces that are normally used to top regular pasta and other Italian dishes. Some recipes call for fresh herbs and a little olive oil. Anyone looking to eat healthier can also make their own tomato based sauce easily or choose an organic pasta sauce at their local grocer.
Other options for a tasty entree include shrimp or scallops with a rosemary butter sauce or black truffles with marinara. Fat content may be reduced by choosing lean beef or turkey products over pork. There are also meatless variations of Italian deli meats and seasoned meatballs, which have the same savory taste. More supermarkets are carrying vegetarian products at a reasonable price.
These recipes are growing in popularity mostly due to the fact that squash is filling and healthy. Many people love to eat pasta but dread the carbohydrates or the effect that gluten has on their digestive system. Then there is the ease factor. By cutting and heating in an oven instead of boiling, this reduces the likelihood of kitchen accidents that come with boiling large pots of water.
Many of the recipes of this type of squash are versatile enough to enjoy round the clock. Instead of potato pancakes, shreds can be formed into patties and lightly cooked on the stovetop until brown. The missing starch makes breakfast a little lighter but full of nutrients. Add an egg and maybe a fruit or grain, and there is a balanced meal that can be eaten on the go.
When cooked, squash can lend itself to many different textures. Some people may form the flesh into a shape and fry it to make a fun handheld snack. Butternut and pumpkin tend to be soft but can be used to bind other vegetables or made into a sauce. However, these also tend to be sweet in taste, so it is best to use caution before experimenting with a new recipe.
There are also wonderful recipes to be found in a number of books and periodicals, along with streaming video cooking sessions. If spaghetti squash is not available due to the season, other types can be cut to resemble long, thin strings. While some zoodle makers have a lot of parts and require electricity, there are a few manual versions that are easy to clean and can be stored anywhere.
Although some think of using ribbon cut zucchini, there is actually a winter squash that has a slightly stringy texture when cooked. The yellow flesh slightly resembles spaghetti but the taste is different. Where zucchini has a slightly sweet taste, some cooks recommend adding a little garlic salt and pepper after roasting in a regular oven.
Once cooked, this lends itself to many different sauces that are normally used to top regular pasta and other Italian dishes. Some recipes call for fresh herbs and a little olive oil. Anyone looking to eat healthier can also make their own tomato based sauce easily or choose an organic pasta sauce at their local grocer.
Other options for a tasty entree include shrimp or scallops with a rosemary butter sauce or black truffles with marinara. Fat content may be reduced by choosing lean beef or turkey products over pork. There are also meatless variations of Italian deli meats and seasoned meatballs, which have the same savory taste. More supermarkets are carrying vegetarian products at a reasonable price.
These recipes are growing in popularity mostly due to the fact that squash is filling and healthy. Many people love to eat pasta but dread the carbohydrates or the effect that gluten has on their digestive system. Then there is the ease factor. By cutting and heating in an oven instead of boiling, this reduces the likelihood of kitchen accidents that come with boiling large pots of water.
Many of the recipes of this type of squash are versatile enough to enjoy round the clock. Instead of potato pancakes, shreds can be formed into patties and lightly cooked on the stovetop until brown. The missing starch makes breakfast a little lighter but full of nutrients. Add an egg and maybe a fruit or grain, and there is a balanced meal that can be eaten on the go.
When cooked, squash can lend itself to many different textures. Some people may form the flesh into a shape and fry it to make a fun handheld snack. Butternut and pumpkin tend to be soft but can be used to bind other vegetables or made into a sauce. However, these also tend to be sweet in taste, so it is best to use caution before experimenting with a new recipe.
There are also wonderful recipes to be found in a number of books and periodicals, along with streaming video cooking sessions. If spaghetti squash is not available due to the season, other types can be cut to resemble long, thin strings. While some zoodle makers have a lot of parts and require electricity, there are a few manual versions that are easy to clean and can be stored anywhere.
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