Spaghetti squash, a perfect substitute for pasta

Nicknamed “vegetable spaghetti”, this cucurbit originating from South America is distinguished by its flesh which, when cooked, gives long, firm filaments similar to the famous Italian pasta. They can take on different colors ranging from yellow to light green, passing through white. And therefore offer a healthy, satiating, gluten-free and low-calorie alternative to the classic versions. This autumn vegetable has the advantage of keeping for several months in a cool, dry place, ideally with its stalk.

Several cooking methods are possible, knowing that it cannot be eaten raw: in water, steam, in the oven and in the microwave. The easiest way is to cook the whole squash for about 20 minutes until the blade of a knife easily pierces the skin. Once cooled and its top cut off, its flesh can be removed with a fork to obtain spaghetti. The latter then benefit from being sautéed in a pan to add all kinds of sauces or toppings. Their rather neutral taste, which goes very well with parmesan, garlic or onion, is conducive to revisiting essential Italian recipes, such as carbonara, bolognese, seafood sauce or pesto. But it is also possible to use the squash in soup, au gratin, pan-fried or stuffed. “In Argentina, where I worked, it is used to stuff empanadas with beef or shrimp, notes William Lamotte, the new chef of the Côté Jardin restaurant at the Lausanne Palace. You can also work it Mexican style with red beans and melted cheese or accompany it with mushrooms, tomatoes, vegetables. Its rough, buttery texture means that you can have a lot of fun in the kitchen.” For T magazine, he proves that these vegetable spaghetti are also delicious in a vegetarian version with herbs, onions and a handful of parmesan.

Check out the recipe: Shelled spaghetti squash by William Lamotte

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