In recent, people have become more creative in their eating and coming up with recipes that seem unheard of. While many of these taste good, most are pleased to know that a lot of modern recipes are made with health in mind. This includes making more vegetable entrees that are not deep fried or swimming in a heavy cream sauce. Spaghetti squash recipes are near the top of the list due to the ease of preparation.
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 this type of squash has been roasted, the flesh may be separated with a fork and topped with a sauce or flavored olive oil. Other squash types may be sliced and roasted, or eaten raw but can be paired with a number of sauces. Anyone who is undecided may want to choose according to the other recipe ingredients.
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.
This fruit comes in many varieties and is packed with nutrition. Some of the softer versions, like acorn and butternut, can be cooked into a very soft consistency and added to a sauce for additional fiber. If unfamiliar with the natural taste, then going online can give ideas about the best spices to use for every variety.
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 this type of squash has been roasted, the flesh may be separated with a fork and topped with a sauce or flavored olive oil. Other squash types may be sliced and roasted, or eaten raw but can be paired with a number of sauces. Anyone who is undecided may want to choose according to the other recipe ingredients.
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.
This fruit comes in many varieties and is packed with nutrition. Some of the softer versions, like acorn and butternut, can be cooked into a very soft consistency and added to a sauce for additional fiber. If unfamiliar with the natural taste, then going online can give ideas about the best spices to use for every variety.
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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