Spaghetti Squash
Welcome to Veggie of the Week
Each week I’m going to share tips and tricks for how I shop for, prepare and enjoy a different veggie.
featured this week:
spaghetti squash!
this easy to prepare yellow cutie is packed with fiber and is the best vehicle for your favorite sauce.
How to store your newly acquired spaghetti squash
If you purchased a spaghetti squash today, it could still be your veggie of the week in 3 weeks. These hard squash last weeks if kept properly in a cool and dark space. I keep hard squash like spaghetti, kabocha and butternut in a dark and cool cabinet.
Avoid storage spots like on top of the fridge or next to the toaster where veg could be exposed to heat!.
A great veg to extend your grocery trip but ensuring there are still veggies on your plate!
Instant Pot Spaghetti Squash
If you’ve got an instant pot, making squash is easy peasy and doesn’t even require risking a trip to the ER. .
Add about 1 c. of water to instant pot and insert trivet.
Pierce the skin of the squash with a fork al over and place whole squash on trivet it in a steamer basket.
Seal the lid and set on Manual High Pressure for 15-17 min. depending on the size of your squash.
Allow for either natural or quick release.
Very carefully remove squash and allow to cool for a 10 minutes before handling.
Cut in half and using a fork, separate the strands from the outer peel.
Now you’re ready for sauce!!
No Instant Pot? Don’t worry check out the video below for oven directions!
Serving up Squash
Our beloved spaghetti squash has a muted flavor which makes it the perfect vehicle for sauce and toppings. .
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That means I can prep a bunch of squash then mix and match some sauces throughout the week so I never get bored of it.
I love to pair it with this Zucchini Bolognese from Nom Nom Paleo’s website.
