Vegetables Manchuria is healthy

Spaghetti squash: pasta enjoyment with few calories

Pasta lovers get their money's worth with the spaghetti squash - even if they are on a "low carb" diet.

The spaghetti squash was discovered in 1930 by the Japanese seed dealer Takeo Sakata. He watched the people in the Chinese province of Manchuria prepare it and was thrilled. That's why he added this plant to his seed catalog. Unfortunately, he was pretty much alone with his enthusiasm and therefore deleted the pumpkin from his range again.

He did not try again until the mid-sixties - and lo and behold, with the slogan "Enjoy spaghetti without starch" the pumpkin became increasingly popular. So it slowly came to Europe and the USA, where health-conscious people increasingly resorted to spaghetti squash.

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Prepare the spaghetti squash in the oven, microwave, etc.

The special thing about this type of pumpkin is, on the one hand, that it disintegrates into spaghetti when it is cooked. On the other hand, the taste is unobtrusive, so that the pumpkin noodles can be refined and served with all kinds of sauces, toppings and ingredients - just like real pasta.

If you buy a spaghetti squash, it should be fully ripened. You can tell by the hollow sound when you knock on the undamaged shell. Now you can cook the fruit in different ways - depending on the kitchen equipment, time and taste:

  • In the oven: Halve the pumpkin, remove the core, place on the tray with the cut surface facing up and bake at 200 degrees for around 20 minutes.

  • In the microwave: Halve the pumpkin, remove the core, place in with the cut surfaces facing up and cover, cook on the highest level for about eight minutes (depending on size).

  • In the steamer: Halve the pumpkin, remove the core, place with the cut surface facing up in a perforated container and steam at 100 degrees for about 20 minutes.

  • In the cooking pot: It is important that a large pot is used here that the pumpkin is completely covered with water and can also turn. Before you put the pumpkin in the water, prick the shell all around with a kebab skewer. The cooking process takes at least 40 minutes, or an hour depending on the size. The pumpkin is done when you can easily press in the skin. Then halve the fruit and remove the core.

Vegan, hearty, low carb: recipe variations with spaghetti squash

Once the pumpkin is cooked - regardless of the way - the individual taste comes into play. Here everyone can add ingredients as they like to perfect the pumpkin. The inherent taste is slightly nutty, but not too present - there are no limits to the possible combinations. Before doing this, all you have to do is remove the pulp from the edge with a fork and pluck the fibers apart with a second fork.

As soon as the pumpkin has turned into a serving of spaghetti, the basic recipe is very simple: either fold in olive oil or butter, add a little salt and pepper and sprinkle with parmesan. If you like it more hearty, you can fill the pumpkin with bacon cubes, sour cream and leek and bake it again briefly in the oven with cheese. Of course, all sauces that you like with pasta can also be combined with the pumpkin spaghetti.

Vegetarians and vegans also get their money's worth with the spaghetti squash; The pasta substitute tastes excellent with herbs, vegetables, garlic and oil. The pumpkin spaghetti can be served directly in the bowl (ideal for those who don't like washing up) or scraped out and arranged on plates.

Low carb pasta with spaghetti squash

So-called low-carb diets are very popular with athletes and figure-conscious people. The zucchini spaghetti, also called zoodles, are already well known in this context. Pumpkin spaghetti offers a welcome change and has a dehydrating effect due to its high water and mineral content. The vitamin content, on the other hand, is rather modest, which is why you should add salad or vegetables for a balanced diet.

Nutritional values: Spaghetti squash ideal for a gluten-free diet

Anyone suffering from gluten intolerance (celiac disease) has to cut back a lot: Conventional bread and pastries, but also pasta, are eliminated from the menu. The pumpkin spaghetti is a good alternative here. The vegetables do not naturally contain gluten and the fine strips, reminiscent of spaghetti, are a great substitute for pasta with pesto, all kinds of sauce or just with olive oil.

The spaghetti squash has just 31 kilocalories per 100 grams and consists of over 90 percent water. To do this, it supplies the body with valuable calcium, magnesium and carotenoids. The spaghetti squash also contains numerous essential amino acids, including, for example, histidine, isoleucine, leucine and lysine.

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Tips for storing spaghetti squash

If the spaghetti squash has not yet been cut and the skin is intact, it can be stored for several weeks. Depending on the variety, the pumpkins can be kept between two months and six months. Half a spaghetti squash can be stored in the refrigerator for up to a week.

Pull spaghetti squash from seeds and grow

There are now various breeds of spaghetti squash to choose from. If you search for seeds of the various species on the Internet or in nurseries, you will quickly find what you are looking for. What they all have in common is the fibrous pulp that gives the species its name. You can choose when the pumpkins should ripen, how big the fruits will be and which flavor is preferred.

The classic among the spaghetti pumpkins is traded under the name Stripetti F1. In addition to this, there are also Goldetti F1, Orangetti F1, Tivoli F1, Vegetable Spaghetti and Heaven F1. If you trust experienced hobby gardeners, growing pumpkins is not too difficult. Smaller varieties like Small Wonder in particular are also suitable for modest gardens, because they grow less than others and produce more delicate fruits, which is ideal for small households.

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