The Citizen (Gauteng) - - CITY -

Spaghetti squash may only re­cently have come to our at­ten­tion be­cause of the low-carb revo­lu­tion, but it is an heir­loom veg­etable from China that is now avail­able from RAW seeds.

The green squash turns golden yel­low when ripe (about 110 days from plant­ing) and its flesh con­sists of long, translu­cent strings that re­sem­ble pasta. It is eas­ier to ex­tract the flesh from cooked squash as the skins are hard. Bake (40 min­utes) or boil (about 20 min­utes), then cut open re­move the seeds and shred out the flesh with a fork. It has a mild squash flavour and a slight crunch.

A help­ing of spaghetti squash has about 40 calo­ries com­pared to the 220 calo­ries of an equiv­a­lent por­tion of pasta. Spaghetti squash has spread­ing growth that needs a lot of room if grown along the ground, but it can equally be grown up­wards as it has self-cling­ing ten­drils, mak­ing it suit­able for small gar­dens. Like other squash it needs sun, fer­tile soil and reg­u­lar wa­ter­ing.

For more in­for­ma­tion visit Seed is avail­able from gar­den cen­tres and hard­ware stores.

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