Spaghetti Squash: A $5 Vegetarian Meal for Two
Pasta has long been a pantry staple. In minutes flat you can have a steaming bowl of spaghetti with any number of sauces. Spaghetti squash is just as easy, just as versatile and almost as thrifty.
At $1.29 per pound, my 4-pound squash came to just a bit more than $5. Even better, I tossed it with everyday items always found in my kitchen, making for one cheap meal.
The football-sized fruit (or vegetable, according to who you ask) is deceptively easy to cook. Pierce the thick skin several times with a sharp knife, and stick the squash in the microwave for 10 minutes. Let it cool for another 5 minutes, and voila.
Cut the squash in half the long way and scoop out the pulp and seeds.
Now comes the fun part! Scrape the inside of the squash with a fork to create the spaghetti-like strands. My latest squash produced enough “pasta” to nearly fill a large casserole dish.
Treat the strands just as you would any pasta. Experiment with your favorite tomato-based sauce, or toss with whatever’s in your refrigerator or kitchen cupboard. I like it with olive oil, freshly-grated parmesan cheese, and a pinch of salt and pepper.
See spaghetti squash at your grocer? Give it a try. You can store it on your kitchen counter for weeks so you’re prepared when you need a meal in a hurry. Even a frozen pizza is barely easier, rarely cheaper and certainly not as good.
By Diane Erwin on May 26, 2009 | 0
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