You’ll want to pick up the key ingredient the next time you go grocery shopping.
Spaghetti squash hasn’t had an easy ride.
It’s taken a while for the hardy vegetable with the funny name to enter the mainstream culinary world.
Photographer: Will Dickey, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn; EatingWell collage
In the 1960s and ’70s, it was a health-food fad, a friend of hippies and homesteaders.
No wonder aChicago Tribuneheadline once lamented, “Pity the Misunderstood Spaghetti Squash”!
I was first introduced to spaghetti squash through my farm-box subscription.
Frankly, there are few thingscovered in Parmesanthat I don’t love, so my expectations were already high.
How could such a simple recipe be so delicious?
This veggie had it all.
It was tasty, affordable and versatile.
I didn’t even mind the longish time it takes for thesquash to roast in the oven.
(Call me a purist, but the microwave doesn’t cut it for me.)
While my first introduction to spaghetti squash delighted me, I was soon enamored for a more important reason.
I recently learned that gluten is the primary culprit behind the inflammation that’s plaguing me.
It was going to take center stage in my life.
Registered dietitianJennifer Nealenotes that spaghetti squash contains moderate amounts ofvitamin Candcarotenoidsboth of which have anti-inflammatory benefits.
One of the best things about spaghetti squash is its versatility.
And they tie in perfectly with the cozy comfort food many of us come to expect of the season.
