Of the cucurbit family, spaghetti squash is certainly the most amazing. Its flesh, rich in vitamins and fibers, and forming long filaments when cooked, earned it this name with Italian accents. It is also this resemblance to the famous pasta format that leads it to be often cooked in the Bolognese or carbonara style.
In a quiche, in a broth or as an accompaniment, baked in a pan or au gratin in the oven with a béchamel sauce, this autumn vegetable surprises and delights young and old.
Sourced from France