A Letter-to-the-Editors from Laszlo Pentek,
published in the Washington Post, October 12, 2005
What a shame that chef Davide Megna's first and only experience with
whole-grain pasta will be his last ["Whole-Wheat Pasta, We Found, Is
Something of an Acquired Taste," Food, Sept. 21].
Readers who have a similar aversion to whole-grain pasta but want to add
more fiber to their diets could try spaghetti squash. Shaped like a bright
yellow rugby ball, spaghetti squash is easy to grow in a garden, and when
cooked it passes for spaghetti. It is easy to make and may well be the only
vegetable that comes with cooking instructions attached to the rind.
Cover
it with your favorite sauce and cheese, and perhaps get a better
near-spaghetti experience than the "strong wheaty flavor" and "tough,
almost crumbly" texture of whole-grain noodles.
It also is a good alternative for those who must eliminate gluten from
their diets and cannot eat pasta at all.
LASZLO PENTEK
Arlington
Washington Post, October 12, 2005
More about Laszlo Pentek, with his comments on high fructose corn syrup, honey and beekeeping.
Recipes for Spaghetti Squash
Spaghetti Squash Pad Thai
Spaghetti Squash with Ratatouille Sauce
Clam and Mushroom Sauce for Spaghetti Squash
Spaghetti Squash Soup
Spaghetti Squash Soup with Artichokes
Confetti Salad