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Try Spaghetti Squash

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

May 12th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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