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.


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

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