It’s almost spaghetti squash season… are you ready?
As soon as the weather cools and the leaves begin to change, we’re thinking about what seasonal goodies we can get our hands on next. One of our favorites is the squash, and there is no tastier or more versatile veg than the spaghetti squash. Once cooked, its stringy texture pulls apart like noodles, making it an incredible foundation for a number of classic Italian dishes.
Spaghetti squash will never replace pasta, of course, but it’s a great gluten-free, low-carb option. They are harvested in early fall and available throughout the winter and even into spring.
If you need some inspiration for your favorite winter squash or are looking for a meatless Monday meal idea, we’ve got a few recipes to keep you cookin’. We take some classic Italian pasta night recipes and give them a low-carb, veggie-loaded makeover.
More than just an antipasto, bruschetta makes an incredible sauce for your spaghetti squash. Pair it up with juicy shrimp and you’ve got yourself an easy yet filling weeknight meal.
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