To cook, boil for about 45 minutes in a large saucepan, or steam in the microwave for about 20 minutes. I’ve heard if you roast it, the flavour deepens and becomes richer, which sounds lovely. I cut it endways, which was wrong; it should have been cut around the equator as this is the way the strands grow. After it is cooked, scrape the flesh lightly with a fork, and it will turn into spaghetti looking strands like magic! I do love a bit of magic in cooking. I cooked it one night and it made quiet a few dishes over the next few days, so maybe it was value for money after all.
I ate it as ‘spaghetti’ bolognaise one night, and with a nice garlicky bolognaise and a big glass of red it was delicious, and smugly low carb. Take that, diabetes!
The next night I made some noodle cakes to complement an Asian style table situation. I mixed a few cups of ‘spaghetti’ with eggs, coconut flour, spring onions, salt and pepper, and garlic; then fried tablespoons of it in olive oil. The slightly chalky texture of the melon seemed to calm down a bit with the double cooking, and it was SO nice with chili sauce on the table with honey soy wings, bok choy and steamed rice. Not that I had any rice, I didn’t need any as I was so full of noodle cakes.
My final effort was Japanese Pancake, better known as Okonomiyaki at the local markets. I made it western style with ham and cheese mixed into ‘spaghetti’, eggs, salt and pepper, and coconut flour; topped with perfect avocado, Sriracha, Kewpie mayo and spring onions it was a pretty spectacular lunch! I loved that it felt extravagant and filling, I wasn’t left feeling deprived or craving carbs an hour later at all.
You’ll never see me go fully Paleo or even activating my nuts or sprinkling chia seeds on my wine, but in an effort to reduce my carb intake I’m happy to try anything. I think spaghetti melon is going to be my new best friend!