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Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you’re looking for a trusty cache of go-to vegetable dishes, this is a must-buy. Ever fried up spaghetti squash patties? No time like the present!

Baking spaghetti squash magically turns the firm yellow flesh into spaghetti-like ribbons or strands, which make a great pasta alternative whenever you’d like a lower-carb meal. Deep-frying the squash strands makes for an incredible-looking patty, highlighting all the glorious ‘spaghetti’ strands and giving a great amount of crunch. If you are opting for a healthier approach, shallow-frying works well too, although the crunch won’t be quite as pronounced. –VV

Reprinted with permission from The Vegetable