Spaghetti Squash usually marks the end of the summer months’ harvests as the crops in the field turn from cucumbers, tomatoes, and green beans to fall broccoli, root vegetables, and cooking greens.
Spaghetti Squash is an oval shaped squash with yellow skin. The light yellow, stringy ‘spaghetti-like’ flesh has a very simple, mild, squash flavor that will meld with whatever flavor profile you wish to use.
Spaghetti Squash will not store long term and should be used within a few weeks to a month. They will sometimes keep longer stored in a cool, dry, and well-ventilated space.
Spaghetti Squash’s stringy flesh can be used as a substitute for spaghetti. It makes a lighter meal than spaghetti and provides more nutritional value.
Simple Cooking Method for Winter Squash:
Preheat oven 350 degrees
Carefully slice your squash in half length-wise and scoop out the seeds. You may save the seeds for roasting or discard them into your compost or trashcan. Brush a little olive oil around the rim of the two squash halves and place cut side down in a baking dish. Fill the baking dish with 1 to 2 inches of water, wine, or broth and bake in the oven until a fork will easily pierce through the skin, about 25-45 minutes, depending on the size of the squash. Be sure to check and make sure the liquid doesn’t totally cook out of the pan. Add more if needed.
Use a towel to handle the handle the squash while it’s hot or wait till its cool enough to handle alone. Take a fork and scrape out the flesh, as you do this the flesh will come out in long strings like spaghetti!