|Photo by McCall N|
As much as I love squash of all kinds but especially winter squash, I can't believe I've never had spaghetti squash*! (Actually I may have eaten it once many, many years ago at an aunt's house... but I don't really remember.)
So, I bought one at the market to try. Now I'm hooked for sure, and plan to grow them next year. Besides being quite versatile, used in a variety of dishes, I've discovered they keep several months in a root cellar. That's a BIG plus for me since just one spaghetti squash makes enough for several meals for one person.
They are easy to prepare... just cut in half, remove the seeds and bake at 350ºF for about 45 minutes (mine took an hour) until they are fork-tender. They can also be microwaved, and I've read they can be cooked either way uncut, but pierced with a fork to allow steam to escape. Since I wanted to save the seeds, I opted to cut mine before roasting.
I let my baked squash cool enough to easily handle, and a fork raked lightly down the fleshy inside released the strands that really DO resemble spaghetti noodles.
I ate the first serving just coated with a bit of butter so I could taste the squash. Yummy, but not mushy like over-cooked pasta! A serving with a pasta tomato sauce for the next day, and then one with pesto. Having eaten spaghetti squash 3 times in a row, I froze the remainder for later meals.
Other recipe suggestions:
Lightly sautéed fresh tomatoes with onions and garlic in olive oil, toss in some feta and black olives and heap on the spaghetti squash
*Spaghetti squash is very low in Cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C. Source