Wednesday, October 8, 2008

Spaghetti Squash

I don't want this fall season to go on much longer without singing the praises of spaghetti squash! For some people this post may not be necessary, but not everyone is familiar with this marvelous squash. Here, we will simplify this gem that you can purchase at a reasonable price per pound at farm stands and grocery stores right now.

The first thing you'll want to do is pre-heat your oven to 350 degrees. Now, slice off the stem and bottom end and slice your squash in half lengthwise. You'll find the inside to be a lot like a pumpkin.
Scrape out the seeds and the center. If you're feeling adventurous, you can save these seeds and toast them in some butter like you would toast pumpkin seeds. I like to turn mine into eggs - so Little T. brings them out to the chickens. There is nothing quite like the happy squeals of chickens when they see you coming with a bowl.
Place the squash cut side down on a
baking sheet and put it in the oven for about 50 minutes. It may take longer, poke it with a fork to check it. If it's done it will puncture easily. When in doubt, just keep cooking.
Now that it's cooked, (cool it a little to keep your fingerprints) you need to take a fork and scrape the insides out of the shell. I'm not sure how my mom's hands got in this photo of 'the scraping' because I clearly remember doing it myself. Scrape all the way to the shell. You'll notice as you're scraping how much this 'ribbons' and actually looks like spaghetti.
Now you get to decide how to eat it. You can serve it with butter and salt, parmesan cheese, marinara sauce and mozzarella cheese, or toss with olive oil and sea salt.
I like to serve it as a side dish with something like this Turkey Meatloaf I made last week. I will post another time how I make meatloaf - I pad it with a lot of vegetables! Hope your day shines! - Wonderwoman