Spaghetti Squash – the vegetable noodle

This time of year I am absolutely crazy about spaghetti squash. These large, yellow oval squashes should be popping up in your CSAs and on your supermarket shelves. They are delicious, healthy, and provide easy-to-cook vegetable noodles that you can substitute in all of your favorite pasta recipes. In the above photo I topped my “noodles” with a sauce made from the last fresh tomatoes of the season, pesto, capers, and of course, a healthy dose of parmesan cheese. Not all squash will come with their own instruction sheets, so if you’re not sure how to cook spaghetti squash, never fear.

Preparing Spaghetti Squash
1. Cut the squash into manageable chunks. This may just be halves for a small squash, or quarters for a larger squash.
2. Carefully scoop out the seeds, leaving the flesh. You can wash the seeds and place them on a greased cookie sheet and roast them in the oven, if you like!
3. Place the squash, cut side down, in a large casserole dish/es, cut side down. Add water to dish until it covers the bottom half inch to inch of the squash.
4. Microwave on HI until the squash is soft. For two smallish squash halves, this will take about 8 minutes. OR you can roast the squash in the oven, much like you would acorn or butternut squash. This method works fine, but will take much longer.
5. Remove the squash sections from the casserole and allow them to cool slightly.
6. Using a fork, “rake” the squash flesh away from its outer shell. It will pull off in strings, like spaghetti noodles.
7. Serve dressed or with sauce on the side, like any other “noodle.”


Another Local Fall Dinner Party

local fall dinner partyWhy a dinner party? Because the Phillies were playing, and because my CSA was bursting out baskets. Pre-game we all sat down for dinner and wine and cheer, which helped us later, when we lost the game terribley.

I love spaghetti squash, and served it with a homemade heirloom tomatoe and roasted garlic sauce that I made in the summer and froze. Yellow and orange sweet potatoe were roasted with a touch of butter and fresh sage from the garden. Slightly bitter dandelion greans were tossed with an olive and truffle oil dressing and sprinkled with roasted squash seeds. Metropolitan made the bread, and an unpictured apple crisp lay in wait for later, when we ate it the hot cider and whiskey. B ad game, delicious dinner.

Spaghetti Squash with Red Wine, Olive Sauce

Spaghetti Squash with Red Wine, olive sauce
Spaghetti Squash with Red Wine, olive sauce

I love spaghetti squash, and think of it as sort or an awesome way to eat spaghetti sauce, but still eat more vegetables. It’s also a lot of fun to “spaghetti” it, after cooking it, with a fork.

I made a basic tomato marinara sauce with homemade canned sauce (thanks mom and dad!) plus a few cloves of garlic, dried basil, sliced black cured olives, and a generous helping of red wine. A little almesan (vegan parmesan) on top made for a perfect, healthy dinner.