Seasonal Spaghetti Squash

In keeping with the season, it’s a great time of year to pick up a delicious spaghetti squash.  Even those who don’t love squash will find this variety uniquely delicious and versitile.  One of the reasons I choose this squash more often than other varieties is that it’s E.A.S.Y. to prepare. 

First decide if you will bake or slow cook your squash. 

If you choose to slow cook it, simply put a few holes in it with a large fork or skewer.  Pour 2 cups of water into slow cooker; place squash in the slow cooker and cook on low for 8 hours.  When it’s done, cut the squash in half (long ways) and scoop seeds.  Use a fork to transfer “spaghetti” strands to a large bowl and season with salt, pepper, butter, parmesean or your favorite sauce.  I like using sun dried tomato pesto.

If you want to bake your spaghetti squash, cut in half (long way) and scoop seeds out.  You can save the seeds and roast like you would pumkin seeds.  Place the squash halves face down in a baking dish and fill with about an inch of water.  Bake at 375 degrees for about 45 minutes or until you see a slight brown or softness to the outer shell.  Remove from dish and face up to allow steam to come off.  Use fork to transfer “spaghetti” to a bowl and enjoy with your favorite seasoning, sauce or meatballs.

All varieties of winter squash, including spaghetti squash are hearty and warming winter vegetables. The rich yellow/orange color reflects an abundance of health-promoting carotenoids, including alpha and beta carotene, (precursor to vitamin A) which work as powerful antioxidants and combat the free radical activity that damage cell structure and DNA that we mentioned last week when we talked about the benefits of orange vegetables.

Squash will also keep quite a while in a cool, dark place; but don’t let it sit there, enjoy it.  I’d love to hear how you enjoy eating your spaghetti squash.  I love spaghetti squash because it can be a meal all by itself or paired with an entree and a delicious side dish.