Spaghetti Squash has a very mild flavor and can be eaten just like pasta. It’s stringy texture resembles spaghetti noodles and easily replaces traditional pasta with a healthy veggie option. When it’s in season we frequently eat spaghetti squash. We have grown in in the garden in the past but probably won’t do it again. Last year’s garden provided us with two spaghetti squashes. Two. 12,009.7738296 feet of vine and two squashes. Squash? What IS the correct plural version of squash?
When in season SS is priced reasonably. When it’s bought in the grocery store, it can be a bit expensive. So…we don’t often eat Spaghetti Squash during the winter months. Lucky for us though….yesterday a local farmer dropped some produce off at our church’s thrift store and we were able to have two large squash. es.
We had one for lunch today and will have the other next week. They store well, are filled with nutrients, fiber and vitamins. They are super low calorie and lower sugar. Now, to be fair, they probably won’t fill you the same as a big ole plate of pasta will, but give it a try. I think you’ll like it.
They are easy to bake, which is what I did today for our lunch. But they can also be boiled or microwaved. The seeds can also be saved and roasted just like you would pumpkin seeds.
This post is about baking a SS. It is what we most frequently do when we eat it.
Step 1.: Rinse the SS and then cut in half length wise.
Step 2: Scoop the seeds out. Compost, garbage disposal or roast them.
Step 3: In a baking pan lay each SS half cut side down. Add about 1/2 inch water to pan.
Step 4: Cover with tin foil and bake at 350 degrees F. Check after one hour for fork tenderness. If needed continue to bake for 30 more minutes.
When SS is completely baked and ready for eating the shell will be fork tender (picture 1) and the flesh will pull away from the shell easily (picture 2).
To Eat: Scoop out flesh (one large SS is enough to feed our family of four) and add your fave sauce with a bunch of cheese on top:)