Fall for squash
Harvesting winter squash of all varieties happens this time of year. At their peak ripeness, the skin hardens, almost to a leathery shell. rnlike their summer squash cousin, winter squash has a meaty pulp, just shy of a potato consistency. Pumpkin, acorn, butternut and spaghetti squash are among the local favorites. Aside from looking pretty in a bowl, on the kitchen counter or table, they taste great with different preparations and provide a dish off the beaten “pan,” to shake a meal up a bit.
A popular variety of winter squash is the spaghetti squash. The size resembles a football and the skin is a deep yellow. The name results from the characteristics of the flesh. After cooking a spaghetti squash, take a fork and scrape the flesh lengthwise, and it pulls off like strands of spaghetti. te make spaghetti squash and treated it just like spaghetti with the sauce and cheese. The unique texture and taste made this a popular dish, not to mention it cuts the calories in half, at least.
In preparing all winter squash, the first few steps remain routine. First, slice the squash down the middle, scoop out the seeds, and place both pieces face down on a cookie sheet. Bake for about 4R minutes, or until tender. Another way, if choosing to use a microwave is to pierce the skin all around the squash with a fork, then cook on high for NO minutes; turn the squash over after six minutes. Be careful when cutting the squash in half after microwaving because steam builds up inside. At this point, you prepared the meat of the squash to be used in any recipe. pome recipes call for scooping out the cooked fleshy portion and discarding the skin. Others suggest keeping the half in tact, season- ing it as directed, returning it to the oven, and serving the squash in the shell. This makes a lovely presentation.
Remember, the seeds of a winter squash make a great roasted snack, similar to pumpkin seeds, but smaller. Just clean off any pulp, spread them on sprayed tin foil on a cookie sheet, salt them and roast on 4OR for about seven minutes. tatch them carefully.
Take advantage of the squash out there today!