Craveable spaghetti squash requires some simple prep
I love gifts from fellow gardeners, so when my friend Cindy handed me some gorgeous homegrown spaghetti squash, I raced home. It was ready for the oven as soon as it preheated and I served it with just some butter, salt and pepper. Now I can’t stop craving it!
And with the enjoyment came the realization that this lowly vegetable is vastly underrated and underappreciated. It is incredibly simple to use, in season from now through the winter, great for adding variety to your menus, and is delicious.
This unique squash looks like a small light yellow watermelon. It averages between four and seven pounds, but I prefer those that are smaller rather than larger. It can’t quite decide whether to fall in the summer or winter squash category, so it actually straddles both.
Select those that are heavy for the size and free of any soft spots or bruises. It can be stored whole at room temperature up to three weeks.
You can bake, microwave, boil or steam this squash but my preference is baking. If you want, you can bake it whole after piercing it several places to allow steam to escape. But routinely, I cut it in half lengthwise, then scoop out the seeds with a sturdy spoon.
After a very light drizzle of olive oil and sprinkling of salt and pepper, it bakes with the cut side down for about 35 minutes. But again, poke some holes in the outer skin with a fork so the steam can escape. When cool enough to touch, separate the strands with a fork and it’s ready to enhance any way you like.
If you have too much, you can freeze it naked without any type of sauce. I like to use freezer bags because I can squeeze out as much excess air as possible.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.haute flavor.com