Ode to the Spaghetti Squash

Winter squash is a bit of a misnomer here in the long Texas growing season. The mature, hard skinned cousins of the more delicate summer squashes are ready to harvest by the time the true heat of summer hits us. Many of us are fairly familiar with the butternut and acorn winter squashes. But today I would like to sing the praises of the odder and often overlooked spaghetti squash.

This fruit, native to the Americas, seems rather unassuming from the outside, almost resembing a yellow watermelon, but once baked the flesh magically transforms into long pasta like strands, hence the name Spaghetti squash. A vegetable surprise, spaghetti squash is a great thing to cook with kids.

Not only is the Spaghetti squash delicious, entertaining, and easy to prepare, but it is a great low calorie & gluten free alternative to pasta. You'll find both Omega-3 and Omega-6 fatty acids in this unique vegetable as well as Vitamins A & C, Potassioum, Folic Acid, and Manganese. You can also toast the seeds like pumpkin seeds for a healthy snack!

Store your squash for about a month at room temperature. No need to refrigerate. The humidity in the fridge will shorten the squash's life span. Spaghetti squashes will keep for many months at 50 degrees in low humidity, but most of us do not have root cellars here in Texas so that dry cool space is hard to come by.

Like most winter squashes, the best way to cook spaghtti squah is to bake it. You can bake it whole by piercing the skin with a knife to release steam and then cut and remove the seeds after it cools. Alternatively, you can cut the sqaush in half and remove the seeds before baking. Then place the halves cut side down in a baking pan. Either way, bake it at 350 degrees for about a half hour to 45 minutes, until you can pierce the skin it easily with a fork. Let the squash cool for about 15 minutes and then use a fork to scrape the golden strands of squash from the skin.

One of the things I love about all winter squashes that holds true for the spaghetti is that they can be prepared either savory or sweet. Once cooked you can top the squash with pasta sauce, toss with garlic and olive oil, or butter and honey. One of my favorite dishes is spaghetti squash tossed with Monument Pesto and cherry tomatoes. Mmmm....pesto....

Here's a super easy savory spaghetti squash recipe

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup feta cheese, crumbled
  
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a fork can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a fork to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.