Spaghetti Squash

Growing up, the only winter squash I ever ate was acorn squash.  My grandmother would buy it when it was in season, cut it in half, take the seeds out and fill the cavities with brown sugar and butter, then bake them in the oven until soft.  It was a delicious treat.  I'm not sure if there were as many varieties on the market then, but now there are several  kinds that are easily available.

Spaghetti squash is one of those varieties that lends itself well to many dishes because it has a really mild flavor.  Once cooked, it is easy to remove from the skin with just a fork, producing spaghetti-like strands.  Hence, the name Spaghetti Squash.  

Now for me, it is NOT spaghetti.  It will NEVER be spaghetti.  That's not to say I don't like it, just not with any type of tomato-based sauce on it.  I do love it as a cold salad and a hot side dish.

First thing you need to know, is how to buy and cook this squash.  When buying a spaghetti squash, the outside should be very smooth, hard, and should be a pale yellow color.  To prepare it, cut it lengthwise, North to South.  Then take a large spoon and remove the seeds and membranes without taking the flesh.  Just like you would take the seeds out of a pumpkin before carving it.  Once you've done this, place the halves, cut side down, on a rimmed baking sheet and add just enough water to create steam.  The water amount will vary depending on the size of the pan you use.  You don't want them swimming but you want enough to coat the bottom of the pan.  Place them in a pre-heated 400-degree oven and roast for approximately 30 minutes.  You will know they are done when a knife easily comes out of the skin when inserted.  Remove from the oven and flip the squash over and let cool on the baking dish.  Once cool, take a fork and begin to scrape the cavity.  It should begin to shred into long strands.

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My favorite way to prepare it cold is to add diced red onion, Kalamata olives, crumbled feta cheese, diced tomatoes, fresh oregano and parsley, and a lemon vinaigrette with garlic.  Add shrimp or chicken and you have a meal.  Another way is to add cilantro, mint, Serrano peppers, scallions, and chopped peanuts topped with a Thai-inspired peanut sauce and lime.

Lately, I have been eating it as a simple hot side dish with garlic, olive oil, and fresh basil.  If you buy fresh herbs, like I do, and aren't able to use them all up, dice them and put them in the compartments of an ice tray/mold, and fill with 2 tablespoons of olive oil.  These silicone molds work great and you can find them in a variety of sizes and shapes.  When the oil and herbs harden up, just remove them and place them in a freezer bag for later use.  Next time I need two tablespoons of herbed, olive oil, I have it ready in my freezer.

​And by all means, if you love spaghetti squash with tomato sauce, go for it! ;)