(it's the season squash, squash...)
If you want to experience the bounty of seasonal squash you must visit a farmer’s market now. Different hues of orange, shades of brown, green, yellow, striped, dotted and more variations are abundant. Some have warty growths on their shells and range from tiny to huge. This is seasonal squash right now. I’m overwhelmed every year and find myself snapping pictures until I’ve had my fill visually and in my stomach. Am I addicted to it?
(seasonal gourds galor)
Baked Squash Preparation
It’s hard to choose among the variety but let’s highlight spaghetti squash because it differs not only in flavor but really in texture. Yellow or ivory colored it sits heavy, weighty on the kitchen counter. Certainly a strong chef’s knife comes in handy to cut off top and bottom – I have seen people take squash on with a cleaver!
(ends cut off) (apple cider spiced)
This will give you more stability to be able to cut this hunk of a vegetable all the way through. Leave the seeds in place and they can be easily removed after cooking.
For seasoning l like to keep it simple, I love to add flavors of autumn such as apple cider spices like cinnamon, nutmeg, just a touch of clove - which are a terrific fit - and the usual sea salt and fresh pepper. I’m a big fan of roasting squash on a cookie sheet pan with the cut-side facing up. I have realized cooking squash this way yields tastier results since it’s natural juice gets concentrated during the cooking process.
Depending on the size it takes 1 ½ - 2 hours in a 345 degree hot oven to get to the point where it’s soft enough to get that stringy texture and similar look to cooked spaghetti pasta. You know it’s done when the blade of a small knife can be inserted into the squash without getting any uncooked vegetable resistance. Remove the seeds with a kitchen spoon and discard, then remove the yellow spaghetti squash “meat” and now you’ll realize its stringy consistency where its names from. A sprinkle of good extra virgin olive oil and a touch of sea salt will do wonders for the mild flavored spaghetti squash.
(pretty pumpkins)
Tasty and Nutritious
Spaghetti squash is abundant in vitamin A, C and beta carotene and also has a good amount of potassium. It is low in calories yet leaves that satisfying taste and feel in your mouth seeming starchy in a good way without being too filling.
Over the years to my guests I have come to realize that it is actually the texture that makes people excited about this squash – it’s the stand-out among the many squash varieties.
Chef’s Note: Uncooked squash does not have to be refrigerated it can stay at room temperature for up to three months.
