Anna’s Life

We grew spaghetti squash in our garden this year because I had heard how delcious it is as a pasta substitute.  Well, I must say it is delicious! I found this information on About.com:

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.

Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.

How to cook spaghetti squash:

• Prick the spaghetti squash all over with a skewer so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake in preheated 375 F oven for 1 hour.

• Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.

• Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

• Cooked spaghetti squash is usually served with a sauce or gravy because the flesh is very bland in flavor.
• It may be served alone as a side dish with the addition of salt, pepper, and butter.

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