Spaghetti Squash

Spaghetti squash is another type of "winter squash."  While it is harvested in fall it can last all winter if stored properly.  It gets its name because when prepared the flesh resmbles spaghetti. Never cooked a spaghetti squash before? Have no fear! We will help you turn those beauties into a delicious dinner.

Storage
Spaghetti squash stored in a cool dry place will last several weeks.  Squash store at ideal temperatures will even last months.  If possible, store at 50-55° in a dry spot with low humidity.  If its too cold it will suffer chilling injuries and start to deteriorate.  We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot. 
Preparation
Most often spaghetti squash is prepared by first roasting it in the oven.  Start by cutting the squash in half lengthwise and scooping out the seeds and pulp  (see pictures below).  Next, place both halves face side down on an oiled baking sheet.  Bake the squash for about 45 minutes.  Alternatively you could microwave it for about 15 minutes, but roasting is preferred for the best texture.  You can tell the squash is cooked when the outside starts to cave in a bit and appears hallow.  Use a fork to scrape out the inside of the squash.  If well cooked it should separate into stringy pieces that resemble spaghetti.

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Spaghetti Squash with Beets

Spaghetti Squash Pasta

The ingredients in this dish may seem odd to some, but together they are a delicious combo. Plus most of them are in season now!
Ingredients (4 sides or 2 entrees):

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 Tbsp. fresh chopped sage (optional)
• Corn, from one ear (does not need to be cooked, but okay if it is)
• “Spaghetti” from one squash, prepared as described above
• 4 medium beets, cleaned, cooked and peeled
• 4 oz. goat cheese
• Salt and pepper to taste

  
Directions

1. Heat oil on medium-high heat in a medium saucepan.  Add onions and season with pepper; cook 5 minutes. 
2. Add corn  and sage and continue to cook for another 2-3 minutes.
3. Add spaghetti squash and gently stir.  Continue cooking and stiffing until squash starts to brown.  About 5 mins.
4. Chop beets into bite-sized pieces and add to squash.  Cook 1 minute and remove from heat.
5. Add salt and pepper to taste.  Scrape or crumble goat cheese on top and serve.  

A great low-carb substitute for pasta lovers.

Ingredients (Serves 2-4):

• “Spaghetti” from one squash, prepared as described above
• 1 large onion, diced
• 1 tsp each dried basil and oregano
• 1 packet 8-12 oz mushrooms, sliced
• 2 tomatoes, diced
• 1 6-8 oz can no-salt-added tomato sauce
• 1 tsp minced garlic
• 2 Tbsp. olive oil
• 1 Tbsp. sugar
• Salt, pepper and parmesan to taste​

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 Directions

1. Heat 1 Tbsp. of olive oil over medium-high heat in a medium-sized skillet.  Add onion and sauté for about 5 minutes,. Add garlic and spices and cook for 1 minute. Add  diced tomatoes, reduce heat to medium and cook for 5 more minutes.
2. In a separate skillet, add 1 tablespoon of olive oil over medium heat.  Add mushrooms and sauté for about 10 minutes, or until mushrooms change from white to brown. 
3. Add mushrooms and tomato sauce to the tomato mixture cook on medium for 5 minutes.
4. Serve squash “noodles” with vegetable sauce.  Add salt, pepper and Parmesan cheese to taste.