Hello, fellow vegetable lovers! I know it's been awhile since I posted, but I felt I'd said everything I had to say about eggplant! Now that the season is changing, and along with that, our vegetable distribution, I can add to my blog a little something about spaghetti squash.
I admit, I came to love spaghetti squash late in life. I was always a little leery of a squash that, when cooked, would have the consistency and use-ability of noodles! I simply couldn't imagine it! But, after braving up, I bought one, cooked it and am now a fervent convert!
To cook a spaghetti squash, I pierce it with a sharp knife in a few places around it's circumference, and microwave it for 5 minutes or so. You can also bake it in a moderate oven, in a baking dish with some water, but of course this will take a lot longer. When it's tender, let it cool, cut it in half, and scoop out the seeds in the middle. Then, using a fork, you can scrape out the "spaghetti" part- long fibers of squash that are beautifully arranged lengthwise inside this fabulous vegetable.
People say you can use this vegetable in any way you use noodles. It's full of fiber and vitamins, and virtually fat free! Probably my favorite way to serve it is as a basis for sauteed vegetables. I use whatever is handy- peppers, onion, garlic, broccoli, etc, and sautee them till crispy-tender, then add the spaghetti squash to them. I'll season with basil, or salt and pepper, and top with feta and walnuts. We also eat it with marinara, or just with butter and ground pepper. I look forward to eating it every time!
Squash season is upon us- and Jon is growing a nice variety. I welcome any and all comments, suggestions, and recipes for these versatile and nutritious veggies. Soon it will be "greens" season, and we'll have stir-fry after stir-fry after stir-fry!
Till then, cook what you have!
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