Photo by Cappers.
We love pasta from spaghetti and meatballs to lasagna to
ravioli. Of course it's only good in moderation. But there's a
pasta substitute that you just might love that is not only
delicious, but good for you too. Today is all about spaghetti
Spaghetti squash got its name because it can be shredded to look
like spaghetti noodles. It's a winter squash with seeds. The fruit
color ranges from ivory to yellow to orange. The
orange varieties, like carrots, have a higher carotene
content. The center of the squash contains large seeds with a
bright yellow flesh. Before the squash is cooked, it looks like
other squash varieties, but once it's cooked the flesh looks like
spaghetti! This squash is really healthy as well. It has benefits
such as folic acid and Vitamin A.
Cooking spaghetti squash is a little time-consuming, but not too
difficult. First, you need to get your oven to 350 degrees. To
prepare the squash, cut it cleanly in half lengthwise. Remove just
the seeds by scraping them out with a spoon, leaving all the
stringy flesh in place.
Use a little olive oil and bake until tender which is about 45
to 50 minutes. The best way to break up the inside of the squash is
to run a large spoon very gently just inside the skins, trying not
to tear them. Then pry up and fluff the flesh lightly with a fork
to separate it into strands, leaving the strands in the squash
Dress is up with everything from meat to sauce to cheese and
For more on squash, keep reading!
4. Melt the butter in a small saucepan over medium-low heat. Add
the garlic and cook until it has browned slightly, 1 to 2
5. Pour the butter and garlic over both squash halves. Then add
the sage, salt, and pepper. Stir gently to mix. Sprinkle the cheese
over the top of both halves, and return the baking sheet to the
oven. Bake until the cheese has melted, 5 minutes.
6. Using two large spoons, or a spoon and a spatula, gently lift
the squash onto a platter. Serve hot or warm, scooping the strands
out of the skins. Baked Spaghetti Squash Recipe with Cheese serves
4, or 6 as a side dish.
Reprinted with permission from The Four Season Farm Gardener's
Cookbookby Barbara Damrosch and Eliot Coleman and published by
Workman Publishing, 2012. Buy this book from our store: The Four Season Farm Gardener's