Spaghetti Squash

I had a great crop for spaghetti squash this year! Like all gardeners, we receive our reward towards the end of the season. All the work we have done to improve growing conditions, plant the seeds, keeping the weeds at bay, making sure the plants have the required nutrients, and watching for disease pays us back in fresh food!

My favorite way to eat spaghetti squash is to use in place of pasta. Its a great replacement for those of us who need to adhere to a gluten free diet!

The first step, like all vegetables, is to pick and wash the squash.

Then just slice the squash in half!

Clean out the seeds along with the insides - roasting the seeds can make a tasty treat!

The next step is to coat the inside with a light layer of oil. I use olive oil but any oil will work. Some people add seasonings and salt at this step but I do not for two reasons. First salt can cause the squash to be more watery and second I prefer to season after it is done so that I can adjust it for how it is served as well as for who I am serving it too.

Flip the two halves over, place on a cooking pan, and poke holes in the skin with a fork

Bake the squash for 20-30 minutes at 350 F adjusting the time for the size of the squash. Cooking for less time produces el dente spaghetti which I prefer but we all have our own preferences. Once it is done the skins will be darkened.

Flip the squash back over. The advantage of baking upside down is the inside is not nearly as browned except for where it was touching the pan!

Break it up with a fork, pulling the squash away from the skin

Finally season to taste! I just add some butter and then pour on the spaghetti sauce! I freeze most of the left overs to be used later in the winter once my supply of fresh squash runs out!