August 19, 2018
New Crop - Spaghetti Squash
By Linda Dansbury

Spaghetti squash is one of the farm crops I really enjoy. It keeps well when stored in a cool, dry place such as a basement or otherwise cool part of your home. Do not store in the fridge - it will actually spoil faster. It will keep for up to 3 months - but check on it regularly to make sure that a small blemish isn't causing it to spoil faster. (The farmers recommend eating it sooner rather than later due to its susceptibility to spoilage. Plus you can eat it with fresh tomato sauce right now.) Nutritionally, spaghetti squash provides several necessary nutrients including folic acid, potassium, vitamin A and beta carotene and is low in calories.

Spaghetti squash can be be microwaved, boiled or baked whole or cut in half and baked and people swear by each method. My preferred way is to cut in half lengthwise, scoop out seeds, brush with olive oil and then bake in a 400 degree oven until the flesh can be scraped out in strands with a fork - timing depends on size of the spaghetti squash, so start checking at about 30 minutes for smallish squash and 40 or 45 for larger. I check with a small sharp knife. If the knife goes through somewhat easily but with a little resistance, the squash is done. Too soft and there will be mush rather than strands of squash.

Spaghetti squash can be enjoyed in many ways, but my favorite this time of year is to bake it and then top it with Uncooked Tomato Sauce. Yumm!