Fall is just around the corner, the leaves are starting to turn and mornings have that perfect crispness to them! We love the fall and all the delicious food that is associated with this season. This week’s posts will focus on squash. Different varieties and all the things you can do with it.
Have you ever heard of spaghetti squash? It really is quite fantastic! It is extremely healthy and a great alternative to real spaghetti, particularly if you are trying to limit your carb intake. This particular squash gets its name from the stringy, spaghetti like consistency it gets when cooked. The best way to cook it is to roast/bake it, but if time is an issue the microwave will do. To prepare, cut in half, toss on some olive oil and salt in pepper. Roast in the oven at 375 for about 40 minutes. Once it has cooled off you can take a fork and scrape at the fleshy part to unravel the “spaghetti” part! You can also cut it in half and pop it in the microwave for about 8 minutes.
We are a fan of keeping it simple and easy. You can treat your cooked spaghetti squash just like real pasta. Some high quality olive oil, fresh basil or pesto, salt and pepper and fresh parmesan cheese and you are good to go! But for some more inspiration and creative ideas to incorporate that local spaghetti into meals check here.