Local squash is in full swing. One of the more unusual squashes is the yellow-skinned spaghetti squash, which has a nutty, sweet flavor once baked. The texture is stringy and the fall-esque, golden-hued color of its skin is picturesque. Cooked and scraped out of its shell it certainly reminds you of a pile of cooked spaghetti—hence the name.
Heavy duty prep
Indeed, the cooking process of spaghetti squash takes a little time—you’ve really got to put some muscle into the squash prep, but it’s totally worth it. With a large chef’s knife cut the top and bottom caps off. Stand the squash upright on one of the cut sides, then halve it. With a tablespoon, scrape the seeds out of its cavity and throw them out.
Seasonal squash spice
You can season the prepped squash with a simple mix of salt and pepper, but I suggest adding a bunch of spices, such as nutmeg, cinnamon, a pinch of curry and a sweetener such as agave. It enhances the natural sweetness of the squash.
Mix the ingredients together in a small bowl and brush the cut side with it. Place the squash, cut side up, on a sheet pan. Set the oven temperature to 375 F and bake the squash for 45 minutes. When it's done the squash "meat" should be able to be pierced with a small knife easily. If not, roast it for 10 more minutes. After the squash is baked let it cool on the kitchen counter for about ten minutes so as to not burn your fingers. With a kitchen spoon scrape the inside of the squash shell out.
Squash Spice Mixture
(spice for 3-4 pounds of squash)
1/4 teaspoon sea salt
10 turns of black pepper from the mill
1/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg
1/2 tablespoon agave
1) With a table fork mix all ingredients in a small bowl.
2) Brush the squash with the spice mixture.
...and lastly, five quick ways to make roasted spaghetti squash a tasty success. The following recipes are for (4) 6-ounce roasted squash portions.
Tomato & Basil
2 cloves sliced garlic, peeled and sliced
2 tablespoons extra virgin olive oil
3 cups tomato sauce
1 pinch pepper flakes
1/2 teaspoon sea salt
4 basil leaves, chopped
1 ounce Parmesan cheese, freshly grated
1) In a small pot cook garlic and oil for 3 minutes, then add tomato sauce, salt, pepper flakes and cook slowly for 10 minutes
2) Top the squash with tomato sauce, basil and Parmesan.
EVOO & Parsley
1/2 cup fresh parsley leaves, chopped
2 tablespoons extra virgin olive oil
5 grindings fresh black pepper from the mill
1/2 teaspoon sea salt
Distribute all ingredients over the squash.
Sesame & Scallions
2 tablespoons toasted sesame seeds
1-½ tablespoons tamari or soy sauce
5 grindings fresh black pepper from the mill
1 stalk scallions, chopped thinly
Distribute all ingredients over the squash.
Almonds & Chives
2 tablespoons chopped tamari almonds
2 tablespoons coconut oil
5 grindings fresh black pepper from the mill
2 tablespoons 1-inch scissor snipped chives
Sprinkle ingredients over the squash.
Coconut & Curry
1/4 cup unsweetened coconut milk
1 tablespoon curry powder
1/2 teaspoon sea salt
2 tablespoons finely chopped cilantro.
Combine all ingredients in a small bowl and stir with a table fork. Distribute mixture evenly over the squash.
