Spaghetti Squash

Have you heard about spaghetti squash? We are growing some this year for the first time. One of the reasons we hadn't grown it before is that we tend to resist things offered as "substitutes" for other things. Spaghetti squash, as the name suggests has been promoted as a substitute for pasta. It is not a substitute. It is an alternative. For this reason, according to one seed company website, the name "spaghetti squash" is confusing or misleading, so this squash has been renamed to "vegetable spaghetti." We're pretty sure this is not an improvement. "Spaghetti" (the presumably confusing part) is still in the name, and now we can't tell what kind of "vegetable" it is from the name. Seems more confusing now than before.

However, spaghetti squash is tasty, buttery sweet, though it doesn't overpower with squashiness the sauce or whatever it is you are serving over it. We've had ours under a tomato meat sauce (as for spaghetti) and under chili. It is also good plain, topped with butter and a pinch of salt and pepper.

Spaghetti squash is easy to cook: bake, boil, slow-cook, or microwave, your choice. However, spaghetti squash can be difficult to cut. Cutting one of these raw requires a sharp knife and some strength along with agility (keep your fingers out of the way!). Fortunately, it can be cooked whole.

Cutting first: The advantages to cutting the squash in half (lengthwise) before cooking are that it cooks faster, and you can save the seeds to plant or you can roast them (all squash seeds can be roasted and eaten like pumpkin seeds). The disadvantage to cutting the squash before cooking is the effort in cutting through the thick rind and scraping out the seeds and pulp. Bake in the oven rind side up at 375 F for a half our or so, or in the microwave for 6 to 8 minutes (let stand for a few minutes after), or boil for 20 minutes or so. Put it in the slow-cooker with a cup of water or so for 2-3 hours on high, 6-8 hours on low. Regardless of method, you'll know when it's done when it yields easily to a fork. Separate the strands with a fork.

Leaving it whole: The advantage here is that it is easier. Just pierce the rind with a sharp knife in a couple of places and its ready to cook. If you don't pierce it, you may have a squash bomb on your hands when the steam builds up inside. This is especially the case when using the microwave (we don't own one). It does however take longer to cook and you'll need to be careful not to get burned as you cut the squash and scrape out the seeds and pulp. Bake at 375 F for about an hour. Microwave for 10 to 12 minutes and let stand for at least 5 minutes afterward to allow the steam inside to finish cooking it. Boil for a half an hour or so. Put it in the slow-cooker with a cup of water or so for 2-3 hours on high, 6-8 hours on low. Again, regardless of method, you'll know when it's done when it yields easily to a fork. Allow to cool slightly and cut it open lengthwise and scrape out the seeds and pulp. You might want to use an oven mitt or two. Separate the strands with a fork.

Some have suggested that when the whole-baked squash is hot, cutting it around the middle rather than lengthwise may facilitate scraping out the seeds and separating the strands. We haven't tried this, and we don't plan to. It seems to us that reaching down into a very hot, enclosed area is more conducive to burns than working along side a hot, open area. Also, the halves are more stable on the counter when cut lengthwise.

Spaghetti squash will keep for up to six months if stored between 50 to 60 degrees. Buy them in season when they are least expensive, or if you have lots of space, grow your own. Choose squash without any breaks or other blemishes in the skin. Put them in the coolest (temperature wise) room in your house. If you don't have a place in your home that stays between 50 and 60 degrees through the winter, don't worry, the squash will keep at room temperature for several weeks.