Sunday, December 5, 2010

Sunday: Spaghetti Squash

I am hoping that my experience can be yours also. It makes for a great and very frugal meal. During the fall season we stocked up on all types of squash. This made feeding a baby a breeze, plus gave us several go-to easy meals. Stick a squash in the oven, slap on some butter, and serve type of meals. Those are good every now and then.

As the squash season is ending I thought we would have to make do with what squash we had left until next year. I have so much summer squash I can not think straight and thus ignore it in the depths of my freezer. But, winter squash which screams for brown sugar and butter....oh...I could eat you every day. This year our garden did not do well, with the exception of the late blooming squash which overtook everything. We have left four spaghetti, several butternut, and  a lonely acorn. If kept cool in the cellar they should last nicely until March or even April. I covet them. I know, not good to covet.

Here is what I hope you might be able to find as well (in case you like squash too and are running low!)~ many stores in our area have beautiful squash on clearance. Our organic food shop has huge, sweet, fall and winter squash on clearance for mere dimes and nickles! I guess now that autumn is over people have moved past squash, but you should not because it keeps incredibly well, is a power house of goodness, and can be made into many wonderful meals for your family. So, check out the squash clearance that may be happening in your area and stock up. Keep those squash cool and dim and they will hold well for you.

This is a spaghetti squash. They do not always look like this. I paid a buck twenty-five  for this pretty boy at the farmers market. 

Take this guy and....ready for the hard part...?

1. Stick him on a baking sheet, in the oven, for 1 hour. Maybe a little more. Maybe a little less. Probably around 350 degrees. You are baking him until he is nice and soft.

2. Once that has been accomplished remove the squash and let it cool for a moment so that you can get your hands on it.

3. Cut it in half, remove seeds, and then using a fork scrape our the insides.

4. Place the strands of squash, which will resemble spaghetti noodles, onto a saute pan with a little bit of fresh garlic and some butter.

5. Put onto plates, pour your favorite marinara sauce on tops, grate a little parm cheese, and serve.

A roll and salad go along perfectly!  By the way, my kids are a very good eaters BUT I do think that this dish is so savory, flavorful, and familiar (even though its squash not noodles!) that many children would eat it. This is a very good way to introduce picky tots to nutritious food!

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