Ok, I admit I’m in a bit of a squash phase. How can I resist? Did I mention that I picked up about 15 different types of squash from my favourite farmer? They are so beautiful. But even more, they taste fantastic and are soo good for you.
So, my most recent experiment was with spaghetti squash – it has been years since I tried it and wow, I can’t figure out why I stayed away so long. This stuff is so easy to cook and serve.
I had a fairly large one – it was about 7 pounds, so I would suggest starting with a smaller one if you have never tried it before. The best thing about squash is that they are usually very easy to cook. I cut mine in half, scooped out the seeds, placed cut side down onto a lightly oiled pan in 400 oven for about 30 minutes (or longer if its big like mine). Let it cool, and then, scrape out the flesh with a fork…it starts coming out in spaghetti like pieces. And you can season it so many ways. I just put some salt and pepper and some cider vinegar on mine. But you could eat it with tomato sauce, garlic and lemon or any other seasonings that you like. It really takes what you give it.
But the most amazing thing of all was that my son ate some. He actually had two servings! So what can I possibly do but keep going with my pursuit of squash