Spaghetti Squash: An Excellent Pasta Substitute

Reader Contribution by Claire E.
article image

To enable us to eat seasonally and locally, my family has a Community-Supported Agriculture (CSA) share, but you don’t have to have one to eat seasonally. So long as you know when foods are ripe, you can even buy them from the supermarket—and one food that is in season right now is the nutritious and surprisingly tasty spaghetti squash.

I have never been a squash person, but when we got two spaghetti squash in our CSA this week, I decided to try to see if the rumors that spaghetti squash made a good spaghetti substitute were really true. Accordingly I washed the squash, which were fat and pale yellow, punctured them all over with a wooden skewer to prevent them from exploding during cooking, and set them in the oven to bake.

Forty-five minutes later I slid the squash out of the oven again and tested them with the same skewer. The smaller squash did not resist; the skewer slid smoothly through its cavity. The larger squash was firmer. I replaced the larger in the oven and started on the smaller. It was time for the next step in the recipe.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368