03 Sep Spaghetti Squash rolls us closer to fall
With Labor Day come and gone, it may be the unofficial end of summer, but the weather is telling us we still have three weeks until the equinox. This late season heat is keeping the tomatoes and sweet peppers pouring in, and our irrigation manager Jared on his toes. We thought we’d give you a break, however, from all the summer squash of the last few months and roll out the spaghetti squash for a little taste of fall.
The easiest way I’ve found to roast these is whole (because who hasn’t struggled in alarm with a big knife and a twirling squash??).
Preheat the oven to 375 degrees. With a small sharp knife, prick the squash all over. Place on a rimmed baking sheet and roast until tender when pierced with a knife, about 1 hour and 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out the seeds. Scrape squash with a fork to remove flesh in long strands.
Saute in some olive oil a bunch of kale, a few torpedo onions and a couple cloves of garlic and toss it with the spaghetti squash “noodles”. Delicious!
Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.