This week we will carry spaghetti squash from Island Meadow Farm on Vashon Island. Island Meadow is a new farm partner for us at PCH, and we are excited to work with them!
Spaghetti squash is an awesome vegetable. It tastes great, it’s nutritious, and it is hugely variable in its cooking applications. It’s a variant of the same species as most types of edible squash, Cucurbita pepo, but it has a unique twist- when cooked, the flesh comes apart in ribbons that look like spaghetti noodles. Because of this twist, you can serve spaghetti squash as a replacement for the wheat-based noodles in pasta. This is obviously quite helpful for our gluten-intolerant and celiac friends, but it also fun and delicious even if you also love a good semolina pasta.Spaghetti squash contains relatively high amounts of dietary fiber, vitamins A and C, folic acid, and beta carotene. The folic acid makes it a good choice for pregnant women It’s also low in calories, making it a good choice for a weight loss regimen if you are looking to reduce your caloric intake while maintaining good nutrition.
To cook a spaghetti squash, simply cut in half the long way, drizzle it with some olive oil, and sprinkle some salt and pepper on the flesh. Put the halves face up on a baking sheet and bake it at around 375 degrees for about an hour. The flesh should be tender, but not mushy. Here’s a more detailed guide to cooking a spaghetti squash.
What’s your favorite spaghetti squash recipe? Let us know!
Have a happy and safe Halloween everyone.
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