I was going to write the first squash of the year is a Spaghetti Squash but of course I’d be wrong as we have been having squash all summer in the form of courgettes. So how about the first winter type squash we are having is a Spaghetti Squash.
It doesn’t look quite like a pumpkin which is the sort of winter squash we are more familiar with and that gets even more true when you cook it but then it’s actually in the same species as courgettes but keeps better on the shelf than they do as it develops a harder skin, not that it looks much like a courgette either.
The special thing about a Spaghetti Squash, and where it gets it’s name from is how it looks once cooked. You generally cook it in it’s skin because once cooked it falls apart into spaghetti like strands.
To cook – Cut in half and remove seeds (or stab holes into to it and cook whole). Place in a baking tray and either brush with a little oil and add any seasonings you like. Roast for about 45-50 mins depending on size, longer for a whole one, till the flesh is tender but not mushy. Fork out the strands, add butter and herbs or any pasta sauce you like.
Can also be microwaved or boiled apparently but we have never tried those methods.
Here are few links you might find useful