Up until about a year ago, I don’t think I had ever cooked any type of winter squash. They are pretty to look at and use as decorations, but what do you do with them?
So what happened a year ago? Last year I began to receive organic produce delivered to my door by a wonderful company called Palmetto Organics (www.palmettoorganics.com). I do not get to choose the produce I receive as it’s based on what is in season. So when fall rolled around squashes appeared in my delivery bag and I had to figure out what to do with them. I soon realized that the most difficult part of preparing squash is cutting them open. The rest is cake! Pretty much all winter squash can be prepared the same way – roasting in the oven.
This week I had a spaghetti squash to deal with. I had some time this morning so I roasted it up with some cinnamon. I served it to my nutrition class tonight and they loved it! I served it cold, not intentionally, and many said that it was delicious! Who would have thought?! So here is my simple recipe for roasting squash. Add more time or take away time based on the size of the squash. It is done when you pierce it with a fork and it is soft all the way through.
Roasted Spaghetti Squash
1 spaghetti squash, split length-wise
cinnamon (optional)
1/2 cup chicken or vegetable broth (water or white wine can also be used)
1. Preheat oven to 450 degrees.
2. Spray a 9×13 pan with cooking spray.
3. Sprinkle cut sides of squash with cinnamon (or you can use salt and pepper or other spice mix).
4. Place squash, cut side down, in 9×13 pan. Pour in liquid of choice.
5. Roast for 30 minutes or until tender throughout.
6. Let cool for 10 minutes and then rake a fork through the flesh to create the “strings” of squash. (If using another type of squash, simply scoop out flesh and serve as a side or puree for a soup.)
Another option is cut up a squash into chunks and roast the chunks on a baking sheet. This may take less time.
Nutrition Facts: Spaghetti squash is low in calories (about 40 calories for 1/2 cup of strings) and has a balance of many vitamins and minerals. It contains about 2.5 grams of fiber per 1/2 cup and is a good source of Vitamin A and Vitamin C, particularly.