Got Squash?

When I close my eyes think “August” a few things come to mind… county fairs, peaches, that end of summer heat, back to school…oh yes, and spaghetti squash. I tend to have about 20 spaghetti squash at any given time. If you have ever grown these little suckers you will know that you basically cannot mess up the growing process (plant them once frosts have passed, walk away, and come back in August & you have a million).

People often ask if spaghetti squash tastes like spaghetti or pasta. The answer is simple: No. They taste like squash. They just LOOK like spaghetti. So, if you aren’t a squash fan, I am not going to sugar coat it and lie telling you “yes, sure it tastes like pasta”…because it doesn’t, sorry Charlie.

If you DO like squash though, read on as you are in for a real treat. I will walk through my favorite way to prepare & cook a squash. What you decide to do with it from there is up to you!

I like to grill my squash, but if you aren’t down for that oven roasting is just fine. First you need to wash the outside to remove any dirt or garden leftovers. Place the entire squash in the microwave for 2 minute increments until you can get a knife into it and slice it in half. This will take a few rounds. But, whatever you do, Do NOT try to cut a raw squash in half…I can’t even explain to you all of the bad things that will come of that.

Once you have it halved, you will need to cut the top off, and remove the seeds with a spoon (see the photos below). Lightly oil, salt & pepper the insides of the squash. Let the squash sit for a few minutes & feel free to run the salt/pepper in a bit. You will be placing this side down on the grill so 90% will fall off immediately. For oven roasting see below.

You will want to heat your grill to a high temp. Place the squash clean side down, close & turn the temp down to medium/high. Depending on your grill you will cook them for 20-25 minutes (every grill is different, so it may take longer or shorter). The idea is that the inside is charred & you can easily remove the fleshy inside. Once you see the outside (or skin side that is up) begin to blister and peel) they are done. Gently remove them & let cool.

 For oven roasting squash you will want to clean and prepare as above. Preheat oven at 400 & roast (clean side down) for 45 minutes to an hour.

Take a serving fork & scrape the inside out into a bowl…you are done. Once you have your squash grilled & in a bowl you can quickly dress it a million ways. Here are just a few simple ideas…

(* vegans omit all cheese).

Classic: Dress with a basil or rosemary infused oil oil & Parmesan cheese. Toss in roasted vegetables, salt, pepper & some fresh basil or rosemary.



Mexicano: Toss squash with chili powder, cumin, a pinch of cayenne pepper, salt & pepper. Top with roasted jalapenos or spicy peppers, a corn salsa, black beans, and a zesty Spanish cheese. You can serve this over tortilla chips as well for a "nacho" effect!



Mediterranean: Toss in a light olive oil and toasted pine nuts, top with Greek olives, feta cheese, and a balsamic reduction. Serve with a bean salad or classic Greek salad.



Italiano: Stuff a portabella, top with a marinara sauce (Trader Joe's has a fantastic low fat marinara sauce), a few slices of fresh tomatoes. Roast on high until tomatoes look a bit crispy. Remove & drizzle with a small amount of truffle oil, and a pan toasted gluten free bread crumb/Parmesan topping. Add some fresh basil on top.



 I would love to hear what you come up with! Feel free to share your squash ideas! Enjoy!