The following is an archived post
It’s hard to believe that Thanksgiving has now come and gone and we have returned to the work week with bellies full of festive meals and diminished leftovers in the refrigerator. As we make the transition into late fall and gear up for winter, it is time to make the most of the season’s bounty…this means lots of squash!Squash actually originated in North America and is one of the oldest known crops. Hearty and full of nutrients, squash is particularly rich in Vitamin A, C, and fiber.
Spaghetti squash, bright yellow or
pale orange in color, is an interesting variety of squash named for its stringy flesh and mild taste — a great, lighter-tasting veggie choice among some of the more intense, hearty winter items and flavors.
Spaghetti squash is abundant at this time of year and can last for quite some time in storage, which is a bonus.
Whether at home or in any of our FISD dining halls, kids tend to enjoy spaghetti squash because of its name and the presentation of “strands.” Offering with a bit of sauce and cheese makes it go even further, although it can of course be prepared in a number of tasty ways.
Basic prep is easy – see below!
Roasted Spaghetti Squash
• 1 spaghetti squash – any size!
• Sea salt and freshly ground pepper to taste
1. Preheat oven to 400°F.
2. Cut squash it in half lengthwise remove seeds. Sprinkle with salt and pepper. Lay it flesh side down on a baking sheet. Bake for 45-60 minutes, or until a knife easily pierces through the largest part of the squash.
3. Remove from pan and allow it to cool enough to handle. Shred the squash with a fork and transfer the shredded strands to a bowl.
4. Season or dress additionally to your preference!