It is with great joy and fanfare that I would like to announce that the season of spaghetti squash is finally upon us. This early in the season, the squash are still small, but they are delicious, and ready to be consumed.
Many people do not know what a spaghetti squash is, and are mystified by how to prepare it. Well, let me tell you: it is one of the easiest, most tasty foods to make. Someone that is completely inept in the kitchen will have no problem making this delicious vegetable. The taste is pleasantly mild, and slightly nutty. Most people who do not like acorn squash or delicata squash will like this (my daughter is quite the fan of this vegetable and DETESTS other squashes).
Preparation is simple and pretty fool-proof. Wash the outside of the squash, and pierce it with a fork about ten times, evenly over the whole squash. Put it in the microwave on high for approximately 10 minutes (until the outside is soft to the touch). Let cool to the touch, and when cool, cut it in half and remove the seeds (there are not a lot of seeds in these things, so cleaning them out is a snap). Then, scoop out the squash until you get to the rind. Clean, clean, clean that squash out until it is completely bare. I choose to drizzle a tiny bit of spaghetti squash for taste.
Toppings for the spaghetti squash can be anything you'd top pasta with. I often make a quick meal by throwing numerous different veggies in a pan with a bit of olive oil (green pepper, Vidalia onions, button mushrooms, etc) and sauteing them to a perfect crispness. I will add them to a good spaghetti sauce (love Muir Glen varieties) and topping it all off with some parmesan cheese.
Bon appetit!
