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Washington Youth Garden

Spaghetti Squash: vegetable, pasta or just plain amazing?

April Martin

As I raved on the phone to my mother about this new squash I had discovered in a recent harvest at the Washington Youth Garden, she reminded me that the spaghetti squash she tried to prepare for our family years ago was an utter disaster.  Rather than dulling my enthusiasm, it reminded me just how important it is for us to keep reinforcing the need for our visiting students to be brave and try something new…and keep trying something new, because you never know when your taste buds will go through a transformation.

And it made me think that maybe my basil-butter concoction was a better choice than her marinara sauce.

But let’s let bygones be bygones and get to the good stuff!

To prepare this super-fun vegetable I cut it in half longwise and baked it face down on a metal sheet pan in about an inch of water for 40 minutes in a 375 F oven.

Meanwhile, I caramelized half in onion in a couple tablespoons of butter.

After removing the squash from the oven, I scooped out the seeds (which apparently you can eat as well - I didn’t) and used my fork to loosen the flesh that lined the hard outer shell. 

I’m a skeptic and I didn’t believe it would look so much like spaghetti.  I was wrong.  SO COOL!

I added some chopped garlic, salt, black pepper and a couple of handfuls of chopped basil from my yard to the fragrant onions.

I topped each half of spaghetti squash with half of the sauce, vowing to save one for lunch…

Good thing I have peanut-butter and jelly on hand!