Week 16- Spaghetti Squash

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The first evidence of the fall harvest coming in appears in shares this week: winter squash. Spaghetti squash is named for the stringy, pasta-like appearance of the flesh after cooking. It’s a wonderful substitute for the real thing, turning a marinara sauce meal into a light, fresh dish.

To prepare, simply slice in half lengthwise (watch the fingers!) and bake at 350 degrees F. Allow the flesh to steam lightly, either face down on the baking pan or covered lightly. It’s done cooking when a knife slices easily through the outer skin and flesh. For a simple side dish, toss the cooked squash with butter, garlic, salt and pepper.

With winter squash, it’s okay to procrastinate the cooking; it will only get better over the next few weeks (or months even) sitting on your kitchen counter, continuing to ripen. Winter squash like to be kept dry and will keep for months in the right conditions. Visit with us at the farm table to learn more about storing crops for the fall and winter!

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