Week #11 - What's in the Box - This Week's Focus - Spaghetti Squash

Well September is here whether we want it or not! I personally love the fall season but just wish the month was not so busy! With the kids going back to school (all parents are heard cheering!) and the fall activities ramping up at the same time as all the harvest activities going on, its always a bit of a chaotic time.

Hope all of you CSA members have been lifting weights and doing some stretching as you will definitely need it to heft this weeks' box (not mention next week's!)

Speaking of next week, given that it will be your last box, I thought I would remind you to please bring some bags or your own box next week to take your veggies away with.  

What's in the box this week:
Onions
Potatoes
Cucumber
Zucchini
Herbs (cilantro, basil, parsley, oregano)
Assorted peppers - Jalepeno pepper (green, tear drop shape) or Banana pepper (yellow, spear shaped) or Cherry Red Hot (small round red) or Chile peppers (round, thin) or Habeneros (small crumpled green/orange)
Tomatoes - both cherry and regular size
Melons - Honey Dew melon (white/green, smooth and round) and Cantaloupe (white/green, rough exterior, round) (half share got one and full shares got both)
Spaghetti Squash - oval shaped - creamy white to yellow color (see this week's focus below for some ideas on what to do with this lovely item)
Swiss Chard
Carrots
Leeks
Pumpkin - (Sugar Pie variety - great for making pumpkin pie!) - Note: next week we have a bigger one for you!


This week's focus - Spaghetti Squash

The spaghetti squash (also called vegetable spaghetti, noodle squash or gold string melon is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Simply cook and use in place of spaghetti noodles with your favorite sauce - you will be amazed at how good it is!

Cutting Up Spaghetti Squash Before Cooking

Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.

Separate strands by running a fork through in the "from stem to stern" direction.

Cooking Spaghetti Squash Whole

Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

When done, cut open "at the equator" (not lengthwise), remove seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands with a fork.

Did You Know? Any squash seeds can be roasted just like pumpkin seeds (pumpkin is a kind of squash). They are low-carb, nutritious, and delicious:

Spaghetti Squash Storage Tip

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn't well-heated, maybe you can use some space in it as a "root cellar" to store onions, squash, apples, and the like. On the other hand, spaghetti squash will keep several weeks at room temperature.

Enjoy!