Spaghetti Squash
Photo: Ajna Jai / Contributor
While strolling through the Urban Harvest farmers market one morning, I was excited to spot something I had never cooked or tasted before. A farmer with a few large, ripe yellow spaghetti squashes called me over and persuaded me to buy them, even though I told him I was going to be out of town for the next week or two. “They will be fine in your refrigerator for a few weeks. You can cook them when you come back.” He was right.
Spaghetti squash originated in China and was brought to America in the 19th century. Once roasted, the inside flesh separates into spaghetti-like strands. To first understand their flavor, I simply cut the squashes into cross-sections and roasted them with salt, pepper, olive oil. I drizzled them with yogurt and sprinkled herbs on top, as in the recipe here. Another interesting way to cook them is to turn them into a salad with braised mushrooms, seeds, nuts and fresh fragrant herbs and greens. Either way, spaghetti squash is quite an exciting discovery in my kitchen, and I hope you give it a try.