I was so excited to see the huge pile of beautiful Ontario squash at my local grocery store last week. Like Ontario corn, squash makes me feel better about the end of summer. When choosing a squash, look for one that is heavy for its size and has no serious marks or gouges in the skin. Try pressing your fingernail into the skin. If it’s fairly hard, it’s ready. If you can mark it easily, try to find a firmer one. You can store the squash out of the fridge for a few weeks.
Spaghetti squash is easy to prepare and delicious. This is just one of the many ways you can enjoy it.
1 spaghetti squash
4 cloves of garlic
1 tablespoon of butter (or margarine)
cooking spray (Pam?)
salt & pepper to taste
First, preheat your oven to 450 degrees F (I made my squash in a big toaster oven). Cut the squash in half the long way using the biggest, sharpest knife you have. Take the loose papery skin off of the garlic but don’t peel it. Spray a baking sheet with the cooking spray (you could also grease it with margarine or butter). Place the squash halves cut-side down on the pan and slip two cloves of garlic under each squash half. Bake the squash-garlic combo for about an hour, until you can pierce the skin easily with a fork.
When the squash is cooked, flip it onto its shell and butter each half. Then squeeze the roasted garlic out of its peel and mash it slightly with a fork. Spread the garlic onto both squash halves, then salt and pepper them lightly. Using a fork, fluff the squash so the spaghetti strands come apart. Taste and add more salt/pepper/butter as desired. You can serve it right in the squash halves for a cute fall dish.