Fall Food Pick: Winter Squash
Wednesday, November 24th, 2010
Winter squash season is almost over. Unlike summer squash, which has soft skin, winter squash has hardened skin and mature seeds. Forget the zucchini and yellow squash for the next few months. Start grabbing true winter squash, like banana and buttercup, or the weather-adaptable ones, like acorn, delicata, butternut and spaghetti, before the frost takes over the northeast.
(Heather Lewis)
This strange squash doesn’t cost much either. A spaghetti squash cooked for one person weighs in around one pound, costing about a dollar.
Just like pasta noodles, throwing in a variety of other vegetables allows for versatility. Add marinara sauce for a traditional pasta dish or some feta cheese, tomatoes, garlic and basil. Meat-lovers can add anything from ground beef to barbecue chicken. This mildly spicy recipe includes sauteed peppers (green, yellow, and red) along with sliced onions (red and yellow).
Ingredients:
1 spaghetti squash (1 lb is about 1 serving)
1 tbsp. olive oil
1 cup chopped red onion
2 cups of a chopped combination of red, green, and yellow bell peppers
1 tsp. of garlic
ground black pepper
Directions:
1. Preheat oven to 350 degrees F.
2. Cut the squash in half and scoop out the insides.
3. Place spaghetti squash face down in a baking dish filled with 1/4 inch of water. Or place it on a lightly sprayed baking sheet.
4. Bake for 30 minutes or until a sharp knife can be inserted with little resistance. Set aside to cool.
5. Heat oil in a skillet over medium heat. Saute the onion until soft. Add peppers and garlic and saute for two to three minutes.
6. Use a fork to dig the stringy “noodles” out from the squash and place in a medium bowl. Toss with the sauteed vegetables and black pepper. Serve warm.
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