Oh Gourd! Spaghetti Squash is a hit!

This morning has a true feeling of a Tennessee Fall. Thick dew covers everything, a light mist hangs in the trees and a cool 55 degrees fills the air. I welcome every new season as it is a true renewal and this morning felt very much that way. In my observation the Harvest Moon ushered in this fall feeling on Saturday and I feel it is here for awhile.

With Fall comes the "Harvest" season and the renewed interest and taste for gourds of every shape and color. My own sustainable culinary venture has given me the opportunity to open a mystery box of seasonal produce through my CSA (community supported agriculture). The best part has been the necessity to learn about and prepare seasonal foods for my family and the Nutrisha consumer.

In the last two weeks one gourd has shined as a star- The Spaghetti Squash! As a great-granddaughter of Italian immigrants I hold "spaghetti" as a cupboard staple and find it appalling when I hear Tennesseans put ketchup on that sacred noodle, so the idea of replacing it with a vegetable is... well, actually, as a nutrition culinarian I LOVE IT! I was first exposed to spaghetti squash when Suzanne Sommers first began her holistic book writing in the 90's. At the time it did not make sense, but now I get it!
From a nutrient density perspective winter squashes are extremely rich in vitamin A and are a good source of vitamin C, folate and potassium. The darker squashes like butternut have more beta carotene whereas the spaghetti squash provides a smaller amount. Winter squash also has more fiber than a summer squash, that means healthy colon and feeling full without a huge portion.

With plenty of garlic from the organic farm in the kitchen and butter as my favorite ingredient I knew this gourd and I would be fast friends. There are a few basic ways to get the spaghetti from the squash. Bake, steam or microwave. I am not a fan of microwaving due to the nutrient zapping, and Nutrisha is here to teach nutrient efficiency! If you can cut the squash in half long ways then you are good to go, if not then you may need to bake about 20 minutes to soften.

Cut in half long ways and scoop out the seeds. Add a layer of butter or olive oil and garlic to the open side of each half face up. Bake covered for 1- 1.5 hours depending on size of the squash. How do you know it's done? You will be able to rake the spaghetti out easily, if not, continue to cook.
When you have a loose spaghetti product, rake all the "meat" out into a bowl, toss with butter and shredded parm or mozz and enjoy!

Another popular addition to the spaghetti squash Nutrisha has served recently is a bruschette. Chop large tomatoes or slice grape tomatoes and toss with basil, oregano, parsley, salt, pepper and garlic. I also add shredded park. Use as a topping to this dish, I have served spaghetti squash with bruschette in boxed lunches cold but I prefer to eat it hot.