I first encountered spaghetti squash when a friend of mine was doing Weight Watchers, in the 90's, when the low fat craze was in full swing. She cut the poor squash in half, microwaved it, shredded its innards with a fork, and then served it with fat free marinara sauce from a jar. Is it any wonder I've had a hard time loving spaghetti squash?But it turns out there is much to love about this squash. It's easy to grow, drought and insect tolerant, and most of all, stores forever on a counter top. Last summer I planted a single hill from some seeds I'd saved from a supermarket squash. Then I forgot all about that hill, moved some of my beds around, and rearranged my watering system. Somehow the spaghetti squash got left out in the cold, metaphorically. More literally, it got left in a spot that I completely forgot to water and often tromped across, dragged a hose over, and snapped of bits of vine.
Still, I ended up with dozens of squash. Dozens and dozens. I gave some away. We ate a few. And I filled a huge basket with about twenty of them back in July. We're down to four, after eating two of them last night as a main course, with garlic, butter, and parmesan. Which brings me to what I consider the primary virtue of spaghetti squash. Because they store forever, without canning or freezing, you can have fresh summer squash in February. That's right -- fresh, not frozen or canned, summer squash. Not winter squash.
It wasn't until I realized this that I started to really, really love spaghetti squash. You see, this squash had been sold to me under false pretenses. It was supposed to be like spaghetti. In fact, except that you can shred it with a fork and make something vaguely spaghetti shaped, there is no similarity.
Which is why I am announcing to all spaghetti squash everywhere that the jig is up. You are not spaghetti. You are squash. Stop pretending. Be proud of your vegetable nature. You are delicious, just like you are.
We were just reminiscing about how well the spaghetti squash stores for us while eating it for dinner a couple nights ago. I told my wife that the first year we stored it I was surprised as it is a summer squash. Summer, winter, storage, all I really know is that I like it and will always grow some.:)
ReplyDeleteYou have a fine sense of humor! I did not know it stored so well or was so prolific - I too had been boycotting it for its false promises (am gluten intolerant and long for pasta, lol) - I will surely grow something year, grows and stores well, sounds perfect to me! Peace
ReplyDeleteI believe I know this "friend" of whom you speak. Too bad she didn't stick with that Weight Watchers stuff :-)
ReplyDeleteHa!
ReplyDeleteWe grew some accidentally this year from our compost...can we can it?
ReplyDeleteWe grew some accidentally this year from our compost...can we can it?
ReplyDeleteWe tried Spaghetti Squash for the 1st time last year, we loved it. Cut in half cleaned out seeds, olive oil and butter and fresh herbs. Thyme, Sage, Rosemary, and into the microwave cut side up for 7 minutes. So.o.o I decided to grow some this year. 1 hill 2 plants, 45 Squash later, I gave most away but could have sold at the local farmers market. I will plant again next year
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