Fall is marching down upon us, and that means squash! Squash has always been a strange pantry addition, coming in all sorts of shapes and colors. I found this round, white flying saucer in our box and wondered, "What makes this squash special?"
The CSA boxes have been packed with various winter squashes these past few weeks and I love it! They look lovely on my table and they taste like autumn.
You can use almost any winter squash exactly like you would use pumpkin — use cooked, pureed squash in place of canned pumpkin in the usual recipes like pies and quick breads. Or add it to pancakes.
I remember my mom’s excitement when she discovered spaghetti squash. She was on a path of healing that involved eating only meat and vegetable for an indefinite time, guided by a nutritionist. For my fruit- and pasta-loving mom, this was no easy thing. So discovering this pasta-replacement was a wonderful surprise!
Sure, it’s not exactly like “real” spaghetti, but if you can’t have the real stuff, it makes a pretty great substitute.
Even though I can eat regular pasta now, I still love spaghetti squash. It leaves me feeling healthier than after eating normal spaghetti for one thing, and I’d much rather eat this than certain other vegetables!