Waiting on Winter Squash

I wanted kabocha squash. You don't always get want you want.

The other morning when I walked to the squash section of my local supermarket, it was practically empty, well, except for the tiny area where the produce guy was rearranging the spaghetti squash. 

"Hey, do you have any kabocha squash in the back?" I asked. 

"Sorry, we didn't get any kabocha squash in this week, but we do have spaghetti squash," he said, and held one out to me, with an expectant smile.

"How about butternut squash?"

"No, the truck hasn't come in yet."

"Acorn?"

"Nope."

"You know, that spaghetti squash looks really good," I said. 

"Doesn't it?" he replied, and handed me the squash.

Though I'm committed to eating more kabocha squash this year, there's nothing wrong with giving spaghetti squash a little love. Or shall I say, "amore"? Because spaghetti squash needs Italian love -- grassy extra virgin olive oil, fragrant rosemary and basil, and salty Parmesan. Mangia!



Herbed Spaghetti Squash with Olive Oil and Parmesan

Serves 4 to 6

Printable recipe.

1 spaghetti squash (about 3 1/2- 4 pounds)

2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)

1 garlic clove, minced

3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.

2.  In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.

You might also enjoy these spaghetti squash recipes:
Baked Spaghetti Squash with Butter and Cheese recipe from Food Blogga
Spaghetti Squash Gratin with Walnuts and Bacon recipe from Teacher Cooks
Spaghetti Squash with Roasted Brussels Sprouts & Chickpeas recipe from Fat Free Vegan
Spaghetti Squash with Spinach, Feta, and Basil White Beans recipe from Cookin' Canuck

Hey, Dad, I Finally Like Spaghetti Squash!

No, this is not a picture of a sea anemone. It's spaghetti squash. And though my mom doesn't like it, she makes it all the time for my dad since it's his favorite type of squash. Her favorite, by the way, is buttercup. I know this because the three of us have the same conversation every year as if it's a revelation:

Dad: "What did you buy at the farmers' market this week?"

Me: "Some butternut squash."

Mom: "Ooh, yeah? I love butternut squash. But you know what's even better? Buttercup. You should try it."

Me: "Yeah, Mom, I have tried it, but I don't like it as much as butternut."

Mom: "How could you not like buttercup squash?!"

Dad: "You know what the best squash is? Spaghetti squash. Your mother makes it with tomato sauce and cheese. Oh, I love it like that. You should try it."

Me: "Yeah, Dad, I have tried it, but I don't like it as much as butternut."

Mom: "Oh, yes, your father loves that spaghetti squash. I don't. Blegh."

Dad: "How could you not like spaghetti squash?!" (Then, convinced that this is the year he will persuade me) "Well, you don't know what you're missing."



Well, Dad, you'll be happy to hear I finally agree with you. I didn't know what I was missing, until last week. My local supermarket had a sale on winter squash, so I ran right over to stock up on acorn and butternut, only to find a bin filled with a dozen spaghetti squash. Yeah, sure, I thought, that's cause no one wants it. Since I cannot pass up a bargain, I bought one anyway.

I had buyer's remorse the minute I got home. I didn't want it with tomato sauce. Let's face it, spaghetti squash is not the same as spaghetti no matter how hard you try. Then I thought of making an herb pesto but was all out of sage. And that's when it hit me. My favorite way to eat real spaghetti is with butter and salt.


Once the squash was cooked, I excitedly scooped out the cooked flesh, which is the best part of cooking spaghetti squash anyway. Then I added butter, salt and black pepper, and some grated Reggiano-Parmigiano.

It was good. OK, it was better than good. It was delicious. It tasted like, well, spaghetti. The firm luminescent gold strands of flesh become deliciously coated with melted butter just like pasta. For a richer more savory flavor, sprinkle some fresh thyme, rosemary, or parsley on the squash before serving. This is a simple, fresh, and comforting side dish that I'll be happy to make again.

My parents and I will likely have our annual squash talk this week. I have a feeling it's going to end a little differently this year though. So, what's your favorite squash?

Baked Spaghetti Squash with Butter and Cheese

Makes 4 servings
Print recipe only here.

1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional

Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender.

Using a fork scrape the hot flesh from the squash and place in a bowl. Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss until well combined. Garnish with remaining 2 tablespoons cheese and herbs, if using. Serve immediately.

You might also like:

Olive Oil, Caramelized Onion, and Sage Sweet Potatoes




Roasted Acorn Squash with Medjool Dates and Toasted Almonds

• Spaghetti Squash New Mexican from Karina's Kitchen
• Spaghetti Squash with Garlic, Parsley, and Parmesan from Coffee & Vanilla

I'm sending this to Scott of Real Epicurean who is the hosting this week's Weekend Herb Blogging, now managed by Haalo.

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