Winter Squash Doesn't Need to Be Intimidating October 23 2016
It's that time again!! Winter squash time is one of my favorite times of year. Because I do not eat grains or starchy vegetables like potatoes, winter squash is one of the most comforting similar foods I can enjoy. And so abundant and amazing grown locally!
So we've been getting creative over the years with just how to have winter squash beyond something like pumpkin pie or halved with cinnamon. You've seen it in our chili, curries, savory tarts, fritters and more.
This Spaghetti Squash Bake is one of our favorite options. It is all about the squash. Another deceptively simple ingredient list of coconut milk, thyme, spices and onion for the sauce makes a lovely, rich and somehow creamy not coconuty flavor.
Cooking Winter Squash at HomeWhile eating winter squash may be comforting, for most of us cooking it is most certainly not. How do you hack into the tough, awkwardly shaped, often large vegetables without injuring yourself or taking forever?
Our secret is to cook the squash whole. All kinds of them, no matter what you're doing with it. Even if you are going to peel and cube it to put in curry, for example, par-bake it so it is more tender, but not fully cooked, first. This partial cooking makes the squash possible to cut into effectively (and safely), but still allows you to finish the cooking to meld with the rest of the flavors in the final dish.
Also always poke the skin of your whole squash before baking! If you do not, they will explode. No joke. I had a spaghetti squash blow open my oven door when it exploded and spray squash innards all around the kitchen before I took this advice seriously. Of course, you could also do this on purpose because it was pretty cool. Either way, enjoy your squash!