Spaghetti squash surprise wins over cautious cook

Hinterland Homestead with Racheal Pascoe

“No thanks. Just too weird. Not sure of the taste. I don’t want to buy it and then discover I don’t like it and then waste food. I will stay on the safe side and just not buy it.”

Ha. Boy, was I missing out. 

I had all the excuses ready to not try something new and thank goodness I changed my mind! 

Spaghetti squash grows on the ground similar to a pumpkin vine. It is from Mexico originally but is now enjoyed by people around the world. Turns out I am just catching up to everyone else! It’s never too late to give something new a try. 

 Super healthy 

Spaghetti squash is a really healthy food to eat. It is low carb, low calorie and nutrient dense alternative to normal pasta. It is also rich in antioxidants. It’s definitely worth a try. What does it taste like though I hear you asking? Well, it’s a bit like zucchini, mild in flavour but that is it’s superpower. It is able to take on the flavours of other foods paired with it. 

 How to cook a spaghetti squash 

Recently my daughter Bianca who is a chef brought a spaghetti squash home, baked it and impressed us all with this new meal. 

Spaghetti squash wasn’t served up at our house when we were kids, but that doesn’t mean I can’t give it a try now. 

It turns out you can roast or bake it in the oven, but you must cut it in half before you do. If your squash is a little too hard, you can pop it in the microwave on 1 minute intervals to soften it. You must prick several holes in it before microwaving it though. This is because others have been caught out with exploding squash! Don’t let this be you! 

Once you have cut the squash in half, place on a tray cut side up and drizzle a tiny amount of olive oil and seasoning on the cut side. Bake it for around 40 mins in a moderate oven. 

In the meantime, make your normal bolognese sauce. Browning mince, adding pasta sauce, minced garlic, grated carrot and zucchini etc. Letting the sauce flavours all meld together beautifully as you wait for the spaghetti squash to roast.  

Spaghetti strands 

When you take the hot spaghetti squash out of the oven, use an old tea towel to hold one half in the palm of your hand. Take a fork and loosen the spaghetti strands from the outside, working back towards the centre. Once you have teased the strands, dollop your spaghetti sauce on top and serve just like that! A sprinkling of cheese on top will finish it off. If you want, you can pop it back in the oven with the cheese on top. Serve to the family with melted cheese on top. They will love it.  

Grow your own 

Save the seeds from the squash you buy to try, then you will be able to grow your own at home. All squash enjoy a richly composted soil to grow in. They also like full sun and space to ramble. You can however train them up a trellis if you are stuck for space. 

Plant the seeds directly where you want them to grow. Ideally spring is the best time for our climate to plant them out. It will be 90-120 days before they are ready to pick, so ensure you won’t miss the space they take over for the summer! 

Spaghetti squash are ready to pick when they have changed to a deep golden colour and the skin it hard to press your fingernail into it. Leave a couple of inches of stalk on when you pick, to reduce the chance of rotting. They will store in a cool dry place for up to 3 months. 

I can’t wait to grow my own this springtime! It will be another food we can have in the garden we can enjoy ourselves, share with others and keep as a good staple food. 

Have a look at all the delicious spaghetti squash recipes online. You will be inspired to try other new recipes I am sure.  

Happy homesteading everyone!