Spaghetti Squash is part of the fall harvest at the Hamilton Farmers’ Market. Spaghetti squash is a nutritious winter vegetable that offers lots of fiber and a fun, spaghetti-like texture and built-in bowl shape.
Here’s the best way to cook spaghetti squash from the Hamilton Farmers’ Market.
- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut the spaghetti squash in half. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Using a large spoon, scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub throughout the inside. Add more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them with the cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes. The cut sides should be turning a golden colour and the interiors are easily pierced through with a fork.
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.
Spaghetti squash pairs perfectly with the following flavours:
- Basil and thyme
- Bell peppers
- Vinegar: balsamic, sherry, red or white wine vinegar
Plan your trip to the Hamilton Farmers’ Market this fall. Enjoy the seasonal fall harvest of vegetables available now. Open Tues, Thurs, Fri (8:00 a.m. to 6:00 p.m.) & Sat (7:00 a.m. to 5:00 p.m.) Plan your trip to the Market today.