Spaghetti Squash

Storage and curing: We're just getting to the spaghetti squash harvest this week, which means we will be giving them out immediately, without a curing period. Luckily, many of the fruits are already field-cured, meaning they have reached full ripeness out in the field as they lie. We will be sorting squash by fully-cured (deep yellow, like at R) and not-fully cured (with a greenish tinge, L). Everyone should get a cured squash this week, but if you don't just let it sit for a week or so to do it's thing. Spaghetti squash, like all winter squash, wants to store in a cool, dark place with some occasional airflow. I use a kitchen cabinet away from the stove that I open frequently. The curing can be at a bit higher temp, so more like the sunny dining room table, but the conditions are pretty similar for both curing and storing. If your squash is yellow like the one top R, you're ready to cook!

General cooking: cut in half and scoop the seeds. I put a tiny bit of oil on the cut side and put it cut side down on the pan. I think this helps them steam, but I've also done them cut side up too. When easily pierced by a knife, take them out and let cool slightly before scooping out flesh.

Ideas for dishes: I think simple is nice. Some garlic and butter makes a nice side dish. You can also use it as a layer to a ratatouille casserole. Stuffing is also nice. Cut in half like above but put on the pan cut side up and fill with chopped veggies, cooked sausage, pesto, pine nuts or walnuts, and your favorite cheese. Each half makes a whole meal for one! I remember one of my favorite restaurants in Williamsburg, where I attended undergrad, served this dish.