Baked Spaghetti Squash Recipe with Cheese

This Baked Spaghetti Squash Recipe with cheese makes a yummy side dish using the squash from your garden.

| May 2013

The Four Season Farm Gardener’s Cookbook (Workman Publishing, 2012) combines two books — a garden guide and a cookbook — in one. Authors Barbara Damrosch and Eliot Coleman show you how to grow, harvest and store the very ingredients used in their recipes. This recipe was taken from chapter 13, “Earthy Vegetables.” 

You can purchase this book from the CAPPER’s store: The Four Season Farm Gardener’s Cookbook.

More from The Four Season Farm Gardener’s Cookbook:

• Growing Squash for Cooking
• Grow Lettuce and Enjoy Your Own Salad Greens
• Beet Salad Recipe  

In my view, spaghetti squash is an underused and often misunderstood vegetable. It’s quite a wonderful thing: The tendency toward stringiness, characteristic of some hard-fleshed squash, has somehow been turned into an asset. The result is an interior that, when cooked, breaks into delicious spaghetti-like strands.

But I think the analogy with spaghetti can be taken too far. This might look like vermicelli, but it is distinctively vegetal — tender, with a bit of a crunch, and just slightly sweet. To me it does not call out for an aggressive red sauce, and the idea of pawning it off on your child as pasta insults his or her intelligence. I’m usually satisfied with just butter (lots of it) and salt and pepper, but the treatment here is a special-occasion departure with, I admit, a little Northern Italian influence. Serving it directly from the squash skins makes a fun and unusual presentation, but if you prefer, you can scoop the flesh out of the skin and serve it in a warmed shallow bowl or baking dish.

A spaghetti squash is ripe for use when it has turned slightly golden in color.

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