Farm-to-School January 2019: Spaghetti Squash
Spaghetti Squash is a nutrient dense fruit of the Cucurbitaceae Family. It is a low calorie, low carb alternative to Spaghetti for people who are celiac, diabetic, or may have to reduce their intake of simple carbohydrates for health reasons. Spaghetti Squash is full of fiber, B Vitamins, and Potassium, however is lower in Vitamin A compared to other varieties of squash. When substituting Spaghetti Squash for Spaghetti Pasta, you can save about 170 calories, and 30 grams of carbohydrates in a one cup serving.
In addition to mashing garlic and scooping out Spaghetti Ribbons, students explored the magic of Squash seeds this month. By saving seeds, which most people just throw into the compost, you further the lineage of that plant and pay respect to its ancestors that came before. We counted over 150 seeds in an average sized Spaghetti Squash, all of which have the potential to grow into its own plant that yields 5-6 more Spaghetti Squash. Thats 900 potential Squash fruits inside of just one Spaghetti Squash!
- 1 Medium to Large Spaghetti Squash
- 2 Cloves of Garlic, Crushed
- 2 Tablespoons of McCormick Dried Oregano
- California Olive Ranch EVO (Allergy-Safe Brand)
- Salt to Taste
- Preheat oven to 375 degrees. Cut Spaghetti Squash lengthwise and scoop out seeds and insides. (Save the seeds to toast with cinnamon or replant in your own garden)
- Drizzle Olive Oil and sprinkle salt over the insides of the squash. Bake facedown for 45 minutes or until you can pierce through with a fork.
- Fluff the insides to get the Spaghetti-like ribbons to separate.
- Heat Olive Oil in a pan on low heat.
- Stir in crushed garlic, until fragrant.
- Scoop Spaghetti Squash into pan, stir in desired amount of Oregano, Enjoy!