Though I’ve eaten a fair amount of spaghetti squash, I had never cooked with it before. At work a few weeks ago, some of my colleagues were discussing how easy it is to prepare — just boil the whole squash for half an hour, and then you can eat it any way you like. I picked some up at the Greenmarket, and followed their instructions. It worked like a charm; after boiling, I used a large serrated knife to split the squash in half, and after removing the seeds the flesh of the squash simply began breaking apart. It’s an interesting phenomenon, to see what looks like solid squash turn into the long skinny strands that give the squash its name. To serve I sauteed some kale in olive oil, seasoned with salt and pepper, tossed in the cooked squash, and sprinkled with fresh lemon juice. The texture is slightly crunchier than spaghetti, and there’s a sweet pumpkin-like flavor that reminds you that you’re eating a squash, but I’ll be darned if it doesn’t work great as a pasta as well.
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