Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Spaghetti Squash 101
Winter squash... in the summer?! Don’t let the word “winter” fool you! Winter squash are called "winter squash" because they are harvested and consumed in the late summer and fall, but they have the ability to be stored through the winter months when stored in a cool, dry place. Spaghetti squash gets its name from the noodle texture it creates when scraped with a fork. Here’s a simple base recipe to kick off any spaghetti squash meal!
Ingredients
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Directions
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise with a sharp knife. Note: if it's really difficult to slice, you can microwave it for 2 to 3 minutes to soften the outside skin.
- Use a large spoon to scoop out the seeds.
- Coat the inside of the spaghetti squash with oil and sprinkle with salt and pepper.
- Turn the spaghetti squash upside down on a baking tray and cook for 40 to 50 minutes, depending on the size. You'll know it's done when the top of the spaghetti squash can be easily pierced with a
- knife and the underside edges have become golden.
- Let the spaghetti squash cool to the touch, then use a fork to scrape the inside to create long strands of spaghetti squash noodles.
Notes
-
Make sure your knife is newly sharpened and take extra care when cutting. Remember to pop the squash in the microwave for 2-3 minutes if the skin is too tough to cut.
-
Spaghetti squash is best cooked slightly al dente, rather than overcooked and mushy. Especially if you plan to store it or add it to other ingredients where it may continue to cook.
Source: Downshiftology
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.