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http://www.omniture.com --> Sections Home Page Local News AP News Archives Business Classifieds Event Calendar Forums Life Opinion Obituaries Photo Gallery Readers Photo Gallery Sports Tempo Weather Special Coverage 2006 Britt Festivals --> Shop Our Valley AutoFinder HomeFinder JobFinder Search Our Valley Special Sections Homelife Magazine Joy Magazine Readers Choice 2006 Oregon Golf Info Oregon Wine Info Our Valley Other Publications Local Links Ashland News eSouthernOregon Newspapers In Education Personals Moving Here Movie Listings TV Listings Volunteer Customer Service Advertise With Us Media Kit Place Classified Ad Contact Us FAQ's Home Delivery Site Map --> Email Story to a Friend October 11, 2006 Savory squash shouldn't be overlooked There was a time when I couldn't see the point of winter squash. Oh, I knew it was an effective torture device, the creation of warped horticulturists bent on terrorizing children with texture issues. Additionally, I was highly suspicious of a food that was just as comfortable in the oven as on the window ledge with a face carved on its chest and a candle glowing in its belly. But once I started hanging out in restaurants, where creative chefs were actually putting a little thought and passion into their squash cookery, my prejudice began to waver. Now I can actually appreciate a good winter squash recipe. By good, I mean a thoughtful use of herbs or spices and treatment beyond the obligatory baked slab with a pat of butter on top. I'm sure that offends those of you who are perfectly happy with your squash served this way, but I guess I haven't progressed that far along on the road toward Squash Enlightenment. The particular variety of winter squash that nudged me in the general direction of appreciation is spaghetti squash. When the late Joe Carcione, San Francisco's beloved "Green Grocer," introduced spaghetti squash to his television fans in 1970, people were agog. Calling it "something new under the sun," he proceeded to show us how the oblong, yellow-skinned squash — which more resembles a watermelon than an autumn-into-winter vegetable — got its name. Advertisement "You can steam or boil it," I remember him saying, as he picked up a freshly-cooked squash with his large, weathered hands and quickly slit it through lengthwise with his ever-present paring knife. "And then," he said, as a wide paisano grin spread across his face, "be sure and let the kids watch the next step because they will love to see it." With that, he scraped the soft, yam-like interior with a fork, and long, spaghetti-like strands of squash fell down into a waiting bowl. At the time, the Green Grocer stated that as novel as this squash was, he expected people would take to it, that it would become more than a passing fancy. Well, umpteen years later, and just as Carcione predicted, spaghetti squash is still delighting children and cooks. This is the time of year when it's easiest to find and at the peak of flavor, so give it a try. Like most varieties of squash, its flavor is complimented by tomato sauce, pesto sauce, or just plain butter and herbs. As the king of produce said, "It's absolutely delicious." Selection: The average spaghetti squash is about 3 pounds, but they range from 2 to 5 pounds. It should have a firm, unblemished exterior. It's oval in shape and light to golden yellow in color. Preparation: There are several ways to prepare this delicate-tasting squash. Cook whole in boiling water or halve and steam. In the oven they can be baked whole or halved. To cook an average, 3-pound spaghetti squash, halve it lengthwise, scrape out the seeds and place cut-side down on a lightly greased baking dish or cookie sheet. Add water to a depth of 1-inch, if desired, but it isn't necessary. Bake in a 375-degree oven for 45 to 55 minutes or until the squash is tender when pierced with a fork. The same-sized squash, halved, takes about 35 to 40 minutes to cook, covered, in a large pot with 2 inches of simmering water. When tender, fluff the interior with a fork and serve. A 31„2 pound, whole spaghetti squash will cook in 15 minutes in a microwave oven. To serve: As Carcione recommended, one of the simplest preparations is to scrape the strands of hot squash into a bowl and drizzle with melted butter and minced garlic. Due to its mild flavor, it is equally delicious with Italian meat sauces, pesto or fresh tomatoes and mushrooms sauteed in olive oil. Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Readers can contact her by e-mail at [email protected]. Would you like to respond to this story? If so Click Here to visit our forums. Advertisement Copyright © 1997-2006 Mail Tribune, Inc. All rights reserved. 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