Pumpkin Squash Festival

I have noticed that every year during October, the Martha Stewart magazines are always chock-full of articles and pictures of pumpkins available in every color imaginable. They make the reader excited about the fall when they describe to you all the clever ways that you can decorate your table top with these elaborate squashes. But if you are like me, whenever I go looking for these unique colored pumpkins, they are no where to be found. Everywhere I look, I only see orange pumpkins. That is, until I read about the Pumpkin Squash Festival in this article on the Centennial View.

This is what I discovered...













Pumpkins and squashes come in all shapes, sizes, colors, and there are hundreds of different kinds of squashes and they all have unique flavors and textures. They are great for carving, but they are even better for cooking. You can make pies, soups, and even glazed pumpkin or squash that are delicious and packed with vitamin C, A, fiber and carotenoids.

Of all the unique squashes I saw this year, I recently discovered the spaghetti squash. It has a mild , delicate flavor and when it is cooked, it looks like thin translucent strands of spaghetti. You can either eat it like its spaghetti (with cheese and marinara) or you can make hash browns with it. But either way, spaghetti squash is a dieter's dream--a four ounce serving only has 37 calories!





Bake: Cut the shell in half lengthwise and scoop out the seeds and fiber. Pierce the shell all over with a large fork or skewer and place in a baking dish cut side down. Fill with enough water to cover the bottom. Cook in oven at 375 degree
approximately 1 hour or until flesh is tender.

Spaghetti Squash Hash Browns

1 Medium Spaghetti Squash, cooked
1/3 cups all-purpose Flour
1/2 cup Grated Parmesan Cheese
4 Tablespoons Butter or Olive Oil
Salt and Pepper to taste

1. Prepare and cook squash (see basic methods above). Mix squash strands with flour and cheese.

2. Heat 1 Tablespoon butter or oil in skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Form a thick "hash brown" cake.

3. Cook until bottom is lightly browned. Cook until lightly browned.

Source: Spaghetti Squash.