Aley Chubeza #206 July 7th-9th 2014

It’s Spaghetti Season!!

Spaghetti season???? 

Well, it’s the season of vegetable marrow, golden macaroni, spaghetti marrow, spaghetti squash, and vegetable spaghetti — all names for one of the most distinctive squash we grow. Its uniqueness is expressed by the fact that after cooking, its flesh can be ferreted out with a fork, and then comes the magic: the cooked insides separate into thin “noodles,” not unlike spaghetti. It tastes like a cross between a pumpkin and a squash, not as sweet as a pumpkin or butternut, but sweeter than zucchini. This is why the “spaghetti noodles” can be eaten just like you would eat pasta: with tomato sauce, olive oil and herbs, pesto, Parmesan (preferably not a heavy Bolognese), etc.

Spaghetti squash was one of the pioneering crops grown at Chubeza, from our very first year. For years we grew the good old yellow variety, which was common in Israel 20 years ago as well. Over the past several years, we’ve added a different variety, striped on the outside but still light on the inside, with a similar taste to the classic variety. Two years ago we had a lively innovation: an orange spaghetti squash called “oranghetti,” developed by an Israeli seed company “Origin.” This orange-hued delight is fortified with beta carotene and is sweeter. If you didn’t like spaghetti squash in previous years, we invite you to try this delectable vegetable once again.

  • Baking whole: Puncture the peeling with a fork, pre-heat oven to moderate temperature and bake the vegetable for an hour.
  • Baking in halves: Slice the squash lengthwise (to create two ellipses), remove seeds, heat oven to moderate temperature, and place the squash in a baking dish face down. Bake for one hour.
  • Steaming: Puncture the peeling with a fork, place small amount of water in pot, and insert a steamer. Place squash on steamer, seal lid tightly, and steam for 30 minutes.
  • Cooking: Bring enough water to cover squash to a boil, then place whole squash inside and cook for around half an hour.
  • Microwaving: Slice the squash lengthwise (forming two ellipses). Remove seeds and place face down in a microwave-safe baking dish. Cover dish and bake for 7-12 minutes.

Once the squash is soft, let it cool. If prepared whole, slice lengthwise and remove seeds. With a fork, gently separate the pulp into thin noodles and place them in a bowl.

Usually, the squash produces a surprisingly large amount of “spaghetti,” much more than you would expect from the outside. Apparently, sometimes the parts really are greater than the whole…

Make a sauce for your “spaghetti,” such as tomato, pesto, aglio e olio or olive oil and fresh herbs. You can even sprinkle parmesan on it, or simply season and consume with pleasure.

As this unique vegetable has made its way into the realm of haute cuisine, complex gourmet recipes have been added to the repertoire. You can find some in our recipe section, or simply experiment with preparing it in quiches, vegetable fritters, sweet/sour/spicy/Asian/Mid-Eastern seasoning, etc.

The whole squash will keep whole for over a month in a cool place. If cut, cover with plastic food wrap and keep in the fridge for two to three days. Cooked “spaghetti” should be kept in a sealed container for the same amount of time. You can also freeze cooked spaghetti squash dishes by placing them in freezer bags or sealed containers. Before serving, partially defrost and steam for five minutes till it’s warm, but not soggy.

May we have a peaceful week of summer.  Drink up and mind the sun.

Alon, Bat Ami, Dror, Maya and the Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Thyme/coriander, potatoes, tomatoes, melon/ spaghetti squash, acorn squash/butternut squash, eggplant, cucumbers, corn, zucchini/fakus, Small boxes only: Hilda pole beans, scallions/leeks/chives

Large box, in addition: Kale/ Swiss chard/New Zealand spinach, lettuce, onions, parsley, cherry tomatoes

Wednesday: Parsley, potatoes, tomatoes, Kora squash, eggplant, cucumbers, corn, zucchini/fakus, lettuce, cherry tomatoes/green peppers, Small boxes only: Hilda pole beans/leeks.

Large box, in addition: Kale/New Zealand spinach/thyme, melon/spaghetti squash, onions, scallions/chives

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Spaghetti squash recipes:

Vegan Moroccan-Spiced Spaghetti Squash

Spaghetti Squash Frittata Fritters

Spaghetti Squash with Feta, Dried Cranberries & Almonds

spaghetti squash kugel

Spaghetti Squash Medley

Spaghetti Squash Recipe with Spinach, Feta & Basil White Beans

Spaghetti Squash Curry