I’ve been wanting to try spaghetti squash ever since my good friend Sammy of Sammy Davis Vintage posted a photo on Facebook a few months ago.
She made spaghetti squash and I was fascinated.
Having previously made fries out of butternut squash, I was eager to explore other kinds of squash. And since I love spaghetti, I figured that this was the logical next choice.
But when I went back to Paffenroth Gardens, a farm located in Warwick, New York, I saw this beautiful stripetti squash.
It’s a cross between Delicata & Spaghetti Squash and was described on the sign as having a spaghetti-like texture with a buttery flavor.
I was pretty much convinced right then and there, and took this baby home for just $3.
Once home, I decided to follow the recommended instructions on how to cook it and simply serve it with some of my homemade italian tomato sauce.
Stripetti Squash with Homemade Tomato Sauce
- boiling water
- 1 whole stripetti squash
- tomato sauce
1. Boil a large pot of water. Once boiling, carefully drop in the Stripetti Squash.
2. Cook for 30 minutes, or until the squash is tender.
3. Remove from water, cut the squash in half and remove the insides.
4. Top with tomato sauce. Sprinkle with cheese if desired.
Well, this seemed simple enough. But for me it actually didn’t turn out exactly as planned. I guess I must have undercooked it, because I couldn’t really easily remove the spaghetti-like insides as easily as I thought.
Frustrated, I ended up just cutting up the squash into little squares and serving it with the sauce that way. Although it didn’t really turn out perfectly, it was really delicious. Plus, it made 4 portions- meaning each one was just under one dollar. Pretty great if you ask me!
*Recipe adapted from the sign at the Paffenroth Gardens Farm stand in the Union Square Farmer’s Market