I have been experimenting with different kinds of squash. These fleshy fruits are becoming a staple in our kitchen. Most have a delicate flavour and produce velvety smooth purees. I have a new squash on my menu. It’s called a spaghetti squash and here is my favourite way to eat it.
1 small spaghetti squash
3 large firm pears
4 medium carrots
Preheat the steamer on high heat.
Wash the spaghetti squash. Carefully peel away the outer skin and cut it in half lengthwise. Using a spoon, gently scoop out the seeds and pulp. Take care while scraping the spoon on the inside of the squash.
Spaghetti squash gets its name from the fact that the flesh consists of long strands which resemble spaghetti. If you are too rough with the spoon, you will start dislodging these strands. You don’t want that, so be gentle while removing the pulp.
Once you have a nice and clean spaghetti squash, cut it into cubes about an inch thick. Put the cubes in a bowl and set them aside.
Wash the pears and peel them. Firm pears work best for steaming, and firm pears have tough skins. It’s best to remove them for a smoother puree. Cut the pears into quarters and remove the cores and seeds. Add the pears to the spaghetti squash and set aside.
Wash your carrots and peel them. Give the peeled carrots another quick rinse in cool water. Cut the carrots into half-inch pieces.
Put the carrots into the steamer, followed by the spaghetti squash, and the pears on top. Cover and reduce heat to medium. Steam for 20-30 minutes, or until carrots, squash, and pears are tender. Then remove from the steamer and set aside to cool.
Put the room temperature, or slightly warm ingredients into a food processor. Run the machine on high until thoroughly blended and smooth.
This batch will yield leftovers. The puree freezes very well. We store ours in meal sized portions for quick dinners. You can also keep it in the fridge for a couple of days. If you chose to store the leftovers in the fridge, you will retain more nutrients if you keep the ingredients whole, and puree just before serving.