The squash family is a wide and all-embracing one. Cantaloupes, cucumbers, gourds, watermelons and zucchini are all related to the spaghetti squash, the only vegetable that once cooked conveniently separates its own flesh into slender noodlelike threads.
Down in Molena, 25 miles southwest of Griffin, David Mangham and his wife, Ava, operate Amy’s Garden and Circle M Farm. They sell at the Peachtree City and Newnan Community farmers markets on Saturdays and Wednesdays as well as in McDonough and Zebulon.
Mangham was a builder who two years ago decided to put 4 acres of his land into vegetable production. He grows a wide range of vegetables such as tomatoes, kale, Asian greens and squash. Lots of squash.
It was a difficult summer for his squash plants, with cooler temperatures and moist conditions providing a happy habitat for the bugs that love to eat the stems and fruit of squash plants. A first sowing of spaghetti squash back in early spring didn’t do so well. A second sowing in early August has done better with improved weather.
Mangham planted two 250-foot rows of spaghetti squash because this is one plant that needs room to roam. “It’s like a watermelon or a pumpkin,” Mangham said. “It likes to run.”
Once the plants take off, he trims them using a harrow to control weeds and help the plants put out plenty of fruit.
Last year was a good one for his spaghetti squash crop, and he found that his farmers market customers knew all about them and looked forward to taking them home. When the occasional squash didn’t sell, he’d bring it home for dinner. The Manghams’ favorite way to prepare spaghetti squash is to cut it in half, scoop out the seeds and bake it at 375 degrees for about 35 minutes or until tender. Then holding the squash in an oven mitt, they rake out the flesh, which separates into long strands that look for all the world like spaghetti. A little butter, some salt and pepper, and the squash is ready for the dinner table.
Spaghetti squash is an oblong, hard-shelled fruit that’s a pretty good keeper. Always a pale yellow or creamy color, the squash requires no peeling. Cook the squash in the shell and scrape out the flesh with a fork or spoon. Bake the squash like the Manghams do or cook it in the microwave as described in the Spaghetti Squash Pie recipe below.
At local farmers markets
Cooking demos:
4-8 p.m. Thursday, Sept. 26. Chef Seth Freedman of Forage and Flame offers demos throughout the market. East Atlanta Village Farmers Market, Atlanta. www.farmeav.com
9 a.m. Saturday, Sept. 28. Chef Hilary White of The Hil, working with spaghetti squash. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, Sept. 28. Chef Emily Hansford of Miller Union. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11 a.m. Saturday, Sept. 28. Chef Andrea Montobbio of Cucina Aselina. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
For sale
Vegetables, fruit and nuts: apples, arugula, Asian greens, beets, broccoli rabe, cabbage, carrots, chestnuts, collards, corn, cucumbers, edamame, eggplant, field peas, figs, garlic, ginger, green beans, herbs, Jerusalem artichokes, kale, lettuce, Malabar spinach, melons, muscadines, mushrooms, mustard greens, okra, onions, pea shoots, pears, peppers, potatoes, pumpkins, radishes, sorrel, spinach, spring onions, summer squash, sweet potatoes, sweet potato greens, tomatoes, turmeric, turnips, winter squash
From local reports
Spaghetti Squash Pie
Hands on: 15 minutes
Total time: 1 hour, plus time to cool spaghetti squash
Serves: 8
Using spaghetti squash in a sweet dish might be a surprise, but try this recipe from Vicky Murphy. It will remind you of a chess pie with a twist. “A friend shared [the recipe] with me back in the late 1970s when I first became aware of the squash. You can use almond flavoring or probably most any flavoring you like. I like to serve it with low-cal whipped cream, from the can, not the good stuff, to keep it as low calorie as possible,” Murphy said. She also said you can vary the amount of flavoring up to 2 tablespoons.
If your spaghetti squash provides more “noodles” than needed, toss the remainder in vinaigrette with chopped fresh tomatoes, garlic and basil for a quick mock pasta entree.
1 small spaghetti squash (about 1 1/2 pounds)
3/4 cup granulated sugar
3 eggs
1/4 cup milk
1 tablespoon flour
1 1/2 teaspoons coconut flavoring or vanilla extract
Pinch salt
1 unbaked 9-inch pie crust
Cut squash in half lengthwise and scoop out seeds. Place halves cut side up in microwave-proof dish and cook in microwave 10 minutes or until squash gives when pressed and flesh is very tender. Carefully remove from microwave and allow to cool to room temperature.
Preheat oven to 350 degrees.
In a large bowl, whisk together sugar, eggs, milk, flour, coconut flavoring or vanilla, and salt.
Using a fork, shred the spaghetti squash flesh into “noodles.” You should have 2 1/2 to 3 cups. Arrange squash in the bottom of the pie crust. Pour sugar mixture over squash and bake 40 minutes or until the filling is just set. Remove from oven and let pie rest at least 10 minutes before serving. Refrigerate any remaining pie.
Per serving: 205 calories (percent of calories from fat, 33), 3 grams protein, 31 grams carbohydrates, 1 gram fiber, 8 grams fat (2 grams saturated), 54 milligrams cholesterol, 186 milligrams sodium.
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