A Raw Sexy Thanksgiving – Spaghetti Squash & Acorn Squash


It’s a fun word.  Every year around this time, the markets are full of them!  Pumpkins, Spaghetti Squash, Acorn Squash… these huge looking things that are now in season, line the produce section of the store.  Heaps and heaps of squash.
Would be great if I knew what to do with one of them, wouldn’t it? 

I’ve always been intimidated by them.  How the heck do you eat them?  How do you cook them?  So to solve the mystery, I picked up a few of them and brought them home.  My brother Christian swung by for an impromptu visit with a bag of sweet potatoes.  He wanted me to show him which blade to use in the food processor to make chips.  I figured there was no better time than now for the two of us to learn all about making squash!

Turns out, it’s so easy, it’s laughable. 

I can’t believe I didn’t dive into squash-world sooner.  Not only are they in season, but they’re super healthy, and right now, super CHEAP!  We like inexpensive veggies!  Especially ones that are a meal in themselves and fill you up.  My brother (who is 6’6″ tall) was full after eating half a spaghetti squash and one acorn squash.   Which cost me a total of 3 dollars and change.  Impressed?  You should be.

I rinsed off the squash and put them on a foil lined baking sheet.  (The big yellow ones are the spaghetti squash and the little green ones are acorn squash in case you’ve never seen these before)

Acorn squash looks like acorns!

I separated them to photograph them – but just so you know, I put 2 spaghetti squash and 3 acorn squash ALL on the SAME baking sheet to go into the oven.

Stab them first multiple times all over with a knife.  This is a great way to get out aggression at the end of a tough day.  Just watch your fingers. 😉

Clearly, I went to town on these guys with the knife.

Put them in the oven at 400 degrees for about 40 minutes.  Feel free to check them after 30-35 minutes to see if they are done.  You know they are done when you can press on them with your finger, and they give a little.  You don’t want them mushy, you just want to be able to push on them.

When you take them out of the oven, slice them in half – the knife should go right through them pretty easily.  You want to scoop out that center oval section which is full of seeds.

Below is a shot of half an acorn squash scooped out and the other half still has the seeds in it.  So you can see you only take out that little center portion.

After you scoop out the center of the spaghetti squash, you want to start scraping it with a fork. The meat of the spaghetti squash will start to break up into spaghetti like strands. Hence the name! Genius!

It should look like this when you are done “forking” it. 


Now for the fun part.  What do you want to top it with?  

I topped one half with organic marinara and some brazil nut “cheeze”  (it tastes like cheese but it’s really just brazil nuts, garlic and sea salt in a blender!)

I topped the other half with organic olive oil, sea salt and pepper. 

HOLY MOLY was this good.  They were both excellent! 

You can also scoop all of the strands out of the squash rind and put it in a bowl just like you would spaghetti, but I thought it was so cool that the squash acts as it’s own bowl!  It’s almost like God said, “Well, I will give them healthy pasta, in it’s own bowl and it will grow outside and all they have to do is heat it up!”  I mean, how cool!!!!!!!!

The spaghetti squash has almost a zucchini taste to it but slightly different.  The acorn squash reminded me of a sweet potato, but not as sweet.  More veggie-ish.  My brother loved both.  

I added marinara and my “cheeze” to the acorn squash as well.

I also tried one half with olive oil, sea salt and pepper.  This was divine as well.

You could also scoop out all the acorn squash from the rind, or just peel the rind off after it’s cooked, and mash up the squash – mashed potato-style.   Mashed acorn squash for thanksgiving anyone?  YUM! 

So there you have it.

It is a mystery no longer.   So easy to make.

I officially love squash.


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