13 Oct Spaghetti Squash and Yellow Crookneck Squash
Celebrity Candy Clark, Oscar-Nominated Actress from “American Graffiti”, has a fav vegetable for the fall season.
“Yellow Crookneck squash is an old favorite of mine,” she says. “Usually very prolific, the yellow crookneck has a nice mellow taste when cooked with onions, salt and pepper. There is a straight neck yellow squash, but I like the flavor of the yellow crookneck best. It’s delicious and easy to slice up and cook. Great as a simple vegetable dinner with sliced ripe tomatoes and a little cottage cheese on the side.”
I think that squash might be an acquired taste like coffee. I only think this because I didn’t like it when I was younger-but now there are some that I like. I could be wrong, of course.
My daughter and I really enjoy Spaghetti Squash. It is named such because after cooked, it pulls away from the skin in strings. Yes, you can eat it like spaghetti although I have never tried it with marinara. Here are my instructions for cooking a yummy Spaghetti Squash.
- Place whole squash in the microwave for 3-4 minutes. This will make it easier to cook.
- Cut ends off squash and then in half.
- Take seeds out.
- Place face-down in a glass baking dish in about a half inch of water.
- Microwave for 20-30 minutes.
- Scrape all the squash from the shell.
- Add butter, salt and pepper. Parmesan cheese is good, too.
(this squash even tastes good the next several days as well)