Spaghetti Squash

Spaghetti squash have become something of an annual staple in my garden and store-room. They're easy to grow and they do well when left to their own devices; I simply plant them along the drip lines in the spring and let them do their thing. In the autumn when the long vines die off, I gather the squash, put them in my store room, and use them throughout the winter.  In a cool, dry space out of direct sunlight they can keep for six months or longer.

Spaghetti squash's 'grainy' or 'stringy' texture means it can be used as a low-carb alternative for rice or, as the name suggests, spaghetti. Drizzled in olive oil and sprinkled with salt and pepper they make a tasty side dish, too.

The easiest way to prepare a spaghetti squash is to cut it in half, scoop out the seeds, put it on a greased baking tray or piece of baking parchment, stick it in the oven and bake it until it's cooked. You can tell when it's ready by poking or squeezing it - if it's soft and the skin gives easily under your fingers, it's done, if not, leave it until it is. It's pretty simple. Once cooked, you can make 'rice' or 'spaghetti' by pulling the flesh out of the skins with a fork.

The year I fell pregnant we had an abundance of squash and pumpkin in the garden and there were so many that, to avoid wasting them, I had to eat about one every day; couple that with feelings of nausea and I eventually developed a negative association with, and aversion to the taste of pumpkin and most squash with the exception of Uchiki Kuri and Butternut.  The following year, in 2023 I decided to only plant a handful of spaghetti squash and lots of Uchiki Kuri, but once again, the spaghetti squash went above and beyond and produced a fine harvest. I gave away as many as I could but still found myself with 20 or 30 in the store room by the end of the season. There was nothing for it but to find ways of using it without having it as a stand-alone dish so I came up with this soup which has been a firm favourite ever since.

Spaghetti Squash and Curried Lentil Soup

Ingredients:

1 spaghetti squash

1 large onion

Oil or butter for frying

2 cloves of garlic

1 piece of ginger root, peeled

1 piece of turmeric root, peeled

2 tsp curry powder

Optional chili powder or some chopped dried chilies to taste

1 large potato

1 cup of red lentils

2 litres of stock

1 can of coconut milk

Method:

1. Cut the Spaghetti Squash in half lengthways, scoop out the seeds and bake in the oven on a medium-high heat until the squash is soft (about 40 - 60 mins depending on the size of the squash.) Alternatively you could peel the squash and chop it into chunks and add it to the soup along with the lentils and potatoes.

2. While the squash is cooking, fry the onion in a saucepan until it is golden brown. 

3. Peel and chop the garlic, ginger and turmeric and add to the saucepan. Fry for a minute or two, then add the curry powder. Add chili powder or fresh chilies if you want the soup to have a bit of a kick.

4. Peel and chop the potato. Add it to the pan and fry, stirring continuously, for a minute or two.

5. Add the lentils and the vegetable stock and bring the soup to the boil then leave to simmer for about 15 minutes.

6. Add the spaghetti squash and coconut milk and blend until smooth

7. Add salt and pepper to taste. Serve with a drizzle of olive oil.

Enjoy!