A load of 1,700 pounds of spaghetti squash just arrived at Community FoodBank, courtesy of the fine folks at the Bob Swanson Ranch in Tres Pinos. When something new or unfamiliar shows up in our marketplace bins, we hear a lot of questions about what to do with it. Here’s a delicious, quick answer, courtesy of Jack Bishop and his wonderful book, “Vegetables Every Day.”

If you’re watching your weight or trying to cut back on carbs, this will not feel like a sacrifice at all.


1 medium spaghetti squash (about 3 pounds)
3 tablespoons unsalted butter
1 tablespoon minced fresh sage
1/3 cup Parmesan cheese


Preheat oven to 400 degrees.
Use a paring knife to make several slices in the squash. This allows steam to escape and prevents the squash from exploding while in the oven.
Place the squash on a baking sheet and bake until tender, about 1 1/4 hours. Remove from the oven and set aside briefly.
Melt the butter in a small light colored or shiny skillet (so you can see how the butter is browningusing medium heat. When the butter stops foaming, add the sage and cook until they release their flavor and the butter is golden brown, about a minute. Remove from heat.
Slice the squash in half, scoop out the seeds and drag a fork through the flesh until it separates into strands and pulls away from the skin. Place the squash strands in a large bowl. Toss with the sage butter and cheese. Add salt and pepper to taste and serve.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.


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