Produce Day feature: Spaghetti Squash

Every third Tuesday of the month, the South Side YMCA (in partnership with the Greater Chicago Food Depository) distributes free produce to community members from 10:00 AM - 12:00 PM. Last month, items received were spaghetti squash, cabbage, grapefruit, carrots, bread, sweet potatoes and apples. Among these items, spaghetti squash stood out head and shoulders above the rest. Spaghetti Squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health.

If you're not familiar with spaghetti squash, here's a simple recipe to get you started: 

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of the squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.