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Winter Squash includes any of the hard-skinned squash - including pumpkin, spaghetti, butternut, and acorn squash.  They are picked in the fall and store well through the winter (store whole winter squash in an area where temperatures range from 45 to 50°F for three to six months. At room temperature reduce storage time to one and a half to three months depending on variety).

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63

http://www.urbanext.uiuc.edu/veggies/wsquash1.html

Printable Version: http://www.herballegacy.com/WinterSquash.pdf

DIRECTIONS

2 ½ to 3 lbs. Spaghetti Squash  

1.  Wash, halve lengthwise, and remove seeds.

2.  Place squash halves, cut sides down, in a baking dish.  Bake in a 350 degree oven for 30-40 minutes or until tender.

3.  Let cool enough to handle then scrape the spaghetti-like squash strands into a serving bowl.

Mushroom Marinara Sauce

INGREDIENTS:

·         1 large onion chopped

·         1 large green bell pepper chopped

·         1 Cup chopped celery

·         ½ Cup chopped portabella or Baby Bella mushrooms

·         3-4 large chopped tomatoes

·         2-3 Tbs. Extra Virgin Olive Oil

·         1/3 - 2/3 Cup tomato paste

·         2 tsp. fresh basil finely chopped

·         2 tsp. fresh oregano finely chopped

·         1 tsp. fresh thyme finely chopped

·         Sea Salt and pepper to taste

·          Add a 3-4 dashes of cayenne pepper for "Fiery Mushroom Marinara Sauce"

·         In place of the Marinara sauce, use "A Pesto for all Seasons"

·         Serve marinara over a baked potato instead of squash.

Can't find spaghetti squash?  Shred 4-5 cups of zucchini and lightly steam.

Printable Version: http://www.herballegacy.com/SpaghettiSquash.pdf