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[Week 19] How to Peel and Cut Butternut Squash + The Right Way to Cut (and cook!) Spaghetti Squash

Also: Green Tomato Recipes—Help! Plus 6 More Recipes to Make this Week
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Hello Farm Share Friends,

We are receiving neither butternut squash nor spaghetti squash in this week’s share, but given that squash season is here, it feels relevant to address the issue of cutting both of these popular squashes.

Butternut Squash

Above is a one-minute video that might be helpful should you find yourself tackling a butternut squash recipe in the weeks ahead.

A good knife and a good peeler make all the difference.

Spaghetti Squash

It’s counterintuitive, but you’ll get longer spaghetti-like strands if you cut your spaghetti squash crosswise as opposed to lengthwise.

Spaghetti squash is really hard to cut. I use my chef’s knife to make an initial cut, then I use a mallet to help push the knife through the skin. (A tip from America’s Test Kitchen.)

If you have a microwave, you can use it to soften the flesh of the spaghetti squash: one minute on high should do it.

You can also use an Instant Pot. Place the squash along with 1 cup of water in the IP and cook at high pressure for 5 minutes, then do a quick release.

To roast spaghetti squash: Halve it, remove the seeds, and season the flesh with salt and pepper. Place it cut side down on a parchment-lined sheet pan and cook it for 45 minutes at 350ºF.

Before I learned this method, I had been cooking spaghetti squash at a much higher temperature for much longer, until the squash was knife-tender. I never loved the result.

With a lower temperature and shorter cooking time, you get firmer-textured squash strands, and they’re so tasty. I love it tossed with the viral favorite baked feta and tomato recipe:


Green tomatoes
Deena Prichep for NPR

Green Tomatoes

​Do you have recipe ideas for green tomatoes? Please share in the comments if you do.


Week 19 Vegetables

Find recipes for all the vegetables here → Farm Share Vegetables


6 More Recipes to Make this Week

The greens have returned to the weekly farm share, and as a result, I’ve gotten back in the habit of making salad dressings, namely this apple cider vinaigrette, a new favorite, as well as this lemon vinaigrette.

Raw Collard Greens Salad

Quick Collard Greens via Cookie + Kate I haven’t made this recipe, but it looks simple and good.

Via Cookie + Kate

Carrot-Ginger Soup

Simple Potato Leek Soup

Addictive Black Lentils with Spinach & Labneh (or Greek yogurt)

Recently, I have been using the butternut squash sauce recipe I shared in Week 17’s newsletter as a sauce in this lasagna with sautéed greens and mushrooms, a great make-ahead dish, perfect for entertaining, too.


Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)

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Alexandra Stafford