September flew by in a whirl of back to school activities. October is here and that means lots of yellow and orange squash, including pumpkins of course.

Here at Mount Kisco Child Care Center, we’re calling this month SQUASHtober. Each week in October, children will learn about and prepare delicious winter squash recipes.

Spaghetti squash enthusiast in the toddler classroom

What’s the difference between summer and winter squash, you ask? Summer squashes like zucchini, patty pan, and yellow crookneck squash grow quickly over the summer months. Their colors on the outside may be yellow or green, but their flesh inside is white in color. Winter squashes take longer to grow, their outsides are tougher and their inside flesh is deep yellow or orange. Winter squashes are high in vitamin A, beta carotene,  antioxidants and many B vitamins.

This week, we prepared Spaghetti Squash in a simple and delicious recipe that included herbs harvested fresh from our herb gardens on the preschool and toddler playgrounds.

Spaghetti squash

Kids love spaghetti squash, once it’s cooked, this squash shreds into spaghetti like pieces. Gluten free families can use spaghetti squash as a yummy substitute for pasta.

Ingredients:
1 medium spaghetti squash
1 clove of garlic
1/4 cup Parmesan cheese
2 tablespoons olive oil
Fresh herbs- your choice of thyme,parsley, oregano or basil
Pinch of salt and pepper

Directions:

Cut squash in half lengthwise, scoop out seeds.

Roast on parchment lined baking sheet in 350 oven until easily pricked with a fork.
Scoop the strands of  cooked squash into a bowl, set aside
Smash or finely chop garlic (chop jar or garlic press)
Warm oil in a skillet and saute garlic until aromatic
Add squash, stir and warm over medium heat.
Add grated cheese and bits of herbs to the warmed squash, toss ingredients together and serve.

PS Stacey Ford’s Pre-K class added some fresh spinach to the recipe. This is what it looked like. The children gobbled it all up!

Spaghetti squash with herbs and spinach