Day 16: What’s your favorite late summer food?

Forget April — September is the cruelest month. My beloved and most favorite season is coming to an end, and I have to soak up every last bit of sun before the cold sets in. Sigh.

At least there’s late-summer and early-fall produce to comfort me… like squash! Although some smaller squash are at their prime in the height of summer, most larger and more cold-resistant squash peak in the early fall. I think my favorite transition-season squash is the oh-so-fun spaghetti squash. Although I typically serve it with a traditional tomato-based marinara, Steven recently tried it with an unlikely alternative topping: a spicy peanut sauce.

This is our go-to super-simple peanut sauce. It pairs perfectly with rice noodles, soba noodles… pretty much any noodle! So I shouldn’t have been surprised that it complements spaghetti squash nicely. I simply roasted my squash for about an hour, used a fork to separate the strands, and poured on a big ol’ dollop of sauce. Mmm. Next time you’re looking for a new way to use spaghetti squash, give this a go!

Simple Peanut Sauce
Serves 2-3

• 1/4 cup natural peanut butter, smooth or chunky
• 1/4 cup water
• 1/2 T soy sauce
• 1-2 tsp sambal oelek
• 1/2 tsp garlic powder
• 1/2 tsp sugar (optional — use only if serving with regular noodles; squash is sweet enough!)

In a small bowl, whisk together all ingredients until the sauce is emulsified. That’s it!

What’s your favorite way to eat spaghetti squash?

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