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Ingredient of the Week: squash

Published on September 30, 2014

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By Rachel Larabee

It’s harvest time! Let’s be real, at Evergreen we love cooking in every season BUT, cooking in fall is especially inspiring as we explore the array of Ontario’s bounty of local and seasonal goodness.

This week, we focus on our favourite complex carbohydrate, winter squash, for our Ingredient of the Week. Whether you cook it, mash it or mix it up with other goodies and bake it again, this astounding vegetable has recently been labeled as another of Ontario’s local super foods. By definition, a super food is “a natural food that surpasses its nutritional target. Because of its super high concentration of Vitamin A and other unique compounds that benefit us when we eat it, not only is squash the most versatile superfood but it’s also arguably the most affordable.”

And if that’s not enough to inspire you into attending market this season, we have two squash experts and co-authors of the recently launched book, The Everyday Squash Cook, facilitating a cooking demonstration as part of our Kitchen Intervention the Evergreen Brick Works Farmers’ Market on both Saturday, October 11 and Sunday, October 12.

Here’s a kid-friendly recipe from The Everyday Squash Cook to whet your appetite and showcase a fun, new way to use squash.

Cover of Everyday Squash Cook and Squash PieL: Cover of The Everyday Squash Cook; R: Spaghetti Pie (Photo: Reena Newman)

Spaghetti Pie

Kerry wanted to create a dish that his nephews and nieces would enjoy, something whimsical and fun where they wouldn’t be scared away by the squash. So he took spaghetti squash and used it as a pie crust. Kids love this dish. It’s spaghetti, and it’s pie. It’s healthy, delicious and fun.

Makes 1 nine-inch pie

1 medium roasted spaghetti squash, forked into “noodles”
1 egg
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
3 cups very thick Bolognese sauce (store-bought is fine)
2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 350°F. Grease a 9-inch pie plate.
  2. In a bowl, combine the squash and egg. Add the flour, baking powder, salt and pepper and stir until just combined. Gently press the mixture into the prepared pie plate to form the “pie shell.” Bake in preheated oven for 30 minutes.
  3. Meanwhile, warm the Bolognese sauce in a saucepan over low heat.
  4. Remove the “pie shell” from the oven and fill with warmed Bolognese sauce. Sprinkle evenly with Parmesan. Serve immediately.