While our own garden is hibernating for the season, off-site, late harvest crops offer a plethora of winter squash options. I decided to introduce Tonia's class to spaghetti squash - a yellow, football shaped squash that has stringy "noodle" type pulp. The slimy texture was a challenge for most of the students, but they were troopers and stuck with the process of scraping the pulp with a fork. While we made our "noodles," Mia's beloved tomatoes, garlic and onion simmered away on the stove. Admittedly a messy recipe, the final product was a colorful display -- yellow squash noodles topped with garlic, onions, tomatoes, olives, basil and feta. Although initially skeptical, Imad, Gregory, Eric and Mia slowly but surely picked through their bowls, finding that it was indeed tasty. I love ending my week in Room 108 - the students show such interest and engagement, are willing to try new tasks and tastes, and rise to every challenge that I present!
Mo: I learn something new every week in your cooking class. I never had tried spaghetti squash before, and I was intrigued by the whole process of scraping with a fork to obtain the "noodles." Your class carries over to my life away from school. I plan to prepare spaghetti squash at home, just the way you showed us!
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