Posts Tagged: spaghetti squash

Survival Food: Winter Squash

As we march closer to self-sufficient homesteading, I find myself wondering how people survived year-round in areas with harsh winter climates. Intellectually, I know it is possible – or there wouldn’t be such a thriving Amish community in upstate New York and Pennsylvania. But it’s not just the obvious curiosity of heat, water and modern plumbing – wood, hand pumps, I get that. But how did they survive health-wise?

Everyone knows that significant amounts of nutrients are lost during the heating and canning process – and everyone knows that there isn’t a myriad of fresh produce waiting to be plucked – so just how were people getting the proper nutrients to fight disease and survive? Two words: WINTER. SQUASH. That’s right – winter flippin’ squash. We’re talking acorn, butternut, buttercup, spaghetti, hubbard, etc. Not only can winter squash be kept (in a cool, dark space) anywhere from one month to SIX months – it contains copious amounts of vitamin A and also vitamin B6, folate, magnesium, fiber, potassium, manganese, vitamin K, vitamin E – the list goes on and on. And with its remarkable shelf-life, no doubt it was a staple on the dinner table for our ancestors.



What does this have to do with herbs? I’ll be honest – not much. You CAN use herbs to make squash more delicious! I like to add maple syrup and cinnamon to acorn squash. It tastes like candy. Actual candy. We also pair spaghetti squash with black pepper and fresh-grated Parmesan.

Before I end my squash rant I want to say this: save the seeds and roast them – just like pumpkin seeds. Acorn squash seeds are a favorite in our house – they are absolutely delicious with just coconut oil and sea salt.

Easy Peasy Spaghetti Squash

Spaghetti Squash

Easy Peasy Spaghetti Squash

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Author Earthy Herbs


  • 1 whole spaghetti squash
  • 1 drizzle olive oil or coconut oil
  • 1 pinch sea salt
  • 1 pinch black pepper


  1. Preheat oven to 375 degrees. Cut spaghetti squash length-wise and remove soft pulp and seeds. Rub squash with olive oil or coconut oil. Sprinkle with salt and pepper. Place in pan and cook for 45 minutes. Check for desired consistency. Add an additional 10 minutes until desired consistency is reached. Use a form to remove squash. Squash should be semi-firm but easily separate from skin. Hi mom!

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