In the Kitchen with CCE September 2026

We’re back in the kitchen with CCE tonight, featuring a member of the squash family that’s part of the fall harvest.

Nutrition educator Ann Supa is preparing a Burrito Spaghetti Squash Boat. Supa cuts the squash in half, scoops out the seeds and pulp, brushes it with oil and seasonings and bakes it in the oven. Then she fills it with a mixture of grilled onions and ground beef, diced tomatoes, and black beans, sprinkles it with cheese and bakes it some more.

Supa says the recipe is a great way to sneak a vegetable into a meal for kids who love tacos and burritos. She says spaghetti squash does not have a powerful flavor so it takes on the taste of its toppings. Supa says it’s loaded with fiber and has other nutritional benefits as well.

Nutrition Educator Ann Supa says, “If you’re trying to maintain a level blood glucose, it’s very low in carbohydrates. So, it doesn’t raise your blood sugar. So, we’re recommending it for people that are watching their sugar, this is a great alternative to spaghetti is having spaghetti squash. There’s only 42 calories in a cup of spaghetti squash and you don’t get that big spike in your sugar.”

Spaghetti squash is currently in season through the end of October. But Supa says it can easily store for another month or more in a cool, dry place. She says the recipe can easily be alternated by replacing the ground beef with another protein or adding different spices.

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