A fabulous fall soup,  spaghetti squash and a new twist on an old favorite dessert were on the menu this past week in the Adult Community Cooking class at St. Mary’s Nutrition Center by resident cooking instructor, Denise Dill.

With 13 class participants at her disposal, she immediately put them to work scooping squash and pumpkins that she had cooked earlier in the day. Although she had baked hers in the oven, Dill also shared tips on other ways to cook squash, both spaghetti and other, by:

— Boiling: Drop a whole squash into boiling water, cook for 20 to 30 minutes, cool, cut in half, scoop out seeds, scoop out squash;

— Microwaving: Cut in half, scoop out seeds, put in baking dish with 1/4 cup of water, cover with plastic wrap and cook for 10 to 15 minutes or until tender, or;

— Slow-cooking in a crock pot: Pierce the whole shell several times with a fork, place in crock pot with 2 cups of water, cover, cook on low for 8 or 9 hours — a fabulous way to multi-task while you’re at work all day!

Squash is abundant in gardens and at farm stands at this time of year. Dill advises that you buy firm fruit that is heavy for its size. Avoid squash with soft spots, she recommended, and signs of green, which means the squash is not really ripe. She estimates the average four-pound spaghetti squash will yield approximately 5 cups of cooked squash. Squash do not need to be stored in the fridge, either, she said. “They’re fine on the counter.”

During the class, Dill juggled seven or eight work stations where class participants were kept busy with more scooping, pureeing, chopping and sauteing. Because pureed squash freezes well and can very easily be thawed at a later date for future cooking projects, Dill recommends cooking a large batch all at once.

Cathy Gray of Lewiston was at the class with her 13-year-old daughter, Bronwyn, and her mother, Jean Wheitzel of Lisbon. Gray looked forward to learning a few new creative ways to use spaghetti squash since she “usually just cooks it and adds salt, pepper and butter.” Wheitzel was also looking forward to the class because squash happens to be one of her more favorite veggies.

The Italian Spaghetti Squash recipe was shared with the group by Little Ridge Farm in Lisbon Falls. “Spaghetti squash are the earliest of the winter squashes, but store well, too, so most folks would have them available at least until December,” said owner Keena Tracy.

It was an extremely quick recipe to put together — just a quick saute of onions, garlic and tomatoes, which you can do during the last few minutes the squash is baking. The feta cheese and black olives added a simple “international” touch to the dish. This might be a good starter recipe for you to switch up with your own creative variations. Experiment with alfredo sauce, pesto, regular red spaghetti sauce or add your favorite vegetables, herbs or cheese.

The Curried Pumpkin Apple Soup is a perfect blending of flavors — a wonderful combination of squash (buttercup, acorn and pumpkin) made even sweeter by three or four apples pureed into the mix and a quick splash of maple syrup. Dill shared that buttercup and pumpkin are pretty much interchangeable because they are both really sweet in any recipe. She also said the soup recipe, as written, “has some bite!” If you aren’t too keen on spicy dishes, she recommends you cut back on either the crushed red pepper or the cayenne. One of her favorite tips to thicken your soup (if you find it too thin or broth-y) is to sprinkle in a small amount of instant potato flakes. Let cook a little bit. Add more, if necessary, to reach your desired consistency.

While the soup simmered on the stove, the Pumpkin Apple Crisp was in the oven — another example of how well squash and apples go together! What is nice about this recipe is that you can make it with either freshly grated pumpkin (or squash) or use up some of the puree that you’ve already made.

At the end of class, class participants were delighted to sample their creations. The meal was rounded out with a fresh salad and Borealis bread. While they were sampling their creations, the group decided on the items for their next class: French onion soup, chicken pot pie and a diabetic-friendly dessert. The next Adult Community Cooking class will be at 5:30 p.m. Tuesday, Oct. 26.

And just to keep in the spirit of things, there now sit three beautiful spaghetti squash on my kitchen counter. Time to get cooking!

Recipes

Italian Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1-1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions: Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and saute for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives and basil. Serve warm.

Curried Pumpkin Apple Soup

Adapted from a recipe from Willow Pond Farm, Sabattus

4 tablespoons vegetable or chicken broth

1 cup onion or leek, chopped

2 apples, peeled, cored, coarsely chopped

5 cloves garlic, crushed

1 teaspoon curry powder

1/4 teaspoon salt

1/4 teaspoon coriander

1/8 teaspoon crushed red pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon cumin

2 cups broth

1-1/2 cups apple cider

2 cups pureed pumpkin (buttercup squash can also be used)

1 cup light cream or 1% milk

1/4 teaspoon maple syrup

1 cup fresh or frozen greens, chopped (kale, collards, spinach)

Directions: In large saucepan, heat 4 tablespoons of broth. Add onions, apples and garlic. Saute until soft, about five minutes. Add spices, cook for one minute. Add broth and cider. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin, cream/milk and maple syrup. Cook for five minutes. In batches, purée in a blender or food processor. Return to saucepan, add chopped greens and heat until warm.

Delicious additions: Try adding roasted red bell peppers or mushrooms for a more nutrient-dense soup. To make it a heartier soup, add cooked brown rice. To make it a complete meal, add a protein like white beans, chicken or turkey with the brown rice. You can also serve this soup with toasted pumpkin seeds!  (Save them from the pumpkin you cook to make the soup.)

Pumpkin Apple Crisp

Serves 6-8

4 Granny Smith apples, cored and sliced (if using sweeter apples, add a little bit of lemon juice to them)

2 cups shredded pumpkin or pureed cooked pumpkin

1/2 – 3/4 cups packed brown sugar

1/2 cups white whole wheat flour

1/2 cups rolled oats

1 1/2 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice or cloves

1/2 teaspoon ginger

Room temperature butter or oil (enough to make topping stick together)

1/4 teaspoon of cardamom (in topping)

1/4 teaspoon cinnamon (in topping)

Directions: Combine the first four spices in a bowl. Combine apples, pumpkin, lemon juice and half the spice mix into a large bowl, mix well. In a separate bowl, combine flour, sugar, oats, cold butter/oil, and the other half of the spice mix, as well as the cardamom and extra cinnamon. In batches, coarsely grind the flour mixture. Place apples and pumpkin mixture in greased 9-by-13-inch baking dish. Spread crumb topping over apples/pumpkin and bake for 35 minutes in a 375ºF degree oven.

Go and Do:

Here’s a way to support the St. Mary’s Nutrition Center and the Lots to Gardens community-based programs: Attend its fifth annual fundraiser event “Alive in Lewiston: A celebration of local Maine food, farms and talent!”

The festivities will feature L-A’s own Androscoggin Dance Company; slam champion poets performing as a duo and separately, Wil Gibson and Sean McGovern-Waite; and Portland’s award-winning singer/songwriter Vanessa Torres.

When: 6:30 p.m. Friday, Oct. 15

Where: 208 Bates St., Lewiston.

How much? $12 in advance, $15 at the door.

For more info: Call 513-3844 or email lotstogardens@gmail.com

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