A trip to the Calabasas Gelson’s — one of a local chain of semi-fancy-schmancy food stores — to purchase a pound of shrimp destined for tempura provided the occasion of merriment. Amongst the gourds stacked stadium-seating style in the produce section we found that which has been missing from our lives until this afternoon: The Fun Squash.
Mexicans have long known the happy secret of spaghetti squash, or as they call it, calabaza de los tallarines. Indeed, they have been extracting fun from the “fun squash’ since long before Hernán Cortés first set foot (pie) on their unguarded shores. Lately, in response to the insatiable demand for amusing vegetables in the United Strates, Mexico has begun to roll great herds of spaghetti squash up the avenues (arriba de las avenidas), across the border (a través de la frontera), and right into the heart (corazón) of their namesake city, Calabasas.
To answer the question you ache to ask, while we have not yet followed the instructions on the label for maximizing our squash experience — the cutting, the baking, the gentle teasing out of the tendrils with a fork — we have confidence that the promise of the label and nickname will be fulfilled if only because we have already gotten more fun from this purchase than we ever would have expected from an ordinary food item.