Spaghetti squash...over abundance...

15 years ago

I grew a HUMONGOUS spaghetti squash. Well it's a hybrid..LOL It's flesh is dry an shreddy..but it's color was orange and pumpkin ribbed. This is what's left after I hacked it apart in BOATS for baking in the oven.

I need some thoughts on the usage of it.

That is the tall 3lb ricotta container next to it. It was over a foot long...and 8" or more around.

I have that back piece and the top and bottom to still cook.

I am going to try a casserole that is a bit like lasagna for some of it and taking it to a potluck tomorrow.

My husband came in the kitchen when I had it opened and was putting it on baking sheets..and said.."that's a lot of squash for YOU to eat"..

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Comments (5)

lindac
15 years ago
Just because you grew it doesn't mean you have to eat it all....
I have gooked spaghetti squash, forked out the strands and dressed it with a little vinegar, salt, pepper and sugar....like you would do cucumbers.
Add some onion and green and red peppers a little oil and call it salad.
Linda C
centralcacyclist
15 years ago
I haven't eaten one in a long while but I liked the shreds tossed with a little olive oil, toasted pine nuts, Parmesan, s&p, a little fresh garlic, minced and some parsley.
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jimster
15 years ago
I would do exactly as barnmom suggests.

Jim
moosemac
15 years ago
Roasted Spaghetti Squash

1 medium spaghetti squash (3 pounds)
1 medium onion, slivered
4-6 tablespoons walnut oil
Sea salt & fresh ground pepper

1. Heat oven to 450ÃÂº F.
2. While oven is preheating, Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes.
3. Pour oil on to cookie sheet and spread to be sure entire cookie sheet is covered with oil.
4. Cut squash lengthwise in half; remove seeds and fibers. Remove spaghetti-like strands with 2 forks.
5. Place ÃÂ½ the strands on the cookie sheet, sprinkle with salt & pepper. Cover squash with onion. Top onions with remaining squash. Sprinkle with salt & pepper.
6. Bake squash 15 minutes. Toss squash and return to oven and bake 15 more minutes. Serve immediately.
carol_in_california
15 years ago
I had some left over cooked spaghetti squash and I used some in my recipe for pumpkin oatmeal cookies.
(But I used homegrown Kabocha squash puree instead of canned pumpkin.
The spaghetti squash added texture almost like adding coconut would.
I think it could be added to carrot cake, too.

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Spaghetti squash...over abundance...

Comments (5)

lindac

centralcacyclist

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jimster

moosemac

carol_in_california

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