squashes filled with spaghetti

spaghetti squashes are a perfect example of ‘don’t judge a book by its cover’

last night a ping of reminisce hit me, as i forked apart the insides of this funky yellow football looking thing thats been growing in my garden, it kind of reminded me of when you’d discover the hidden prize in the bottom of your cereal box {anyone born after 1990 and reading this probably has no idea how cool the prizes really were!}

i dont think ive ever had one of these in my life – unless my mom tricked me when i was little and didnt tell me about it – until last night… and ive gotta say, mannnn have i been missing out on a kewl variation of pasta!

i planted a packet of winter squash seeds when i got my garden started to lure the vine borers away from my zucchini and yellow squash plants and luckily some of the sacrificial plants actually made it!! i picked three of these goodies the other day – along with some other stuff – and gave one to my bro, one to cuzz, and saved one for us to try.

how the heck do you cook this thing?! is all that came to mind when i picked it… obviously i took my question to the web and found a slew of ways to prep this yellow football filled with goodness

the four methods that seemed to stand out:
bake in oven
microwave
boil
slow cooker

there are two ways to prep the squash:
leave it whole – prick the skin MANY times to avoid a squash explosion
cut it in half long wise, scoop out the seeds and pulp

OVEN method:
place squash in shallow baking pan with about 1/2 inch of water
place face up (if cut in half) or whole on pan, bake at 350-375 degrees for 45-60 mins

MICROWAVE method:
same prep as the oven method but use a microwave safe dish
cook for about 7-15 mins and let rest for 5 mins

BOIL method:
bring pot of water to a boil – filled with enough H2O to fully submerge the squash
cook for about 30 minutes

SLOW COOKER method:
place in slow cooker with 1 cup of water and cook on LOW for 8-10 hours

the finishing REQUIREMENTS for ALL methods described above:
when its a little squishy to the touch you know it’s done-zo and ready to FORK
if it was cooked whole, use an oven mitt as you slice the squash in half lengthwise, scoop out the seeds and pulp
use a fork to scrape out the insides, it comes apart in spaghetti like strands
you can use this in a recipe just as you would your regular old spaghetti pasta

i served ours with an asian twist – cooked up some chicken pieces with coconut aminos (soy sauce), duck sauce and chili flakes… you can go italian with some marinara sauce and mozzarella cheese, or see where your mood takes your flavor palette!

ENJOY!

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3 responses to this post.

  1. Posted by nance on 2011/07/27 at 20:55

    Been eating them for years LOVE IT!!! Here is a simple way to prepare. Half it , scoop seeds out. Upside down for 20 min 400 degrees. Turn up butter, olive oil and let it go. do laundry, clean the kitchen etccc you can not overcook. Fork the yumminess out and top with what ever you feel like if you were having a spaghetti dinner. MEAT VEGGIES ANYTHING. SEE ya gotta go get me some:)

    Reply

    • Posted by Mel on 2011/07/27 at 21:01

      set it and forget it – just my style! I’ll have to try that out with the next one, i have a couple more that are almost ready to pick

      Reply

  2. […] summer opened up a whole new world to my taste buds! i got to try spaghetti squash for the first time in my life, and i sadly regret not trying it […]

    Reply

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