Viewing post #1083211 by joseph
starlight1153 wrote:Have any of you cooked with Spagetti Squash? I keep hearing on tv about how you can use it instead of rice and just add spagetti sauce to top of it, but I don't know how to cook it and also if you cook it like rice, how long will it be good in the fridge for . There no way I can eat a whole spagetti squash in one sitting, but I don't want to make myself sick two days later eating it if it only good for one day.
Just go ahead and gag me already... My mother used to serve spaghetti squash as if it were pasta, and put a tomato sauce on top of it. I suppose that if she is reincarnated that she'll spend most of that life atoning for inflicting that on her children over and over and over again. I dislike pepo winter squash to start with. Spaghetti squash is perhaps the most distasteful of the pepos to me. If I have to eat spaghetti squash for social-lube-reasons give it to me with plain old salt and butter.
The best recipe I know for cooking spaghetti squash is: Cut in half and remove the seeds. Lay the squash cut side down on a board. Bake in the oven: 350F for about 1.25 to 1.5hours. Or until it really smells up the kitchen. Scrape the squash into the compost pile and eat the board.
This recipe can be modified to suit the tastes of the chef by substituting a cookie sheet for the board, and by actually tasting the squash before composting. Hmmm. Maybe next time I'll try adding honey. For what it's worth, one of my acquaintances invited me for lunch a few days ago and cooked a spaghetti squash. We each tasted 1/2 teaspoon of squash and then dumped it into the compost. Spaghetti squash degrades quickly in storage, so I recommend eating them soon after harvest.
My ggg-grandmother and her son settled my village in 1860. By the early 1890s his wheat was gaining a name for itself.
The blue potatoes taste bad to me whether raw or cooked.
Author of Mother Earth News Blog about Landrace Gardening: http://www.motherearthnews.com/search.aspx?tags= Lofthouse
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