If you had a spaghetti squash how would you cook it?

[thistlebloom]

I have taken the cooked squash and glopped spaghetti sauce on it, turned out pretty good.

That's my plan, glopping spaghetti sauce on it.
I have bread in the oven, so as soon as it comes out the squash goes in and I'll tell you all how it turned out.

 

[Smart Red]

I think what I did was to halve it and clean it, then put it cut side down on a baking sheet with a bit of water and throw it in the oven for ....awhile?

Me, too!

 

[thistlebloom]

Well geez louEEEZE! Nobody mentioned that no ordinary knife was going to cut this squash in half! I sprained my left thumb a couple of weeks ago and so I'm basically one and a half handed, and I could not get it cut!!!

I finally went out and got my husbands froe and mallet. That worked. Don't worry, I washed it first. And after too, so dh wouldn't wonder at the squash guts clinging to it.

The squash cooked up well. (not too wet at all SeedO), moist and al dente. I served it with a tomato, mushroom, and ground elk sauce, which was very tasty. I liked it, but dh wasn't convinced. he said it was good, but I think he was being polite. He liked the sauce though.

 

[canesisters]

@thistlebloom - that sounds YUMMY!!!!!!!!!

 

[TheSeedObsesser]

Thistle - Oops, forgot to mention that! Out of every squash variety that I've ever cut into ( a lot), spaghetti squash was the hardest to cut.

Mary, I don't really like spaghetti squashes so only cook them when my parents bring one home from the store. (They taste like wet, bland pumpkin innards to me.) I almost always put spaghetti squash on them like Thistle did. One time we tried it with basil, sauteed mushrooms, and some other things and it turned out surprisingly good. But that was a very long time ago and the recipe is probably long gone.

 

[canesisters]

To avoid the 'pumpkin innard' problem, when you are scraping the 'noodles' out of the shell - scrape them into a colander and let them sit while you stir up some sauce.

Yummy sauce - brown some ground beef, add onion, diced tomato, plain yogurt, spinach, salt & pepper

 

[digitS']

La Madera squash has such hard skin I have to be careful about the splinters. It's been many years since I've had to take a Pink Banana squash (@journey11 's "Candyroasters" ) out to the chopping block to break them open with an axe! For someone who knows, I'm guessing that the Spaghetti squash is a good winter keeper, right?

Someone who knows Spanish could have pointed out to me that la madera means, "the lumber." I learned that from the English/Spanish aisle signs at Lowe's . Yeah well, it's also the name of the little town in the mountains of New Mexico, a state not known for having much timber. It's a great squash and sweeet!

I've never been too attracted to the idea of using squash in place of pasta. Pasta is pretty important around here and it would have to perform well.

You know, the Indians (from India, not the Native Americans) make a vermicelli dessert. Sauteed in butter with nuts and spices ...

Steve

 

[ninnymary]

I don't like cutting hard squashes. I'm always afraid I'll cut myself!

Mary

 

[TheSeedObsesser]

La Madera squash has such hard skin I have to be careful about the splinters. It's been many years since I've had to take a Pink Banana squash (@journey11 's "Candyroasters" ) out to the chopping block to break them open with an axe! For someone who knows, I'm guessing that the Spaghetti squash is a good winter keeper, right?

Someone who knows Spanish could have pointed out to me that la madera means, "the lumber." I learned that from the English/Spanish aisle signs at Lowe's . Yeah well, it's also the name of the little town in the mountains of New Mexico, a state not known for having much timber. It's a great squash and sweeet!

I've never been too attracted to the idea of using squash in place of pasta. Pasta is pretty important around here and it would have to perform well.

You know, the Indians (from India, not the Native Americans) make a vermicelli dessert. Sauteed in butter with nuts and spices ...

Steve

Now I've cut into some pretty hard-shelled squashes, but I've never heard of a squash so hard that it makes splinters! The hardest squash that I've ever cut into was a cross that I got from a hubbard squash. From what I've been reading from both you and Hal, I might have to make an order from Native Seed to get me some La Madera seed. Also thanks for the English Translation, I've been in the process of teaching myself Spanish, slowly. From what I've seen paghetti squash is a good keeper (squashes usually don't last long here anyway).

 

[w_r_ranch]

1. Cut in half, the two halves go face down on a cookie sheet.
2. Pour water in cookie sheet, enough to cover the cut end.
3. Put squash in oven, and bake at 350* for about an hour.
4. Scrape squash out of it's skin and use however you want!

I have taken the cooked squash and glopped spaghetti sauce on it, turned out pretty good.

That's how we do it too... served with our homemade sauce of course!!!

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