Mountains of Spaghetti

September 30, 2014

A wonderfully warm week has gone by, teasing us before what many seem to be forecasting as a harsher winter than last year.  So Enjoy it while it lasts we must!

 

While the garden is winding down and we have been tidying up, we have found an over abundance of massize spaghetti squash.  So to give people an idea of how easy, delicious and nutritious these football shaped beauties can be, here are a few steps to cooking the squash, and than after that, the options are endless.

 

Spaghetti Squash Basics

A great way to enjoy 'pasta' with out the carbs and a great alternative to expensive glutten free noodles.

 

- Halve squash and remove seeds

- Place cut side down on a baking sheet at 350 and bake for 30-60 minutes depending on squash.

- Squash is ready when it is poked and has only a slight resistance, remove from oven and allow to cool until can be safely handled.

- Using a fork, scrape the inside of the squash, the fresh should come out in fine strings   - If the fresh seems a little watery, allow to strain in colander

 

That those, friends, are the basics, now is when you can get creative with your sauses and toppings.  Keep it simple with tomato sauce; toss it up with some fresh veg, herbs and feta cheese, or bake it with bread crumbs and parmesean cheese.  There is really no limit to your imagination and tastes.

 

The nice thing about squashes too, they keep forever, and even if you are single person and can't picture yourself eating that much, since some of them are gigantic, once they are halved, wrap the cut side and place in the fridge where it will keep for days.  

 

 

 

 

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