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+++Enter At Your Own Risk+++ At the gentle nudging (I said gentle y'all) of a few friends, I have started these blogs in order to share my culinary goings-on and daily misadventures through my own brand of humor (ok, sarcasm). I just write about stuff! At 50, I have learned that living has gotten in the way of life - and I am going to blaze my own personal trail to fun (hopefully)! If it is feminine, great. If it is not, so much the better! Hopefully fun that does not land me in jail............

Wednesday, July 10, 2013

Spaghetti Squash

I do like Spaghetti Squash. It is easy to cook and tastes like light pasta under any number of sauces!  OK – so it is healthy-ish as well… My fat arse has nothing to do with this post…………..

This squash comes out in shreds/fibers like angel hair pasta. I ALWAYS serve it with meat sauce because that is what I like. Other folks say butter or olive oil with herbs. Pretty much anything you serve over pasta goes with this ‘pasta substitute”. This veggie makes a great ‘side-dish’ or you can use it as a substitute in dishes requiring thin pasta. Think outside the box. Asian, Italian, whatever you want!

Spagetti Squash hits the stores in the fall (or grow it yourself like I am ATTEMPTING this year).  It is considered a “Winter Squash” so it will “keep” for a while.  A whole fresh squash will keep approximately 1-2 months on the counter and 1-3 months in a refrigerator.

I have read where you can cook this bad boy using:
  • a microwave (which I am not into and you can read that business here)
  • a slow cooker
  • boiling
  • or roasting
I roast in a moist oven.

Preheat oven to 375f.

This is just a post on how “I” do this.  There are other ways that you might find more useful for your situation.
  • I cut the squash in half length-wise.  Make sure you have a very sharp, rather large knife for this task. Be careful.
  • Scoop out the seeds and either discard seeds or save them, clean them and roast them to eat!
  • Place cut halves, cut side down, in a heavy baking dish (9”x13”-ish) and pour a half cup, or so, of water over them. Cook until “just tender” – not mush.  This should be about 30-35 minutes if you preheated your oven proper-like.
  • Remove from oven and allow to cool a bit.  You will need to handle the halves so be prepared with oven mitts or some other insulator.
  • Rake a fork back and forth across the “meat” of the squash.  This will create/loosed the strands – and you will see why they call this “Spaghetti Squash”.
  • Serve up with your favorite sauce!
Cooked/prepared Spaghetti Squash can be frozen for extended periods of time. Reheating it is as simple as microwaving or dropping in boiling water for a bit…

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