I like to try a new vegetable every year but I was an innocent when I decided to try out spaghetti squash, having no idea it would be so aggressive. The squash themselves average about a foot long. The vines on the other hand easily spread 20 feet. They are a winter squash type and are ripe when they turn yellow and the skin is no longer tender. I planted two hills and got about 25 squash.
I get an inescapable mental image when I see them like this and understand if you do too. Ignore that. To begin, you need to cut them in half and bake them at 400º until you can pierce the skin with a sharp knife. If you cut them crosswise you get longer strands. I found it easier to take the seeds out before baking them but it can be done afterwards as well.
Pull at the strands with a fork and separate them as you go along.
This is the palette from which we can create our dishes. I tried using it as I would angel hair pasta but I found that it got lost in heavy sauces such as marinara or Bolognese.
It worked very well in place of pasta sheets for a cheese lasagna. I layered it about an inch thick and pressed it down gently with a spatula. (above: lasagna plated, below, lasagna in the pan).
I found it really works well with lighter sauces. I sauteed it to dry it out some then made the sauce and added the squash, turning it in the sauce until all strands were coated. Aio e Oio (Roman garlic, olive oil and red hot chili pepper with parsley) is wonderful. I also tried it with a sauce of olive oil, lemon zest, lemon juice and basil and that was terrific as well. Be sure to salt it as you saute it as it is very bland all by itself.
harold losey said,
January 8, 2017 @ 8:04 am
Great ideas! Off to grab the Johnny’s Seeds to plan the garden. Harold
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naturaliststable said,
January 8, 2017 @ 9:09 am
Be sure to give it plenty of space!
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Peg North said,
January 8, 2017 @ 2:14 pm
With snow covering the garden just now, appreciate your photo! Thank you! Spring will come and the days are getting longer.
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