Tuesday, September 5, 2017

Spaghetti Squash

Squash was my LEAST favorite food when I was a kid, and my squash experience was limited to yellow squash, zucchini squash, yellow squash, and butterfly squash (folkloric name?).  Anyway, none of these squash had to be peeled.  We ATE the skin of all the squash that I grew up eating.  As an adult, I experimented more with the variety that was available in the produce section of the supermarket, and this WAS in the days before internet and pinterest!

Now, there are some gourd varieties, in which the skin is not commonly eaten, which I enjoy very much.  I learned they are really super easy to prepare, and I actually like  them very much!!

I just baked these spaghetti squash by setting them  in a sheet pan of water,  and baking at 350* until it was "soft" under the skin, and cut easily with a knife.  Then I cut each one in half, and used a spoon to scoop out the seeds and pulp from the center.

Then came the delightful part of pulling the stringey spaghetti style flesh out.  It scoops out easily with a spoon.

Some I put back in a outside skin or shell because I was sharing it with someone who hadn't prepared it before and I wanted her to see. 

My daughter and I made a meal out of it, by adding  a smidgen of Alfredo sauce.  You could also eat it with tomato marinara sauce, or just butter and salt and pepper, or a cheese form.

I literally trimmed a top to cover the portion that I was taking to a friend.

"Thank you to God for our rich bounty, and friends with which to share.  You have created so many wonderful nutritious foods and blessed us with so much.  All glory and honor to the creator, in Jesus's name I pray."

Tammy @
Grandma Mary Martha


  1. Me too! I am limited to yellow squash ever since. It's very cheap, has sweet taste, and I like the texture. It works well with other vegetables like okra, string beans, spinach, eggplant. You can also try the no-meat, all-veggie pasta using yellow squash instead of meatballs for your pasta. You will need finely chopped onions, garlic. Shred the zucchini, turnip (optional), carrots, yellow squash. Set aside. Beat eggs (depends on your yield). Mix the beaten eggs with the shredded veggies and chopped onions,garlic. Taste it with salt and ground pepper. Add some cornstarch before you shape it like a ball. When it's firm it's good to go. You can use butter or olive oil to fry the veggie balls. Serve it with pasta and sauce of your choice (pesto,tomato,etc). Don't forget the CHEESE!! I LOVE CHEESE!!! Except the exotic one. :)

    1. That dish sounds fascinating! I could see it in my minds eye! Thank you for sharing. I would love to see pictures of this in process...........