Mmm! I'd heard about this stuff before, then saw one in the store the other week so bought it. I now have a strong aversion to throwing away food, like the tofu I had to toss after it went bad as I procrastinated learned how to make it well. So anyway, last night I hit the Internet to figure out how that big heavy squash would ever turn out like spaghetti.
After reading five recipes (one said cook stovetop, one said bake whole, one said halve it first), I decided on a cut-in-half, scoop-out-seeds, bake-hollow-sides-up for 40 minutes-at-360-degrees method. It came out awesome! They best way to tell it's done is by piercing the outer skin with a fork; if you need a knife to do it, it's not done. I started forking it out and thought, "This is never going to feed two people," and started contemplating what I had that could accompany it. But it just kept coming, kept coming.. So it was two full plates full of spaghetti-looking stuff. I simply covered it with spaghetti sauce (chunky vegetable style) and - yum! Dinner! :) Now, it doesn't taste just
like spaghetti. It's one of those soymilk things - use it as milk, but it's not just
like milk. This is a bit crunchy, more crisp than spaghetti, but very good.Spaghetti Squash
So it's yummy and
it's really good for you.
Here's a recipe: http://www.fabulousfoods.com/features/featuring/spagsquash.html