Aug 02, 2015
Spaghetti squash, yummy!!
Here at Holiday Park Resort where we reside there are garden plots that you can rent for $10.00 per year. Many do and it is so wonderful to walk past and see what everyone is growing. Everything from beets to corn, beans to tomatoes, potatoes, carrots and more. I really want to have a veggie garden but obviously over the last 5 years it have been impossible. Maybe next year. The trick to a full garden is in keeping the various critters out of your plot.
Last year a volunteer with lots of spare time created several small public gardens throughout the park growing a variety of squashes, beans, strawberries and tomatoes and many different herbs. These public gardens are open to everyone to pick from.
These are yellow spaghetti squash flowers and one young growing wanna be squash.
You are allowed to pick one spaghetti squash per family. The only rule is that is must be at least 7 – 8 inches long. This one was too small to pick but it was gone the next morning.
Yes, this was our squash. Personally I would have let it grow for several more days but I knew it would be gone by the next day so we claimed it. Hard to see but right at the top in the middle with a tiny beam of sunlight on it, is another squash wanna be, as well as one on the middle left.
Thanks to George at Our Awesome Travels, I knew how to cook this squash. Some methods require over an hour in the oven or two in a crock pot. I wanted fast. I remember reading how he cooked their squashes so I checked his recipe link on his blog site and found this. He even has a tasty recipe for spaghetti squash lasagne. Be sure to check out all his recipes. I however had a question about his recipe. What did he use to cover the squash with? I just knew he would reply to my email instantly and he did. I was eager to get this thing cooked. I mean, how often do you get produce out of the garden and onto your plate within mere hours. Well you do if you have a garden, which we don’t, so this was a treat.
First step after washing the squash, is to cut it in half, lengthwise. Then scoop out the seeds.
Now this is the secret to getting your squash cooked in record time. Place it face down on a microwaveable dish along with 1 -2 tablespoons of water. Loosely cover the squash and with George’s okay I used saran wrap. Cook in the microwave for 10 minutes or until you can poke it right through with a fork.
Now this is where I erred. I just put the dish into the microwave for 10 minutes and never checked it. I suggest that you do check it. First off I had a small squash and secondly it was very very young and extremely fresh 😳 I overcooked it.
When you take it out of the microwave you then use a fork to gently separate the strands. In a matter of moments you will have spaghetti like strands but all lovely no fat squash that almost tastes like real pasta.
You then plate your strands of squash. I used large soup bowls. I had already heated up some jarred pasta sauce with a few extras like mushrooms, with which I topped the squash. Of course I added parmesan.
We ate this along with a large serving of caesar salad. Colin was concerned that this would not appease his appetite. He was pleasantly surprised to feel satisfied with the meal and not overstuffed as one does when eating a real pasta dish. I was a tad unhappy at overcooking the squash as it was a bit liquidy. Likely this particular squash was young and needed less cooking. Overall a wonderful meal that we will be sure to repeat.
As I am posting this I am finally hearing some guitar music. I really can’t recall the last time Colin has played. Off hand I would say 4 -5 weeks. He has been so busy. By the way he did get up again at 5AM, third morning in a row, but it was too cloudy to go take those very special photos. That was a huge disappointment as our forecast is taking a sudden turn. Instead of going back to bed he proceeded to work on photos he had taken earlier in the week. Such dedication.
Hmm, now what. Good for the fires at least but not us.
I just take each day as it comes and try and make the best of it.
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That community plot is such a lovely idea. I feel blessed that I can go into my neighbours’ garden and help myself to all manner of wonderful fresh goodness.
A tip for your next spaghetti squash: cook it in the micro till just done. Then, brush it with a little olive oil and run it under the broiler to brown the top of it. The Maillard reaction is particularly marvelous with spaghetti squash and gives it a little more flavour.
Little spaghetti squashes can also serve as dessert. I bake them with a cored and diced apple and sprinkle them with cinnamon and a little butter. If I’m feeling especially indulgent, I’ll drizzle some honey or maple syrup over it, too.
We planted spaghetti squash this year, too. Have sooo many wish you were close to have some. We fixed it just as you did. It was a little watery. Next time I will let the strands drain in a collander for a few minutes to see if that helps. Sure was good and easy.
Hope you get some rain, Colin probably only wants rain at night so he can work during the day.
Sharon
Would love to get some of your extras Sharon 🙂 I like the colander idea and will try that. Rain at night is alright as long as we have blue sky days which we do not.
Thanks Rae for the tips. I doubt that I would turn the broiler on just for that. We liked the taste just fine.
Thanks for the shout and glad you enjoyed the spaghetti squash, we love it and will be enjoying some soon. So satisfying and not heavy like pasta , just like you said.
Not sure why it was watery though, never happened to me. I would guess overcooked, most of the ones we get are about 2 1/2 to 3 lbs we often get 2 meals out of the larger ones.
The squash here in the park will never get that large. People pick them too soon.