We do relatively well with squashes here - better than any other veg actually. This year I grew spaghetti squash partly for its novelty value but also because we like squash. It performed fabulously with 22 large fruits provided on just one plant - each squash is large enough to feed our family of 5. So, today I baked one whole in the oven and we were so looking forward to it. What a let-down!!! Insipid was too good a word for it. I had made a garlic butter sauce to go on the 'spaghetti' but the squash was so watery that the sauce was lost. Now we have another 21 to eat Has anyone ever cooked one of these and found it pleasing? If so, please please tell me how you did it.
Let your spaghetti squash sit for 2-3 weeks before cooking. Cut it open, scope out all the spaghettish part and cook it in a pan in the oven just like you would cook lasagna. It's a new paleo staple at my place. My DW told me that one serving of her ground turkey and spaghetti squash is 240 cal. It it simply amazing.
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