Spaghetti Squash

Ever had spaghetti squash?  I hadn’t until this past weekend.  During our last trip home to Mississippi, my mom gave me a spaghetti squash she had grown.  Now I love trying new foods and will eat pretty much anything that doesn’t eat me first, but I wasn’t so sure about this unassuming-looking squash.  I decided to wait and try it while Danny was on another trip to Mississippi for the weekend, working on our property there.  I knew he would NOT be interested in trying any squash that wasn’t yellow. Lo and behold….It was delicious!

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I put it on my little plate that I made at a wonderful pottery workshop in Gatlinburg.  There’s just something about eating and drinking from handmade vessels.  Even better if they don’t match each other.  It’s so soothing and organic and natural………OK, I digress………so, after adding some Mississippi-grown tomatoes, it looked so pretty that I had to take a photo before digging in.

Cooking spaghetti squash is SO easy:  Slice it lengthwise and remove the seeds/pulp.  Lay it face down on a plate, stick it in the microwave and cook on high until tender.  I cooked half a medium sized squash for 8 minutes.  Let it cool to the touch, then scrape out the “spaghetti” with a fork.  I dressed mine with butter, salt, pepper, garlic, and…….Tony Chachere’s!  Yum!

Mom told me to try it with butter and brown sugar, which I tried tonight, and that was great, too!   Just pretend it’s pasta and the possibilities are endless.  Now get out there and try some spaghetti squash…..preferably on a handmade plate.


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