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!
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.