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Old 10-07-2007, 08:58 AM   #1
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Toss it on the grill with some EVOO and S&P next to a few steaks...when the steaks are done..toss the squash and eat the steaks
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Old 10-07-2007, 09:03 AM   #2
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(BAKE IT).
Pierce the whole shell several times with a large fork or skewer and place in baking dish.
Cook squash in preheated 375°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.
*****.
(BOIL IT).
Heat a pot of water large enough to hold the whole squash.
When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
When a fork goes easily into the flesh, the squash is done.
*****.
(MICROWAVE IT).
Cut squash in half lengthwise; remove seeds.
Place squash cut sides up in a microwave dish with 1/4 cup water.
Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.
Add more cooking time if necessary.
Let stand covered, for 5 minutes.
With fork "comb" out the strands.
*****.
(SLOW COOKER or CROCK-POT).
Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit.
Add 2 cups of water to slow cooker.
Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, (See photos.)
You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.
BUYING & STORING.
When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-07-2007, 02:22 PM   #3
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Go with baking for best flavor. If you halve the squash first lengthwise, you can scrape out the seeds. Place the squash halves cut-side down on a lightly oiled sheetpan and bake as will recommends, 375, till done (a knife tip will easily insert.

Use a spatula separate the halves from the sheetpan (they stick sometimes) then, holding one half from the skin side using a folded kitchen towel to protect your hand from the heat, run the tines from a dinner fork over the flesh, with the grain, to scrape out the squash strands into a bowl. Repeat with the other half. Use a fork in each hand to both separate and toss the squash with a little butter salt and pepper. Stir in some sauce, if desired.Serve, topped with grated parm.

Alternatively, toss the squash with a little sauce (after mixing in a little butter, s and p) then place into a casserole or baking dish, about an inch thick, pressing down lightly to even the surface. Mix some bread crumds with some gated cheese(s), then top the squash with this mix. Bake ast 375 till hot, bubbly and browned. Rest 5; serve.
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Old 10-07-2007, 08:17 PM   #4
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Quote:
Originally Posted by wittdog
Toss it on the grill with some EVOO and S&P next to a few steaks...when the steaks are done..toss the squash and eat the steaks
Hey Witt, I wrote that reciepe down.... LMAO
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Old 10-08-2007, 05:10 AM   #5
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The only way I would eat that stuff when I was young was with butter and brown sugar on top, baked in the oven.
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