Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Friday, October 22
Spaghetti Squash for Newbies
I had never cooked a spaghetti squash before last night. Shocking, I know.
Definitely the hardest part was getting the thing cleaved in half in the first place. My big chef's knife isn't currently as sharp as it could be, but with the assistance of my 2lb rubber mallet, I 'thunked' my way through the tough gourd. Once done, it went into a 400 degree oven, cut sides down, with no seasonings. I let it go a loooooong time, and finally took it out after about 90 minutes. After it cooled, I started scraping out the inside, which true to its name, did look like yellow angel hair pasta. I guess I wasn't sure that it would "work" - like it would have cooked to a mushy paste like all other winter squashes, or something. But no, those strands are tough and they came out looking like all the photos I've seen of dishes with spaghetti squash. Neato!
I put the guts in 2 bowls, one garnished with parmesan-nutmeg-S&P, the other with parmesan-butter-sage. The latter is here at work with me today so I will report on that later.
Time posted: 08:04 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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