If you find yourself with an abundance of spaghetti squash, as I did, hear me out:
Cut in half, remove seeds, butter lightly.
Roast for 45 mins at 350 degrees
Let it cool so you do not scald yourself, scoop some into a bowl.
Add a pat of butter, a tablespoon of molasses, stir.
Sprinkle some cinnamon.
It’s delicious like that but tonight I am going to chill it, then add a roasted pear. Maybe make some whipped cream.
Delicious.
I should add that no I do not have a recipe beyond that because I just made it up looking at the shit I had in the house.
Baud
You scalded yourself, didn’t you?
Hungry Joe
I have never prepared a spaghetti squash without scalding/burning myself. Can’t be done.
Worth the scald/burn, though. Usually.
WaterGirl
Do you roast open side up? Or open side down?
MagdaInBlack
I’ve done that sorta and can attest, it is delicious. Sorta = I used dark brown sugar on mine.
hells littlest angel
That’s an intriguing recipe. Honestly, I’ve never considered anything but a red sauce.
CarolPW
@Hungry Joe: I’ve never scalded myself preparing spaghetti squash, and haven’t been particularly careful either. Maybe using a spoon that’s a bit over a foot long is the reason. Like the cautions about people stabbing themselves in the palm while preparing avocados, I have a hard time imagining how people do that.
I do burn, scald and cut myself pretty often doing everything else though.
Starfish
@hells littlest angel: Every time that I have dealt with recipes pretending that spaghetti squash is spaghetti, I have been disappointed.
oldgold
This is just the sort of GOZ activity I fear.
Living on the sparsely populated outer rim of the Hardy Twilight Zone, in a dense boreal forest, along a cobalt blue glacial lake, my home security is as “loose as a long-neck goose.“ Hell, when I Snow-Bird south for the winter, I do not lock our home’s front door.
This lax home security comes to a screeching halt each year for a period of 4 weeks as Summer slips into Autumn. Then, my home security becomes as tight as a hungry tick on an anemic Xoloitzcuintle‘s ass.
The gate is chained shut and the front fence is electrified. The border walls my neighbors erected and paid for, Phil Anders’s 16 foot high, knotty pine wall and Neandra Tal’s 20 foot high, stone wall are each topped with 6 strands of barbed wire. The beach front is mined to prevent amphibious encroachments. Every door to the house is double bolted shut and all window curtains drawn closed. Finally, new this year, a large blinking neon sign has been installed on top of the house that warns: “The Kraken Have Been Released.”
Why, you might ask, in this sweet time of the year that Keats described as “a season of mists and mellow fruitfulness,” would I take such extreme home security measures? The answer: it is when the demonic, deplorable Denizens of the Damned are running amok – The GOZ!
LeftCoastYankee
What’s the over/under on days until “one dozen spaghetti squash” becomes the go-to fundraising prize instead of lovely quilts?
Grumpy Old Railroader
Way too healthy. After roasting slice into 1 inch by 3 inch strips. Coat with egg wash and bread crumbs. Deep fry to golden brown and dip into a really rich cream cheese dip (I like a garlic and dill dip). Hardens even the softest arteries. Yum
Dangerman
@CarolPW: New favorite dessert, avocado ice cream.
I think Fuerte’s (a few hours south, but worth the drive) are about in season; best avocado there is but doesn’t ship well. It probably will make a wonderful ice cream.
Well, as if all ice cream isn’t wonderful.
CarolPW
@hells littlest angel: You can loosen up the strands leaving them in the shell, add cubes of mozzarella, top with panko, garlic, Parmesan and olive oil, and stick it back in the oven until the top browns. Kind of a spaghetti squash gratin.
CarolPW
@Dangerman: Does the ice cream stay green?
Cameron
This recipe made me curious, because I’ve made dessert pies with squash before. Just took a quick run at the internet, and there is indeed at least one recipe for a spaghetti squash dessert pie:
https://www.allrecipes.com/recipe/151724/mock-coconut-pie-spaghetti-squash-pie/
MagdaInBlack
@oldgold: I admit my ignorance. Urban dictionary tells me GOZ is nasal mucus. So please help me understand.
oldgold
Givers of Zucchini – raw or processed
Dangerman
Everything I have tried looks like pistachio ice cream.
Nothing about China in mainstream press; seems a bit of a shocker if GOS is right.
ETA: The China thing appears to be BS. Can’t believe there is something wrong on the Internet.
trollhattan
@Dangerman:
Local place makes an avocado chocolate ice cream that’s more like a gelato–either way it’s wonderful. Rich, creamy goodness.
Guessing it’s more expensive to make than ice cream on account of avocados fetching more than a buck per.
Another Scott
@oldgold: Ah.
I assume you heard this on NPR recently?
“Sure, I’ll cut your lawn. That’ll be 5
avacadoszucchini.”Cheers,
Scott.
zhena gogolia
@Dangerman: I can’t find anything in a reputable news source. You’d think they’d at least debunk the rumors.
oldgold
@Another Scott: At least with avacados, unlike squash, you can productively feed them to the moles.
schrodingers_cat
Doodhi halwa is a popular dessert from Maharashtra and it is pretty easy to make. Its type of a gourd with green skin and a white interior and is pretty mild tasting. The recipe is similar to carrot halwa but with doodhi (bottle gourd) instead of carrots. FWIW I think its better than carrot halwa which is more of a north Indian dessert.
You can make it in the slow cooker or in an oven on low heat (325F) instead of stirring it on the stove top till your arms break for an easier version.
Doodh: Milk
mali muso
Sounds tasty! Many things can be made yummy with the addition of butter, brown sugar and cinnamon. As for squash dessert, isn’t that essentially what pumpkin pie is?
schrodingers_cat
@mali muso: I am not fond of cinnamon in sweets. I prefer cardamom or nutmeg.
JMG
Trying something new tonight, probably the last time I’ll use the grill as it gets dark earlier and earlier. Grilling a butterflied leg of lamb which I dry rubbed with salt, pepper, garlic powder and fresh thyme and plenty of fresh rosemary. Hope it works out. Be an expensive failure.
Feathers
There was a Good Eats episode where Alton Brown did a lesson on creative cooking substitutions. It centered on the fact that avocado has the same density and fat content as butter and so could be used as a butter substitute.
The old episodes used to all be up on YouTube, but they are gone which leads me to believe they are steaming somewhere. I have never felt the urge to be this creative in my cooking, so I’ve never used any of these recipes. You may be braver than I. Alton Brown usually doesn’t lead one astray, however.
Curious Yet Tasty Avocado Experiment
WaterGirl
@JMG: I once paid the big bucks for this super-duper-giant shrimp, whatever they are called, and we grilled them.
I don’t know what we were thinking but we overcooked them to the point that they were the size of the little shrimp.
Ugh. Lesson learned.
mali muso
@schrodingers_cat: Mm, I do love the flavor of cardamom. Maybe it’s sacrilege, but I often add it to any recipe that calls for the cinnamon/nutmeg/mace type of spices.
Doc Sardonic
Easy way to time shrimp as they cook….When the tail starts to curl toward the head, starting to make C shape pull them, the residual heat will finish them. In more jackal type terms, when the shrimp kisses it’s own ass it is done.
Ol_Froth
You reinvented a classic way to cook squash! Sounds delicious, BTW.
BigJimSlade
Sounds delicious!
In sad news for music fans (like me), Pharoah Sanders died today:
https://twitter.com/BluesMedias/status/1573695979382898693
kindness
I do that same thing (almost) with acorn squash. I bake them the same, but I cut them in half and cover the open halves with molasses, brown sugar & butter. Just eat it right out of the 1/2 acorn shell. Delicious. I didn’t say it was diet food.
MagdaInBlack
@kindness: That’s how my mother always made acorn squash. This is why I thought why not do it with spaghetti squash.
Anonymous At Work
The recipe works the first few times. How many dozens more do you have?
HinTN
@BigJimSlade: Mark Ruffin played several long Pharoah Sanders selections today on his show on Sirius. Most excellent!
Chacal Charles Calthrop
@WaterGirl: I have roasted squash cut side down on a cast iron skillet; the part that touches the skillet is squash sugar and amazing!
But I also roasted individual acorn squash cut side up, coated with butter, for vegetarian thanksgiving guests and while it didn’t caramelize like the cut side down did, all of the squash was still pretty good, very cooked, and very buttery.
If you roast cut side down, only that part of the squash that was actually touching the cast iron caramelizes, while the rest merely cooks. Roast upright, all of it gets saturated with butter. Take your pick.
BigJimSlade
@HinTN: Glad to hear it – I’m a big Pharoah fan.
Glidwrith
@MagdaInBlack: Yup, squash of any sort is made tolerable with butter, brown sugar and cinnamon.
WaterGirl
@Chacal Charles Calthrop: Thanks for that!