I love to grow things. And being a practical person I love to grow things with a purpose (food mainly) so I’m always reading about and trying to grow unusual plants and like to think I’m up with the play. So I was a little bit surprised to find that spaghetti squash is something I should know about but had never eaten – this is probably due to my lack of enthusiasm for squash. However ‘spaghetti’ really does mean it’s like spaghetti and after hearing people talk about it I was intrigued. Too late to grow it but I did see it for sale now so decided to give it a try. It was organic and grown here so a bonus.
I took one half and halved it again and cooked those two quarters skin, seeds and all for about 35 minutes (180C). I’d cooked it alongside the evening meal so left it overnight then forked out the flesh the next day. It really was like spaghetti (not as long physically but texture wise). Instead of noodles in the stir fry I used these – added right at the end just to heat them through. They held together well but probably wouldn’t stand up to a long cooking period. Taste wise they were slightly squash/pumpkin like so did add to the meal without overpowering it.
Size of the squash varies but one quarter (about 250g including skin and seeds) will roughly be enough for two people in a meal so we get four meals from it.
I feel that spaghetti squash is one of those old fashioned plants I’ve missed out on. My old gardening books certainly talk about it and it’s a great value for money. I’ve saved some seeds and hopefully it’ll be easy to grow, keep and eat again for next year. Meanwhile we’ve been eating spaghetti squash (sshh – noodles) in more and more meals – another way to make sure we eat more veg!