[JulieP]

Right I had 4 of these - done the "instead of spaghetti" bit with 2, anyone any other suggestions?

[Poolfield2]

Sorry Julie, I have to confess I've never cooked spaghetti squash

[Brambles]

Sorry... never tried one...  They always looked a bit unnatural to me!  Well done though for growing them...  You have made me a bit inquisative and I think now that I might have a go next year  

[tam]

My mum baked one with butter and black pepper, said it was nice

[oddpaws]

  Sorry about this but what is spaghetti squash? I can honestly say i have never heard of it

[Yorkie]

It's a squash which has stringy spaghetti like bits in the middle

[Poolfield2]

It's a squash which has stringy spaghetti like bits in the middle

You'll never make a marketing manager - too honest!

[oddpaws]

So what does it taste like?

[Swing Swang]

Turn it ito a preserve - much better than marrow and ginger because the stringy texture carries through into the final product. It's what the Portuguese call 'Doce de Gila' and is used as a filling for pastries/cakes/tarts etc as well as a spread.

Essentially you break open the squash - smash it don't cut it - don't ask me why, it's what Grandma said and you don't want to argue with her - clean out the seeds etc - boil until cooked - allow to cool - remove peel and turn the squash into spagetti by hand - again no knives (don't argue with Grandma!) - rinse well and drain well - weigh and make a very thick sugar syrup with an equal weight of sugar and a minimal quantity of water - add squash and finish off as for any preserve - can't remember if this needs a bit of help in the form of pectin to help it set - you'll have to experiment.

Regards,

SS