Since I wasn't really sure what to do with them, the spaghetti squashes have been sitting on the counter, taking up space. And I haven't really been around much to make dinner, so it seemed like last night was the right time to tackle it and be creative. I cut it in half and seeded it, and roasted it for about an hour at 350 (cut side down on the baking sheet). Then I used a fork to make all the little spaghetti strands, and fried them in butter with grated fresh ginger and some salt and pepper. I allowed a lot of the moisture to cook off. I think it was a success!
The salad included arugula, mustard greens, and tat soi from the farm and dandelion greens from my yard. I'd been planting Jerusalem artichokes and found a few dandelions so brought the leaves in for the salad. My husband very politely commented that it was a "challenging" salad. Too much sharp and bitter for his taste, I guess. Just wait until I have Jerusalem artichokes to add!
I now at least have used enough squashes that the rest fit into a large basket instead of just hanging out all over my kitchen counters. 2 butternuts, 2 red kuri, 2 acorn, 1 spaghetti, 1 blue ballet, and that's a cob of popping corn in there, too.
Very nice. I have never tried spaghetti squash because I never thought I would like it as spaghetti. I like your way of using it better.
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