Oh thanks, I read it as being an ingredient to thicken the filling.... half and half - I'd just use rice milk as dairy milk avoid for us. weehee - just harvested 20+ pumpkins from our veg patch cheers! :8
carmen btd since April 2004! more blues (music) - bring it on
GT1; L (a-b-); (se); PROP-T; NN Sa Bon Nim Admin & Columnist
Posts: 49,378
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 56
mace or cloves
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
I have a Spaghetti squash sitting on my counter for a few days now and I have NO idea how to tell if it's ripe for cooking ... the clerk at the store where I purchased it was also clueless Anybody know a trick ?? Thanks
I have a Spaghetti squash sitting on my counter for a few days now and I have NO idea how to tell if it's ripe for cooking ... Anybody know a trick ?? Thanks
I think that if it was picked and in the store, it is probably ripe.
It has been too long since growing our own for me to remember all of the details... I know the skin gets tan, but can't remember any more.
You are welcome for the link... We've used Gurney's for seeds and plant for a long time.
We always boiled the spaghetti squash and it was really moist. Maybe by baking it, it would be a bit drier. It isn't real flavorful, which makes it perfect for topping with a good sauce.
GT1; L (a-b-); (se); PROP-T; NN Sa Bon Nim Admin & Columnist
Posts: 49,378
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 56
glad you enjoyed it!
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
U're very welcome and yes eventually I will sit down and add all my dishes in the Recipe Index hoping that others will enjoy them as much as I do I'm just NOT sure how to do it yet; however, I will definately look into it in the near future ... Thank-u
I like my squash cooked plain. In the fall, I buy several Kombucha and Butternut squash at the Farmers Market and store them in a dark closet. That's what one lady at the Farmers Market told me I could do. Then I can cook them when I want to. I also like Acorn Squash and cooked Turban Squash last year.
I found out last year though I have to watch them carefully as one of my Kombuchas started to mold about April or May. This year, my Kombuchas started to mold in February, so I had to cook them quickly.
I use a vegetable peeler and a sharp knife to peel or cut the skin off. Then I pull the seeds out. I just add some water and start checking for tenderness about 20 minutes. Sometimes I mash the cooking water into the squash. Butter added before eating tastes yummy.
In the summer, all types of summer squash are at the market. My favorite is yellow summer squash--again sliced plain and cooked quickly with a little water. Sometimes I add sauteed onion. Also some butter added before eating is good. Scalloped squash and zucchini are also good cooked plain. Sometimes I make a lasagna with rice and sauteed onion mixed in then layered with par cooked zucchini, layered with spaghetti sauce, then topped and possibly layered with mozzarella and sprinkled with feta bits and baked.
We've done the same things with squash, TypeO. But in addition to all those, we enjoy summer squashes sliced thin and lightly coated with millet or rice flour then fried with onions in olive oil.
As far as how to tell if a squash is ready to eat.....you can eat summer squash when they're still babies--just a couple of inches long. Great in stir-fry or just steamed. With winter squash, they're ready when the bloom dries up and falls off, which, if you don't grow your own, you can't tell about. But unlike fruit, because winter squashes can sit around for months, you can usually assume that if they're in the store, they're ready to eat. They won't really ripen, per se, sitting on your counter, they'll just eventually mold or rot.
One thing we love to do with spaghetti squash:
Cut in half, gently scrape seeds out. Place cut-side-down in baking dish and bake till a fork pierces it easily. Remove from oven and cool till you can touch it. With a fork, scrape strands out of skin. Saute onions, garlic, whatever fresh garden herbs, and some sort of protein if desired, in lots of olive oil. Stir into spaghetti squash. Add sea salt and you've got yourself a delicious meal.
Our favorite way to do butternut squash:
Peel with vegetable peeler. Cut in half (with a big, heavy knife) and scrape out seeds. Cut into 1-in. chunks. Add same amount (or less) of same-size carrot chunks, one white onion cut into 8ths, toss in 1 Tbsp. olive oil and 1 tsp. dried rosemary. Bake in oven in glass 9X13-in dish (or in two dishes if necessary) till fork-tender. Salt lightly.
ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.
"Everything is permissible for me, but not everything is beneficial..."Â Â I Corinthians 6:12
B to Bnonnie to Nomad, the journey continues Kyosha Nim
Posts: 2,295
Gender: Male
Location: Ocean Springs, MS
Age: 52
I just planted my Coban Pumpkins, a summer squash despite the name, today along with the tomatos and a blueberry bush. I'll probably plant the butternuts in about 2 weeks. I never was a fan of spaghetti squash but I found a very similar recipe in a cook book of mine. It had mushrooms, butter, garlic powder, salt, black pepper, and parmesan. It also has 25 more recipes for spaghetti squash. Of course alot of them would have to be "BTD adjusted" as usual.
My favorite is yellow summer squash--again sliced plain and cooked quickly with a little water. Sometimes I add sauteed onion. Also some butter added before eating is good. Scalloped squash and zucchini are also good cooked plain. Sometimes I make a lasagna with rice and sauteed onion mixed in then layered with par cooked zucchini, layered with spaghetti sauce, then topped and possibly layered with mozzarella and sprinkled with feta bits and baked.
Anything with feta is music to my ears !!;) TY ;D :)
We've done the same things with squash, TypeO. But in addition to all those, we enjoy summer squashes sliced thin and lightly coated with millet or rice flour then fried with onions in olive oil.
Thats really sounds wonderful ...
Quoted from Ribbit
As far as how to tell if a squash is ready to eat.....you can eat summer squash when they're still babies--just a couple of inches long. Great in stir-fry or just steamed. With winter squash, they're ready when the bloom dries up and falls off, which, if you don't grow your own, you can't tell about. But unlike fruit, because winter squashes can sit around for months, you can usually assume that if they're in the store, they're ready to eat. They won't really ripen, per se, sitting on your counter, they'll just eventually mold or rot.
Thanks for the info !!
Quoted from Ribbit
One thing we love to do with spaghetti squash:
Cut in half, gently scrape seeds out. Place cut-side-down in baking dish and bake till a fork pierces it easily. Remove from oven and cool till you can touch it. With a fork, scrape strands out of skin. Saute onions, garlic, whatever fresh garden herbs, and some sort of protein if desired, in lots of olive oil. Stir into spaghetti squash. Add sea salt and you've got yourself a delicious meal.
I will have to eat my spaghetti squash with different vegetables next time and lots of onions; I absolutely have to have onions in at least one meal per day
Quoted from Ribbit
Our favorite way to do butternut squash:
Peel with vegetable peeler. Cut in half (with a big, heavy knife) and scrape out seeds. Cut into 1-in. chunks. Add same amount (or less) of same-size carrot chunks, one white onion cut into 8ths, toss in 1 Tbsp. olive oil and 1 tsp. dried rosemary. Bake in oven in glass 9X13-in dish (or in two dishes if necessary) till fork-tender. Salt lightly.
Mmmm fiberfull dish, I will have to try it ...ROSEMARY is another spice that I really enjoy in dishes
I just planted my Coban Pumpkins, a summer squash despite the name, today along with the tomatos and a blueberry bush. I'll probably plant the butternuts in about 2 weeks. I never was a fan of spaghetti squash but I found a very similar recipe in a cook book of mine. It had mushrooms, butter, garlic powder, salt, black pepper, and parmesan. It also has 25 more recipes for spaghetti squash. Of course alot of them would have to be "BTD adjusted" as usual.
Oh yes, of course mushrooms is a grand idea for the next time and course there's gonna be butter and parmesan as well; THAT makes the dish !! Thank-u
Last year was the first year I tried to plant winter squash. I waited til April when the frost had passed. I don't have that much room to plant smaller things, and people walk their pets around the neighborhood... I had dried my seeds from the year before. One Butternut vine grew two squashes. It was quite a thrill.
Later I kept seeing the vine growing with little flowers, so I thought I'd get more squashes. I asked a man at the Farmer's Market how to tell when they were ripe. In the process of talking he found out I was still watering the vine. Since the squash was planted in with the rest of my yard where I did drip irrigation, he said I needed to stop watering the squash once it was developed. He said it was too late in the year (by then maybe July). I needed to pull the vine roots out of the ground. He said when the vine died, the squash was ready to pick and eat. That was my lesson in growing squash.
GT1; L (a-b-); (se); PROP-T; NN Sa Bon Nim Admin & Columnist
Posts: 49,378
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 56
thanks for the info!
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
Print Thread
Report to Moderator
Female
carmen
Logged
Private message
YIM
E-mail
Male
