I decided I like Spaghetti Squash as a noodle substitute and planted six seeds in my garden last Spring. When the crop came in, it really came in! I've been cutting them in half, removing the seeds, placing them flesh down on cookie sheets and baking them for an hour. Next, I cool the squashes and take a fork to scrape out the flesh. I put the "spaghetti" into containers, lable and freeze.
There are still a good number in the cooler waiting to be used or processed.
Of course, you can serve it with meatballs and red sauce. I also make "potato pancakes" with it by combining egg, grated onion, and about a tablespoon of coconut flour, then frying in peanut oil.
Yesterday, I took some just baked spaghetti squash and sauteed it with onion and garlic. I then added a couple of spoons full of red pepper relish. It was very tasty.
There is basil pesto in my freezer and I forsee Winter meals using it with the "spaghetti."
If you have more ways to use Spaghetti Squash, please share by leaving a comment.
