Gogaux’s Grommet Grub

“Sketti “Squash

The first time I cooked one, I was amazed that it actually did look like spaghetti! Where had this vegetable been hiding my whole life? So cool and versatile…tastes great with red meat sauces, green pestos, or tossed with some garlic, sausage and tomatoes- seriously whatever you would throw on pasta. While it does not taste exactly like its refined Italian cousin, I find it to be a great kid approved meal and extremely delicious.

The best place to get them in Kona is Island Naturals. They have organic cheaper than conventionally grown at KTA  or Safeway. Im trying to grow them in our garden for the first time right now…I will let you know if I succeed!

So far- (while it does take wayyy longer than the micro- way)-I find this the best way to cook it:

  1. Preheat oven to 375° F.
  2. Cut spaghetti squash in half lengthwise. Remove seeds and place in baking dish face-up. Add water to dish until 1 inch of squash is covered. Bake for 35 minutes- 40 minutes or until soft but not squishy.
  3. Remove squash from oven, allow to cool. Pull fork vertically through the squash to shred the squash into spaghetti-like pieces.Scoop out all remaining ‘meat’.
  4. Add spaghetti squash to the sauce and toss to coat squash evenly.

If you have baked more than you need, you can remove the strands of squash and freeze it. The first few times I did this it seemed to cook up all mushy. I discovered that thawing first,  then rinsing it with warm water in a colander helps keep it firm. Good luck and let me know if you come up with an awesome topping! XO, MargauxOLYMPUS DIGITAL CAMERA

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