Post # 1
Upon my kitchen table I have a pumpkin, a sweet dumpling, a kabocha, a red kuri, a spaghetti, and an acorn. The butternut was eaten already and there’s a delicata in the oven. I went a little wild at the farmer’s market and now I have a beautiful collection but I’m not sure what to do with them. Please share your squash recipes!!
Post # 2
I made butternut squash the other day, turned out pretty well. I chopped it into chunks, and chucked it in a roasting tin with oil, salt, 1 tsp chilli powder, 1 tsp coriander powder and a good drizzle of honey. Then I mixed it all up and put it in the oven at about 180C until it got golden brown crispy bits on it. Super easy, but rather nice, had quite a kick to it.
Post # 3
Aquaria: I don’t have any fantabulous recipes, but I just had to say omgilovesquaaaaaash!!!
I remember growing up, my parents would just cut the acorns in half, scoop out the seeds, put butter and brown sugar in them and bake them. The you would just scoop out the goodness and let it melt in your mouth.
Post # 4
I recently discovered the wonder that is spaghetti squash. Roasted the halves in the oven with some olive oil and garlic then pulled it all to pieces and ate with spaghetti sauce. While not as amazing a heaping plate of carb loaded pasta, it was a pretty awesome lower calorie sub. And that is saying something from the pasta lover I am.
Post # 5
We eat spaghetti squash a lot! I love it, and my pasta-loving FI even asks for it. We use it more as a side-item. After roasting it like PP, I also shred it and saute it with various spices or pesto sauce!
Post # 6
I’ve been dying to make this but I can never find spaghetti squash around here 🙁
Cheesy Spaghetti Squash Casserole