I’ve been curious for a while about the spaghetti squash. On some episode of Iron Chef I saw the chefs extracting the flesh of one such squash in long spaghetti-like strands. Being someone who doesn’t particularly like the general texture of winter squash and pumpkin, this seemed to me like an excellent use of this type of vegetable. When pumpkin season began, I found a spaghetti squash in one of the local stores.
I halved it, and baked it in the oven for about 45 minutes. And it came apart in long spaghetti-like stands with just the help of a fork, just as I had dreamed about. But the texture was still unmistakably that of a winter squash.
Still, served with a ragu of ground beef, onion, carrots and kale, and topped with some cheese, it was not half bad. 7/10, will buy again.