I have a spaghetti squash.  I know roughly what to do with it,
but I've never  cooked one before (as opposed to butternut,
summer squash or pumpkin, which we tend to have for months at
a time!  Speaking of which, I haev 26 butternut to harvest in
the next few months, if anyone has anything more exciting than
my favoured "cut into chunks and roast" plan :-)

... anyhow.  Does anyone have any tried + tested favourite 
recipes for spaghetti squash, please?  (I've found a few with
the help of google, but I'd prefer something with a personal
recommendation, if possible, rather than trying to work out
the good from the bad suggestions)

Needs to be vegetarian (or vegetarianisable!), not too complex
and appealing to childish adults and children alike.

Thanks

ha scritto nel messaggio
>I have a spaghetti squash.  I know roughly what to do with it,> but I've 
>never  cooked one before

I think roasted whole is the best prep, but then the fun must begin.  I tend 
to sautè it (in evoo of course) with other vegetables, livelier ones, 
include some garlic cloves and some type of olive as well as strips of ripe 
capsicum/pepper.  It may be long and thready, but treating it like it really 
is pasta is IMO a mistake.

In message , 
vicky@dinky.vm.bytemark.co.uk writes
>I have a spaghetti squash.  I know roughly what to do with it,
>but I've never  cooked one before (as opposed to butternut,
>summer squash or pumpkin, which we tend to have for months at
>a time!  Speaking of which, I haev 26 butternut to harvest in
>the next few months, if anyone has anything more exciting than
>my favoured "cut into chunks and roast" plan :-)

This is one of my favourite autumn soup recipes.

Spiced Squash And Coconut Soup

Ingredients

600ml Chicken Stock
800g Butternut squash, seeded and peeled
4 tbsp Olive oil
3 Dried kashmiri chillies
1 tsp Ground cumin
1 tsp Garam masala
6 Garlic cloves, peeled
1 Onion, peeled and chopped
200ml Coconut milk
1 Lime, juice
Double cream, to serve
Method

    1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm 
chunks, drizzle with 2 tbsp olive oil and toss with the chillies and 
spices. Roast for 20 minutes. Scatter over the garlic and roast for a 
further 30 minutes. Meanwhile, heat the remaining olive oil in a large 
saucepan; add the onion, cover, and allow to soften.
    2. When the squash is tender, discard two of the chillies; liquidise 
the flesh and remaining chilli with the onion and 200ml chicken stock 
until smooth. Return to the pan and add the remaining stock and the 
coconut milk. Simmer for 20 minutes, add lime juice to taste and season. 
Transfer to a flask and take along some double cream and black pepper to 
garnish the soup.

Malcolm
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