Super Spaghetti Squash

Just cut two spaghetti squashes - the sum total of my squash harvest. Really disappointed that none of the others have produced anything - was looking forward to seeing how the Turks Turban would turn out - but nothing has appeared, no Butternuts either. Now all I have to do is find out how to cook the darn things which are the size of a honeydew melon.

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Comment by Caro on September 17, 2012 at 13:57: Same here, Elaine. Two beautifully huge spaghetti squash (although possibility of a couple more just appearing), "Butterbush" pot grown butternuts now have distinct foxy teeth marks in ... but they were only baby squashes!

Comment by Caro on September 17, 2012 at 14:02: PS. You cook spaghetti squash by chopping in half, adding butter or oil and seasoning and roasting in the oven. Unless you're hungry - in which case chop in half, cover with cling film, chuck in the microwave for about 5 minutes. When cooked, season and scrape with a fork - the strands of squash look like spaghetti! Lovely with lashings of butter and I'm going to cook mine with spicy minced beef on the side (when I come off my diet).

Comment by elaine rickett on September 17, 2012 at 14:12: Thanks Caro - I seem to remember Alys Fowler cooking it in foil with olive oil and chilli (possibly on a bar-b-q)I suppose you just cook it till its a bit squashy (squashy, get it) to the touch. Sounds lovely with spicey minced beef.