One of the squash I had a lot of success with this year was spaghetti squash. Unfortunately, I was convinced that they were honeydew melons for most of the summer and was disappointed with their presentation. So, about half of my crop went into the compost. All was not lost, they continued to produce prolifically and I harvested more than twenty from my garden. Do I need more than twenty? I have no idea. They are a winter squash, so should keep reasonably well in my outbuilding. They also have a more generally palatable texture and taste than other squash and can even be a substitute for pasta in some recipes.
Tonight I baked my spaghetti squash cut length-wise and cut into rings. Both worked equally well. The rings are supposed to result in a longer squash strand; I didn't really notice a difference. I then turned the squash into a healthy, fresh- tasting dish with roasted red peppers and fresh parsley.
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