Easily one of my favorite discoveries. Will make up to 3 big lunch servings or 6 "topping" servings.
Here's what this thing will look like sitting in your supermarket.
You can cook it in two ways
1. Throw the whole thing in the oven at 350 until it's easy to piece the skin with a fork (rotate at least once). This takes at LEAST 1 hour.
2. Cut it in half and cook it at 350 until a fork will run through it. This is probably 30-40 minutes.
You can cook it in two ways
1. Throw the whole thing in the oven at 350 until it's easy to piece the skin with a fork (rotate at least once). This takes at LEAST 1 hour.
2. Cut it in half and cook it at 350 until a fork will run through it. This is probably 30-40 minutes.
I decided to cut it in half first. This took manpower. Or Boyfriend power anyway.
Inside it has all these fibers and seeds. I've heard you can toast and eat the seeds like pumpkin seeds, but I say, if you like 'em so much, just buy them!
Removing this from the raw squash is a pain in the *ss!
Inside it has all these fibers and seeds. I've heard you can toast and eat the seeds like pumpkin seeds, but I say, if you like 'em so much, just buy them!
Removing this from the raw squash is a pain in the *ss!
Finally, you can try seasoning it while it's cooking but I wouldn't bother. Only the topmost layer gets any flavor anyway.
When it's out of the oven, take a fork and go to town. Brush it right out of the gourd, it comes out looking just like spaghetti (or hair...). Allow to cool first for a less irritating experience.
Season once it's out. Use anything you would use on a pasta OR a salad. It works either way. So far, I've enjoyed it with a smoky barbeque sauce and doused in balsamic vinegar and parmesan cheese.
It doesn't taste like much, but it serves as a really good base. I suspect that some raisins and spray butter would work nicely too!
When it's out of the oven, take a fork and go to town. Brush it right out of the gourd, it comes out looking just like spaghetti (or hair...). Allow to cool first for a less irritating experience.
Season once it's out. Use anything you would use on a pasta OR a salad. It works either way. So far, I've enjoyed it with a smoky barbeque sauce and doused in balsamic vinegar and parmesan cheese.
It doesn't taste like much, but it serves as a really good base. I suspect that some raisins and spray butter would work nicely too!
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