Garden Spagetti Squash

(Updated July 13, 2006 - Here is a link to a post about How to Cook Spagetti Squash as a Summer Squash which has step-by-step photos.)

Lots of people who are into low carb eating know about using spagetti squash as a replacement for pasta. I've had it with red sauce and also with browned butter and parmesan cheese, and it's tasty. But what many people don't seem to know is that you can pick spagetti squash when it's still small and green and eat it as a vegetable. I've been eating it this way for years, and I actually prefer the flavor of the green squash, but I've never found many people who have tried it this way.

You will have to grow your own spagetti squash to make this recipe, but believe me, it's worth it. If you don't have spagetti squash in the garden this year, plan now to grow some for next year's garden.

GARDEN SPAGETTI SQUASH
2-4 spagetti squash
(choose squash that are light green and
not more than 6-8 inches long)
butter (I use about 2 tsp. per squash)
salt to taste (I like Veg-sal on this)
fresh ground black pepper to taste

Cut off both ends of squash, and cut unpeeled squash, seeds and all, into chunks about 3" square. Put in pan, cover with water, bring to boil, then reduce heat to a low boil and cook 15 minutes or more, until squash is very tender when pierced with a fork. Drain squash well. (I like to let it sit in the colander for at least 5 minutes so it won't be too watery.)

Put back into pan and add butter, salt, and pepper and mash a few times with a potato masher. Serve hot.

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