Squish squash


So I’ve definitely had less busy weekends; worked five hours extra Friday, 10 Saturday. Slept in Sunday until about noon; skipped Ultimate and went to Bradenton beach with Amy, where we threw the disc around for a bit. That was fun, definitely the downtime I needed.
So I need your guys’ help; last night I made this with one of these, but I’ve still got those three left, and even though I only paid $1.94 for the four of them, I’d really hate for them to go to waste — can anyone recommend a good (preferably edible) way to use ’em?

5 thoughts on “Squish squash”

  1. Hil asked me for the pasta recipe, so I typed it up — here it is!
    Krishen’s Onion Squash Garlic Tomato Basil Ziti
    Time: about 10 mins prep, 15 mins cooking.
    Serves: 2
    Req: medium saucepan, pot
    Ingredients
    1 spaghetti squash;
    1 medium onion;
    1 clove garlic;
    2 tablespoons olive oil;
    1/2 jar of tomato basil (or your favorite) spaghetti sauce;
    ziti pasta noodles
    Recipe
    Cut squash into discs and those discs cut into quarters; set aside. Chop garlic. In small dish, add chopped garlic to olive oil and mix & squish together to ensure the yummy garlic taste gets everywhere. Dice onion and set aside. Add oil & garlic mixture to saucepan over medium heat; immediately add squash; toss to ensure all sides of the squash are evenly covered in oil. After three minutes, add onions, cook for another 5 mins; reduce heat to medium-low; add spag. sauce; boil & drain pasta & return to pot; add squash-sauce mixture to pot and STIR!!! This part is important. πŸ™‚ Serve immediately; add a small amount of parmesean to taste; enjoy!

  2. soup! peel the squash, cube it, and fry it with onions, oil, and garlic. then add in broth of choice and simmer with spices and/or vegetables. it’s nice pureed. as an option… when you’re ready to eat, add a bit of cream and heat, but not to a boil.
    or, if you like the squash on its own, slice it in half.. sprinkle spices over it, and bake it in the oven.

  3. On it’s own! Cut the squash in half lengthwize, scoop out the seeds. Put the two halves cut side down in a glass pan. Add about an inch of water. Bake for oh, 45 mins or so at… 350*, or until a fork poked into it determines that it’s done. Then scoop out the “spaghetti” and add a dollop of butter, and some plain old salt and pepper. Heavenly!

  4. I’m thinking in a curry…you can forget a recipie ’cause you know the extent of my cooking skills. Or just put it on some bread, smother it in cheese and bake…you can do that with anything πŸ™‚ BTW you better hurry you’ve only got a couple of days left.

  5. Thanks everyone for the great recipes — I’m thinking I really need a blender: Hil gave me a recipe that used one too. That, plus a blender goes well with the whole margarita thing. πŸ˜€

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