[Sca-cooks] Re: Spaghetti squash

[Tara Sersen Boroson]

I don't generally use spaghetti squash (too big for something that my
anti-food husband won't touch ;)  But, for butternut and acorn, I get
best results when I cut them in half, scoop out the seeds, brush them
with butter or oil and place them face down on a rack suspended above a
pan in the oven.  When I tried them in a pan with some water, I found
that a lot of the juice and flavor leached out and the result was quite
flavorless.  When I placed them on the pan alone, a lot of the juice
leached out and caused the same problem, though not as badly.  When I
suspend them on a rack, very little juice is lost.  They also cooked
very evenly, expecially with the convection oven.  The only problem with
this method was the little juice that did leak out and drip onto the pan
ended up burning, which was rather a disturbing smell ;)

I've also done them face up, wrapped individually in aluminum foil, in
the toaster oven.  Nice and easy when I'm cooking for myself.

-Magdalena

kattratt wrote:

> Hmmm we do ours in the oven as well but we cut them in half, scrape out
> the seeds, place them inside down in a pan, and fill the bottom of the
> pan with water.  Cook for about 30-45 minutes on about 350.
>
> I am not sure of the actual name for that method of cooking, it isn't
> quite baking I would think but maybe it is.  I am sure I will find out
> in a few when one of ya'll reads this eh?
> Nichola
>
>
>>--- Olwen the Odd <olwentheodd at hotmail.com> wrote:
>> BTW, they
>>
>>>say to boil a spaghetti
>>>squash, I don't, I just throw it in the oven whole
>>>like all the rest of them
>>>unless I am using them in some recipe or other.
>>>Olwen, squash lover