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Minor Deity |
WTG..I LOVE those carnival squash..I cut them in half with a bit of butter and roast them in my toaster over..done..dinner. I got my CSA today as well..I get one as a job benefit. But there is too much for just me so I split it in half and give the other to my neighbor. This week we had acorn squash, onions, husk cherries (the last of the crop!), chard, tons of multicolored carrots. Then I have the "staff" bin, where we pick through the seconds that have not sold at the market. I think I got the last of the plum tomatoes... 
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Has Achieved Nirvana |
Meant to post about the spaghetti squash experiment. Total nummy success!!! I roasted the squash per dol's suggestion, and used that in the Moosewood recipe that BL posted. The roasting brought out really nice flavor in the squash; mr wtg and I both thought it was excellent just roasted, but I had purchased the rest of the ingredients to make the casserole, so I went ahead. I left out the mushrooms; they just didn't sound like what we wanted in there. I could have put in more diced tomatoes than I did. I also think I'll try a nutty Emmenthaler cheese as the topping instead of parmesan next time. I think it would be a nice change. The only thing that I don't like about spaghetti squash is cutting it in half. I had to use the cleaver and a mallet.....
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Has Achieved Nirvana |
If you microwave it for about five minutes before you try to cut it, it cuts easily.
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| Has Achieved Nirvana |
Thanks. Will keep that in mind for next time!
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| Minor Deity |
You can just poke it with a few knife holes and roast it for a bit as well to soften it. Same goes for Acorn and Butternut squash. Glad you liked the Moosewood recipe! I hope you had leftovers as it seems even better the next day. And I agree, I put more tomatoes in and skip the mushrooms. Yum!
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| Has Achieved Nirvana |
This is kind of fun. These just got delivered:  From this place: Flatiron Pepper Company I've been testing them on boiled eggs. They're not as spicy as I expected, but I eat a lot of spicy food so YMMV. Because they are dried the flavor really doesn't come through until you rehydrate/cook with them. We added some of the sweet/hot blend to sausage and cabbage and while it wasn't spicy, the flavor really popped!
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| Unrepentant Dork Gadfly  |
Oh these look wonderful! I’ll have to see if I can find them or similar in Canada. We use a Ghost Pepper salt when we make Indian food that isn’t quite spicy enough for our taste and it’s such a great addition!
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