The GREAT Spaghetti Squash Incident of 2016

Sometimes things don’t work out just as you expect them to…

This may require some ‘scene setting’…

On Saturday, LM, Bella and I went for our weekly jaunt to the Carriageworks Farmers Market.

To be honest, it feels like it’s been a little bit of a slow start for some of the stall-holders to return from the Christmas break this year; so – I was very happy to see my favourite veggie peeps at Block 11 Organics were back (even without my main veggie man – Frank, who is currently cruising in New Zealand).

Then, while checking out the veggie offerings, the best thing happened! I spotted a ginormous spaghetti squash. We’re talking S E R I O U S L Y huge (almost 3 kilos* of squash!).

I had to have it! 

I was excited and I had myself a cunning plan to cook my first ever spaghetti squash…

“Baldrick, you wouldn’t recognise a cunning plan if it painted itself purple and danced naked on top of a harpsichord singing ‘Cunning plans are here again’.” – Blackadder

I should perhaps mention I have never actually even seen one of these puppies in Sydney before (although I have heard that they can be found at Harris Farm). Spaghetti squash are not as common here as I imagine they are to those in the northern hemisphere.

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Don’t know what a spaghetti squash is?

Spaghetti squash (also known as: vegetable spaghetti, noodle squash, spaghetti marrow, squaghetti, gold string melon ( and 金糸瓜 (kinshi uri) in Japanese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti squash can be baked, boiled, steamed, or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. And, if you care about such things, it is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

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So, me and my rather large squash made our way home…

I had experienced the wonder that is spaghetti squash when visiting my fellow coaching buddy, Emma (The Bacon Mum) in Chicago last year. I was genuinely excited.

I checked in with Mr Google and researched ‘How to cook a spaghetti Squash’. After much deliberation, I decided to go with the seemingly tried and true method – cutting the squash down the middle (after first top and tailing), scooping out the seeds and baking the two halves face down in the oven on 190°C for 30 – 40 minutes. Only, given the size of my squash and the suspicion that it wasn’t quite ready at the suggested 40 minute mark, I added another 10 minutes to the bake time… I suspect this may have been my undoing!

Turns out my spaghetti squash didn’t fork into beautiful strands of ‘spaghetti’. My spaghetti squash forked into a mushy mash of, well, mushy mashed squash…

What can I tell you? I was disappointed. Disproportionately so, really. I had such high hopes for my inaugural spaghetti squash cook off.

“Sometimes the most scenic roads in life are the detours you didn’t mean to take.”― Angela N. Blount, Once Upon an Ever After

Clearly I needed help.

So, I consulted with two of the experts.

The Bacon Mum swears by cooking her spaghetti squash cut side up and with a generous serving of coconut oil in the seed cavity. And, I know from personal experience that this tastes amazing.

A Squirrel in the Kitchen cooks her spaghetti squash face down in a little water. She told me – in no uncertain terms – that I had overcooked my squash. ‘Al dente’ all the way for Sophie.

But then, Sophie also pointed me towards a way to rescue my mushy mashed squash, too.

Like a knight on a white charger…

Enter the ever ‘on point’ Kate from Healing Family Eats with her Peach and Ginger ‘Oatmeal’.

Talk about saving the day!

Not only does Kate require you to overcook your spaghetti squash for her scrummy AIP-friendly ‘oatmeal’ (that’s porridge to me!) But! – she has a number of flavour combo’s so that you don’t get bored.

If its not summer in your neck of the woods, as it is here – perhaps Apple and Cranberry ‘Oatmeal‘ or – my next choice – Roasted Cinnamon and Pear ‘Oatmeal’ are more to your liking.

Breakfast on the Autoimmune Protocol can be a challenge at the beginning. With a little overcooked spaghetti squash and these porridge recipes from the lovely Kate, you’re set.

Who knew?

*over 6 1/2 punds

How do you cook YOUR spaghetti squash?