Well, I baked it, shredded it, added butter, sauteed onion, garlic, oregano
and freshly shredded parm. Ick. Bland. Yuck. Took three bites and called
it done. My hubby added about a half a spice shaker full of: Jamaican
Country Style Brand, Choice Grade A, Hot Jamaican Curry Spice Powder, and is
eating the heck out of it. Fine, he can eat more than my share.

He wants do-overs; I'll pass.

kili - sorry to all folks who gave ideas! I may still try the lasagna
thingy, though.

--
http://www.caringbridge.org/visit/kilikini

oh man, I love spagetti squash. My favorite way is to prepare it like you
did, bake it (or microwave it) then shred it, then put alfredo sauce on it.
Nice low carb tasty side dish with chicken.

kilikini wrote:
> Well, I baked it, shredded it, added butter, sauteed onion, garlic,
> oregano and freshly shredded parm. Ick. Bland. Yuck. Took three
> bites and called it done. My hubby added about a half a spice shaker
> full of: Jamaican Country Style Brand, Choice Grade A, Hot Jamaican
> Curry Spice Powder, and is eating the heck out of it. Fine, he can
> eat more than my share.
>
> He wants do-overs; I'll pass.
>
> kili - sorry to all folks who gave ideas! I may still try the lasagna
> thingy, though.

Told you I didn't like it! It's really not like any other squash.

Jill

kilikini wrote:
> Well, I baked it, shredded it, added butter, sauteed onion, garlic, oregano
> and freshly shredded parm. Ick. Bland. Yuck. Took three bites and called
> it done. My hubby added about a half a spice shaker full of: Jamaican
> Country Style Brand, Choice Grade A, Hot Jamaican Curry Spice Powder, and is
> eating the heck out of it. Fine, he can eat more than my share.
>
> He wants do-overs; I'll pass.
>
> kili - sorry to all folks who gave ideas! I may still try the lasagna
> thingy, though.

Told ya... I eat it rarely (when someone gives me one for free,
sometimes) and only good cold, marinated. Don't feel bad, you're
missing nothing... unlike other winter squash spaghetti squash in of
itself has no nutritional value whatsoever... like eating slug slime.

"Sheldon" > wrote in message
ups.com...
>
> kilikini wrote:
> > Well, I baked it, shredded it, added butter, sauteed onion, garlic,
oregano
> > and freshly shredded parm. Ick. Bland. Yuck. Took three bites and
called
> > it done. My hubby added about a half a spice shaker full of: Jamaican
> > Country Style Brand, Choice Grade A, Hot Jamaican Curry Spice Powder,
and is
> > eating the heck out of it. Fine, he can eat more than my share.
> >
> > He wants do-overs; I'll pass.
> >
> > kili - sorry to all folks who gave ideas! I may still try the lasagna
> > thingy, though.
>
> Told ya... I eat it rarely (when someone gives me one for free,
> sometimes) and only good cold, marinated. Don't feel bad, you're
> missing nothing... unlike other winter squash spaghetti squash in of
> itself has no nutritional value whatsoever... like eating slug slime.
>

And you were right about another thing, too, Sheldon, it's a friggin' PITA
to cut in half and scrape out the seeds! I just about lost my hand trying
to cleaver the *******; I had to call my husband in to do it.

Nope, not worth the effort or taste. I should have listened to you and
Jill.

kili
--
http://www.caringbridge.org/visit/kilikini

"jmcquown" > wrote in message
...
> kilikini wrote:
> > Well, I baked it, shredded it, added butter, sauteed onion, garlic,
> > oregano and freshly shredded parm. Ick. Bland. Yuck. Took three
> > bites and called it done. My hubby added about a half a spice shaker
> > full of: Jamaican Country Style Brand, Choice Grade A, Hot Jamaican
> > Curry Spice Powder, and is eating the heck out of it. Fine, he can
> > eat more than my share.
> >
> > He wants do-overs; I'll pass.
> >
> > kili - sorry to all folks who gave ideas! I may still try the lasagna
> > thingy, though.
>
> Told you I didn't like it! It's really not like any other squash.
>
> Jill

I know, I know, but I had to give it a shot. It was super cheap and so I
got it. Allan ate the heck out of it! I'll buy it for him again, if he
wants, but since he only liked it with curry and curry and I don't exactly
agree with each other - sadly, because I ADORE it! - I won't be repeating
this particular squash experience. <shudder>

kili
--
http://www.caringbridge.org/visit/kilikini

On Mon, 30 Oct 2006 14:36:30 GMT, "kilikini"
> wrote:

>Nope, not worth the effort or taste. I should have listened to you and
>Jill.

Well, you tried. Too bad! Did you try adding a little salt? I can't
imagine why it tasted bland.

--
See return address to reply by email

sf wrote:
> On Mon, 30 Oct 2006 14:36:30 GMT, "kilikini"
> > wrote:
>
>> Nope, not worth the effort or taste. I should have listened to you
>> and Jill.
>
> Well, you tried. Too bad! Did you try adding a little salt? I can't
> imagine why it tasted bland.

I added salted sweet cream butter, pecorino-romano cheese, salt, garlic,
onion and basil. Even DH didn't like it like that until he added a TON of
curry powder. Then he thought it was awesome.

Some things are just not meant to be liked by everyone, I guess.

kili

--
http://www.caringbridge.org/visit/kilikini

kilikini wrote:
> "Sheldon" > wrote in message
> ups.com...
> >
> > kilikini wrote:
> > > Well, I baked it, shredded it, added butter, sauteed onion, garlic,
> oregano
> > > and freshly shredded parm. Ick. Bland. Yuck. Took three bites and
> called
> > > it done. My hubby added about a half a spice shaker full of: Jamaican
> > > Country Style Brand, Choice Grade A, Hot Jamaican Curry Spice Powder,
> and is
> > > eating the heck out of it. Fine, he can eat more than my share.
> > >
> > > He wants do-overs; I'll pass.
> > >
> > > kili - sorry to all folks who gave ideas! I may still try the lasagna
> > > thingy, though.
> >
> > Told ya... I eat it rarely (when someone gives me one for free,
> > sometimes) and only good cold, marinated. Don't feel bad, you're
> > missing nothing... unlike other winter squash spaghetti squash in of
> > itself has no nutritional value whatsoever... like eating slug slime.
> >
>
> And you were right about another thing, too, Sheldon, it's a friggin' PITA
> to cut in half and scrape out the seeds! I just about lost my hand trying
> to cleaver the *******; I had to call my husband in to do it.

I was gonna say more but didn't feel like starting a war... all of
those people who said the best way to begin was to slice a spaghetti
squash in half were lying, none of them ever cooked a spaghetti squash,
probably never ate one either. I've grown them (by accident, don't
know why but squash seed packets can contain most any kind of squash
seeds). To slice *raw* spaghetti squash you practictally need a chain
saw. The way I cook spaghetti squash is to get a sturdy carving fork
and jab it full of holes, then nuke it or roast it in a conventional
oven... you'll know it's fully cooked when the fork slides in easily as
into a tube of K-Y jelly. Once cooked spaghetti squash armor is
rendered WOP-impotent, you can slice through it with a butter knife,
and then the seeds can be scooped out easily as from a ripe cantaloupe.
Again, no one who claimed you should just slice through a raw
spaghetti squash was telling the truth, NONE ever even ate one, let
alone cooked one.... probably never even seen one 'cept for a pic on
the web.

Btw, this past season I planted seeds from a packet said patty pan
squash... lookit what grew:

I never did let these aliens achieve their full potential, they
probably would have gotten huge and taken over the planet:
http://i13.tinypic.com/2nk7zop.jpg

http://i14.tinypic.com/2ljqexh.jpg

Cooked up with garlic, onion, carrot, tomato sauce, and parsley, was
actually very tasty and a nicer texture than the zuke.

http://i13.tinypic.com/2zre5c1.jpg

Went well with these lovely well marbled pork chops (no fercocktah
saline injections either), don't know where people live who claim pork
chops suck:
http://i14.tinypic.com/44t7qqw.jpg

Sheldon

Sheldon wrote:
> kilikini wrote:
>> "Sheldon" > wrote in message
>> ups.com...
>>>
>>> kilikini wrote:
> I was gonna say more but didn't feel like starting a war... all of
> those people who said the best way to begin was to slice a spaghetti
> squash in half were lying, none of them ever cooked a spaghetti
> squash, probably never ate one either. I've grown them (by accident,
> don't know why but squash seed packets can contain most any kind of
> squash seeds). To slice *raw* spaghetti squash you practictally need
> a chain saw. The way I cook spaghetti squash is to get a sturdy
> carving fork and jab it full of holes, then nuke it or roast it in a
> conventional oven... you'll know it's fully cooked when the fork
> slides in easily as into a tube of K-Y jelly. Once cooked spaghetti
> squash armor is rendered WOP-impotent, you can slice through it with
> a butter knife, and then the seeds can be scooped out easily as from
> a ripe cantaloupe. Again, no one who claimed you should just slice
> through a raw spaghetti squash was telling the truth, NONE ever even
> ate one, let alone cooked one.... probably never even seen one 'cept
> for a pic on the web.
>
> Btw, this past season I planted seeds from a packet said patty pan
> squash... lookit what grew:
>
> I never did let these aliens achieve their full potential, they
> probably would have gotten huge and taken over the planet:
> http://i13.tinypic.com/2nk7zop.jpg
>
> http://i14.tinypic.com/2ljqexh.jpg
>
> Cooked up with garlic, onion, carrot, tomato sauce, and parsley, was
> actually very tasty and a nicer texture than the zuke.
>
> http://i13.tinypic.com/2zre5c1.jpg
>
> Went well with these lovely well marbled pork chops (no fercocktah
> saline injections either), don't know where people live who claim pork
> chops suck:
> http://i14.tinypic.com/44t7qqw.jpg
>
> Sheldon

Nice pix, Sheldon. I think you discovered a new alien species in that
squash, though. :~) Nice score on the chops, too.

kili
--
http://www.caringbridge.org/visit/kilikini

sf wrote:
> On Mon, 30 Oct 2006 14:36:30 GMT, "kilikini"
> > wrote:
>
> >Nope, not worth the effort or taste. I should have listened to you and
> >Jill.
>
> Well, you tried. Too bad! Did you try adding a little salt? I can't
> imagine why it tasted bland.

Why not bland, on it's own spaghetti squash has no flavor whatsoever,
it's only a textural thing.... kinda like the limp texture of old bean
sprouts... at least bean sprouts add a little flavor, and fresh they
are crunchy. I think spaghetti squash has no value other than cursory
interest, like how most folks view circus sideshow freaks... it walks,
it talks, it crawls on it's belly... one thin dime, only a dime, ten
cents... step inside, see the WOP vegetable! <G>

Anyone remember Steeplechase... those California Red Bats?

Ahahahahahahahaha. . . .

Sheldon

kilikini wrote:
> Sheldon wrote:
> > kilikini wrote:
> >> "Sheldon" > wrote in message
> >> ups.com...
> >>>
> >>> kilikini wrote:
> > I was gonna say more but didn't feel like starting a war... all of
> > those people who said the best way to begin was to slice a spaghetti
> > squash in half were lying, none of them ever cooked a spaghetti
> > squash, probably never ate one either. I've grown them (by accident,
> > don't know why but squash seed packets can contain most any kind of
> > squash seeds). To slice *raw* spaghetti squash you practictally need
> > a chain saw. The way I cook spaghetti squash is to get a sturdy
> > carving fork and jab it full of holes, then nuke it or roast it in a
> > conventional oven... you'll know it's fully cooked when the fork
> > slides in easily as into a tube of K-Y jelly. Once cooked spaghetti
> > squash armor is rendered WOP-impotent, you can slice through it with
> > a butter knife, and then the seeds can be scooped out easily as from
> > a ripe cantaloupe. Again, no one who claimed you should just slice
> > through a raw spaghetti squash was telling the truth, NONE ever even
> > ate one, let alone cooked one.... probably never even seen one 'cept
> > for a pic on the web.
> >
> > Btw, this past season I planted seeds from a packet said patty pan
> > squash... lookit what grew:
> >
> > I never did let these aliens achieve their full potential, they
> > probably would have gotten huge and taken over the planet:
> > http://i13.tinypic.com/2nk7zop.jpg
> >
> > http://i14.tinypic.com/2ljqexh.jpg
> >
> > Cooked up with garlic, onion, carrot, tomato sauce, and parsley, was
> > actually very tasty and a nicer texture than the zuke.
> >
> > http://i13.tinypic.com/2zre5c1.jpg
> >
> > Went well with these lovely well marbled pork chops (no fercocktah
> > saline injections either), don't know where people live who claim pork
> > chops suck:
> > http://i14.tinypic.com/44t7qqw.jpg
> >
> > Sheldon
>
> Nice pix, Sheldon. I think you discovered a new alien species in that
> squash, though. :~) Nice score on the chops, too.

Thanks. I was a little intrepid about cutting into those squash... I
was kinda ascared Sigourney Weaver would pop out. <g>

Sheldon

>>Btw, this past season I planted seeds from a packet said patty pan
>>squash... lookit what grew:
>>
>>I never did let these aliens achieve their full potential, they
>>probably would have gotten huge and taken over the planet:
>>http://i13.tinypic.com/2nk7zop.jpg
>>
>>http://i14.tinypic.com/2ljqexh.jpg
>>

Yup, those are pattypan. Looks like they loved the spot you planted them
in, they got pretty good sized.

I grew some last year, but found them pretty flavorless. Not as bad as
spaghetti squash, but I still prefer yellow crooknecks.



Dawn

On 30 Oct 2006 10:54:38 -0800, "Sheldon" > wrote:

>
>I was gonna say more but didn't feel like starting a war... all of
>those people who said the best way to begin was to slice a spaghetti
>squash in half were lying, none of them ever cooked a spaghetti squash,
>probably never ate one either.

You're so full of baloney it's coming out your ears. Spaghetti squash
has a hard rind, but not nearly as hard as acorn or even butternut.
In fact, all things considered... for a winter squash, it's pretty
easy to cut. It's not as easy as zucchini, but that's a summer
squash.

>I've grown them (by accident, don't
>know why but squash seed packets can contain most any kind of squash
>seeds). To slice *raw* spaghetti squash you practictally need a chain
>saw.

Slice? Like zucchini? To cut it open, all you need is a sharp knife.
You don't even need the brute strength you need with acorn squash.

>The way I cook spaghetti squash is to get a sturdy carving fork
>and jab it full of holes, then nuke it or roast it in a conventional
>oven... you'll know it's fully cooked when the fork slides in easily as
>into a tube of K-Y jelly.

Only weenies nuke winter squash.

>Once cooked spaghetti squash armor is
>rendered WOP-impotent, you can slice through it with a butter knife,
>and then the seeds can be scooped out easily as from a ripe cantaloupe.
> Again, no one who claimed you should just slice through a raw
>spaghetti squash was telling the truth, NONE ever even ate one, let
>alone cooked one.... probably never even seen one 'cept for a pic on
>the web.
>
Whatever you wanna believe dude.... The truth is: We *do* cut them in
half. We bake them, we eat them and we like them.

--
See return address to reply by email

On 30 Oct 2006 11:56:30 -0800, "Sheldon" > wrote:

>Thanks. I was a little intrepid about cutting into those squash... I
>was kinda ascared Sigourney Weaver would pop out. <g>

If they had a soft skin, they were patty pan squash crosses. If they
had a hard skin, they were something else. I've seen them in the
stores, but don't know what they are called. I'll try to remember to
ask the next time I see them. I don't like them because they are too
bland.

--
See return address to reply by email

On 30 Oct 2006 11:48:11 -0800, "Sheldon" > wrote:

>Why not bland, on it's own spaghetti squash has no flavor whatsoever,
>it's only a textural thing

I was talking about with the butter and cheese.


--
See return address to reply by email

sf wrote:
> On 30 Oct 2006 10:54:38 -0800, "Sheldon" > wrote:
>>
> Whatever you wanna believe dude.... The truth is: We *do* cut them in
> half. We bake them, we eat them and we like them.

More for you, then! :-P LOL. I'll pass.

kili
--
http://www.caringbridge.org/visit/kilikini

is it the taste or the texture that you don't like?
or both?

readandpostrosie wrote:
> is it the taste or the texture that you don't like?
> or both?

To me, it's just the taste. It's like glutenous nothing. Like a gelatinous
paste. I dunno. It wasn't a do-over.

kili
--
http://www.caringbridge.org/visit/kilikini

Dawn wrote:
> >>Btw, this past season I planted seeds from a packet said patty pan
> >>squash... lookit what grew:
> >>
> >>I never did let these aliens achieve their full potential, they
> >>probably would have gotten huge and taken over the planet:
> >>http://i13.tinypic.com/2nk7zop.jpg
> >>
> >>http://i14.tinypic.com/2ljqexh.jpg
> >>
>
> Yup, those are pattypan. Looks like they loved the spot you planted them
> in, they got pretty good sized.

I've grown patty pans before, they don't get nearly so large, they're
not shaped quite like these, and they don't have such markings.

> I grew some last year, but found them pretty flavorless. Not as bad as
> spaghetti squash, but I still prefer yellow crooknecks.

No summer squash has much flavor, mostly their flavor is derived from
how they're seasoned.

But I don't consider spaghetti squash a summer or winter squash, in
fact I don't consider it a true squash, it's closer to gourd-like...
kinda loofah-like... only limp innards, in a spineless WOP-like way!
hehe.

Ahahahahahahahahahahahaha. . . .

Sheldon