A friend gave me a huge, homegrown spaghetti squash. I halved it,
scooped out the guts, placed on cookie sheet.

In my coffee grinder, I ground up nutmeg and allspice and some coarse
salt and liberally sprinkled that mixture on the squash. Baked at 350
for about 50 minutes and oMGGGGG!!!! quite quite good!

Now I have leftover squash. I wish I knew how to make raviolis because
I think the leftover squash would be quite divine in a pasta with
marinara sauce on top. Maybe I should stuff pasta shells with it!

Any ideas? I think I have approx. 3 cups of squash leftover.

Karen

Karen wrote:
> A friend gave me a huge, homegrown spaghetti squash. I halved it,
> scooped out the guts, placed on cookie sheet.
>
> In my coffee grinder, I ground up nutmeg and allspice and some coarse
> salt and liberally sprinkled that mixture on the squash. Baked at 350
> for about 50 minutes and oMGGGGG!!!! quite quite good!
>
> Now I have leftover squash. I wish I knew how to make raviolis because
> I think the leftover squash would be quite divine in a pasta with
> marinara sauce on top. Maybe I should stuff pasta shells with it!
>
> Any ideas? I think I have approx. 3 cups of squash leftover.
>
> Karen
>

Why not make ravioli? A real easy way is to use the fresh won-ton
wrappers you can find in the refrigerated section of the store and if
you want them all to look the same get one of those plastic ravioli
crimper things (think something that looks like those laughing teeth
things only without the teeth) that are about a buck.

Karen wrote:
> A friend gave me a huge, homegrown spaghetti squash. I halved it,
> scooped out the guts, placed on cookie sheet.
>
> In my coffee grinder, I ground up nutmeg and allspice and some coarse
> salt and liberally sprinkled that mixture on the squash. Baked at 350
> for about 50 minutes and oMGGGGG!!!! quite quite good!
>
> Now I have leftover squash. I wish I knew how to make raviolis because
> I think the leftover squash would be quite divine in a pasta with
> marinara sauce on top. Maybe I should stuff pasta shells with it!
>
> Any ideas? I think I have approx. 3 cups of squash leftover.

Compost heap.

On Wed, 08 Nov 2006 13:43:19 -0500, George >
wrote:

>Karen wrote:
>> A friend gave me a huge, homegrown spaghetti squash. I halved it,
>> scooped out the guts, placed on cookie sheet.
>>
>> In my coffee grinder, I ground up nutmeg and allspice and some coarse
>> salt and liberally sprinkled that mixture on the squash. Baked at 350
>> for about 50 minutes and oMGGGGG!!!! quite quite good!
>>
>> Now I have leftover squash. I wish I knew how to make raviolis because
>> I think the leftover squash would be quite divine in a pasta with
>> marinara sauce on top. Maybe I should stuff pasta shells with it!
>>
>> Any ideas? I think I have approx. 3 cups of squash leftover.
>>
>> Karen
>>
>
>Why not make ravioli? A real easy way is to use the fresh won-ton
>wrappers you can find in the refrigerated section of the store and if
>you want them all to look the same get one of those plastic ravioli
>crimper things (think something that looks like those laughing teeth
>things only without the teeth) that are about a buck.

Spaghetti squash isn't the kind of squash I'd like as a filling in
ravioli.

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sf wrote:

>
> Spaghetti squash isn't the kind of squash I'd like as a filling in
> ravioli.
>

Agree, I saw "squash" when I read the post and pictured something else.

Sqwuash gnocci ??? I bet they would be good. Just sub. squash for potato.

"Karen" > wrote in message
ps.com...
> A friend gave me a huge, homegrown spaghetti squash. I halved it,
> scooped out the guts, placed on cookie sheet.
>
> In my coffee grinder, I ground up nutmeg and allspice and some coarse
> salt and liberally sprinkled that mixture on the squash. Baked at 350
> for about 50 minutes and oMGGGGG!!!! quite quite good!
>
> Now I have leftover squash. I wish I knew how to make raviolis because
> I think the leftover squash would be quite divine in a pasta with
> marinara sauce on top. Maybe I should stuff pasta shells with it!
>
> Any ideas? I think I have approx. 3 cups of squash leftover.
>
> Karen
>

On Wed, 08 Nov 2006 23:00:11 -0800, sf wrote:

>Spaghetti squash isn't the kind of squash I'd like as a filling in
>ravioli.

Me neither. The texture is all wrong.

On Thu, 9 Nov 2006 15:14:53 -0500, "No One" > wrote:

>Sqwuash gnocci ??? I bet they would be good. Just sub. squash for potato.
>

Do you make gnocci? I'd love to know how that idea turns out!

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sf wrote:

> Do you make gnocci? I'd love to know how that idea turns out!

Yesterday, Lidia was making gnocchi and she made it looks easy. She
made the sweet and savory varieties. I want to try that. I needa ricer.

As far as the spag squash that was so good, I am certain that because
it was home grown, it tasted so good. They don't taste that great from
the store. I did two things with it. First, for some of it, I added to
the broccolli salad mix that you get at Costco. It's like coleslaw with
soy nuts, and carrots. That was okay. The second batch, I just added
with spaghetti pasta and served hot with a marinara. That was better.

Karen