The Farmers Market finally started to get winter squash showing up this weekend, so I picked up a couple of Spaghetti Squash's.
Spaghetti Squash is one of those weird things, that always sounds cooler than it is. You split, take the seeds out, then roast it in the over for about an hour. When it's done, you use a couple of forks to 'shred' the meat on the inside, much like you would with pulled pork. If it's cooked all the way through, the flesh should 'shred' into nice, long fibers, that actually kind of look like spaghetti. We serve it like spaghetti, right down to the sauce and Italian sausage.
We only have spaghetti squash about every 2 years, because usually, by the time we get about half-way through the meal, my wife and I have looked at each other and said, 'You know, this just isn't worth the effort.'
It's not the taste....it always tastes pretty good, but then again, you could cover most things with sauce, Parmesan cheese, and Italian sausage, and it would taste good. It just didn't seem worth it...the squash would always have to cook longer than you hoped, and it wouldn't quite shred up as nicely as you wanted it to, and, well, by the time you covered it with sauce and sausage, it tasted an awfully lot like spaghetti, at three times the price, and three times as long to throw it together.
So, glad we got it out of the way early in this two-year period...now I can wait until November of 2013 to try it again...