In an attempt to understand the spaghetti/acorn squash hybrid that has thus far been the only real produce from the garden, I did a bit of research. Perhaps this was really just a spaghetti squash that had different coloring than I expected.
See figure 2 on this site. That's the variety I planted. That definitely isn't what I pulled from the garden. I was born and raised in Indiana; I have been thoroughly indoctrinated that if Purdue says it is so, it must be so.
When I cut into it last night, I was surprised how little pain I experienced. Usually, cutting a raw squash involves a multiple knives and cursing. This sliced easily with an ordinary, poor quality steak knife. This is what it looked like inside:
White flesh. Huh.
Not really sure what to do with it, I baked it upside-down in a pan with an inch or so of water in it for half an hour. I now remember that you're supposed to scoop out the seeds before you bake it, but I didn't remember that until it was already out of the oven.
The resulting product was only slightly strand-like. The skin was soft enough to eat, another unusual thing, and I ended up cubing the squash and eating it with some spicy diced tomatoes and a bit of shredded cheese.
It wasn't fantastic, but it wasn't bad either. I have one more of these. Anyone have any suggestions for how to eat it?
First of all, congrats on being a mad vegetable scientist. Second of all, maybe since the skin is soft you can cook it up in a veggie lasagna. That way you can disguise the okay-ish taste with a pan of delicious.
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