This year in the food garden we experimented with a bunch of different squash varieties - some old favourites like Butternut and Jack O'Lantern as well as a wild card - Spaghetti Squash, so called as it's flesh, when cooked, is a dead ringer for it's namesake.
We harvested the squash in October and stored them in a cool dark place. Given the size of the monster squash we grew (over 4kg!) boiling them whole, as is often recommended, was out of the question so we opted for a baked squash recipe found here.
We chopped the Spaghetti Squash in half and popped it in the oven for the recommended time (and then a bit longer again as it was so large!). We might have overcooked it slightly but we were still pretty impressed with the spaghetti like results!
A few recipe instructions later and we were enjoying our very first taste of Spaghetti Squash - ta dah!
Surprisingly the squash tastes a lot like turnip but less watery and the spaghetti like texture is a winner. Overall it was pretty delicious which was fortunate as we're going to be eating it in various incarnations for the next couple of days!
Why not give it a go this summer? - we have saved a few seeds - if you would like some just let us know.