I grew up eating yellow crookneck squash coated with corn meal and fried.(I am a native Texan!) It was good but over the years I've gotten away from fried foods. I started eating my garden harvest of crookneck squash fried lightly in coconut oil and sprinkled with Himalayan salt. YUM....
Today I planned a spaghetti dinner. Problem is I'm cutting back on carbs to lose the belly fat that snuck back on when I wasn't paying attention, bad belly fat!
I bought the smallest one I could find since I knew my hubby and son wouldn't eat much or any of it. Now I read that the larger ones have more flavor, oh well my three pounder was very good.
I cut it in half (lengthwise and it's not easy cutting), took the seeds out, coated a baking pan with coconut oil and place the cut sides down on the pan. I decided to add water because that's what it said in Nourishing Traditions Cookbook. I cooked it in the oven at 350 degrees for about 45 minutes. I was very surprised that it was so easy to scrape the "spaghetti" out of the cooked skins with just a fork. It looks so much like pasta with a brighter yellow color and a firmer texture.
I couldn't wait to try it so I ate about 5 big forkfuls while finishing the pasta sauce. YUM...
I ate it plain and with spaghetti sauce, loved it both ways.
Let me tell you I will not eat spaghetti at home with anything other than the "spaghetti squash". It tastes wonderful and fits well with the reduced carb food plan and it's veggies! I even got our 11 year old to try it. He doesn't like sauce and wasn't thrilled with the the plain squash. Next time I'll put some butter from grass-fed cows and Himalayan salt on it.
I have a bowl leftover so I have to see if it tastes as good tomorrow. Maybe I'll try it cold with fresh tomatoes, garlic and a spash of coconut oil. I have no idea how I'll eat it or if it will be good the next day.