I’d been hearing all sorts of great things about spaghetti squash but unfortunately it’s impossible to find here in the UK. Over the winter, I had great results with zucchini carbonara - but much as I like zucchini, the taste is still of vegetable. This spring, I got myself a pack of spaghetti squash seeds from an online garden shop. I sprouted six seeds and got five plants. But when I planted out the seedlings, one got dug up by the cat and three were devoured by slugs and snails. The last one survived. I harvested two melon-sized squash a few weeks ago and they’ve just been sitting on the counter because it looked like so much food.
But today I made linguine with meatballs for all the people in my household with normal pancreases, so I prepped half of one squash for myself. I wasn’t very hungry so I only shredded half of the half; to my surprise, it actually yielded a very small portion. I’d need at least the whole half if it was a proper meal. It was golden and starchy looking and once mixed with marinara sauce and meatballs, looked starchy and best of all, tasted starchy and not at all vegetabley.
I am so pleased with the results! Next summer, my entire garden is going to be covered with spaghetti squash plants.