Subj : Spaghetti Squash Casserole
To   : Ruth Haffly
From : Ben Collver
Date : Sat Oct 28 2023 11:21:13

  Re: Spaghetti Squash Casserole
  By: Ruth Haffly to Ben Collver on Fri Oct 27 2023 09:48:39

RH> Years (actually decades) ago I tried making a spaghetti squash stand in
RH> as regular spaghetti with my usual marinara sauce & meat balls. Steve
RH> did not enjoy it so I didn't serve it again.

I remember having similar experiences with other foods.  The first time i
tried to make pizza dough, it was a goopy mess, so i gave up on it for
years.  Then i moved out to the country where there were few good options
for pizza, and became motivated to make my own.  I learned that different
flour has different absorbency and i cannot simply "follow the recipe."
I had to learn the optimal dough consistency, and then make adjustments
to achieve it.

RH> Fast forward to (IIRC) when we were in GA near the end of Steve's Army
RH> career. I came across a spaghetti squash recipe in Good Housekeeping,
RH> decided to give it a try. I've since forgotten the original proportions
RH> to the squash. Mix it all together, reheat if needed and serve. I've
RH> done this a number of times and have a squash awaiting to be
RH> transformed, probably some time next week.

That sounds yummy to me.  Once i moved into a place and "inherited" the
garden planted by the previous renter.  They happened to plant several
spaghetti squash plants.  That fall i ate a lot of spaghetti squash.
I think my favorite way to eat it was with butter, parmesan, salt, and
pepper.  Basic.

-Ben

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