Subj : Spaghetti Squash Casserole
To   : Ben Collver
From : Ruth Haffly
Date : Sun Oct 29 2023 19:36:19

Hi Ben,

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.

 BC> I remember having similar experiences with other foods.  The first
 BC> time i tried to make pizza dough, it was a goopy mess, so i gave up on
 BC> it for

Sounds like pizza soup. I dictated my crust recipe to a friend over the
phone years ago. She heard 3-4 cups of water instead 3/4 so called back
in a panic. I was able to give her the increased amount of everything
else to make several crusts (they are freeze-able), saving her supper
for that night.

 BC> years.  Then i moved out to the country where there were few good
 BC> options for pizza, and became motivated to make my own.  I learned
 BC> that different flour has different absorbency and i cannot simply
 BC> "follow the recipe." I had to learn the optimal dough consistency, and
 BC> then make adjustments to achieve it.

I generally use all whole wheat, hard for breadstuffs like pizza and
yeast bread, soft for pastry and quick breads. Do have rye flour and
others on hand but the whole wheat is my go to all purpose.


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.

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

Nothing wrong with basic, as long as you like it. My parents fed us kids
a basic pb&j on white bread for years of school lunches--it got old
during the first year for me and to this day I don't like peanut butter.

QUICK, BASIC PIZZA CRUST

2 C flour
1 TBSP each oil, honey (or sugar) and yeast (or one packet)
3/4-1 C warm water

Mix all but water, then add water to make dough. Knead a bit, then set
aside while fixing toppings. Spread dough into pan, add topping and bake
at 425-450 for 15-20 minutes (until done). We came across this recipe
shortly after we were married and it has been our go to recipe for the
last 45+ years.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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