Saturday, December 20, 2008
Since joining the Tucson CSA I have developed a deep love for all things squash -- expect for spaghetti squash, that is. No matter what I try to do with these things, nothing seems to work: roasting them, breaking them into strips and serve them spaghetti-style with marinara sauce, putting them in stews, all failures. I've got an entire roasted and chopped spaghetti squash sitting in my fridge just waiting to become another disappointment. Can anyone help me out here?