Cross posted -- the pickled cherry tomatoes sound like they could be interesting to try!

Weedwhacker said:

That's strange -- the ones I've had have been a pretty good size, at least enough for 4 large servings.

Seedy?
I wondered at the time if mine was mislabeled somehow.
And I also wondered if I should cut up and use the rest of the flesh.
But I was ticked off and put it in the compost instead.

Seeds are like any other winter squash or pumpkin... I wonder what you actually had??

Me, too.
I haven't yet gone on a photo search to find out.
But I may.

These don't look UNlike it......
Spaghetti Squash (Cucurbita pepo 'Vegetable Spaghetti')

I'll go see if I can find pics of some cut open ones.....

There's a photo of one on Martha's site -- http://www.marthastewart.com/8...

Sandy, you can buy Spaghetti Squash at the green grocer now - before they were very exotic. They are an excellent substitute for pasta. I have never been able to raise any from seed though. I don't do well with soft squashes for some reason.

Critter,
We don't like spaghetti squash either. It tastes watery. I know it's supposed to be bland, but it's hard to dress up. The ones I had were really big. I'll stick with acorn and butternut.

I can cook with fish sauce but ''raw.'' I'm not so sure, lol! All the food looked sooo good!

If the squash had strings when you cleaned it you had the right one. It sounds like a poor growing season to be so small.

Spaghetti squash come in sizes ranging from the 1 lb Angel Hair or Unique to the 6 lb original Vegetable Spaghetti. Stripetti, Tivoli and Pinnacle range in between. They do make a passible substitute for spaghetti. They are too bland for typical uses as a winter squash. However if you like noodles and want to avoid the wheat flour based , they are a viable substitute. It is the flesh, boiled or baked, that is used. Clean out seed cavity like any other winter squash. It is the flesh that shreds into noodles.

I have to admit I'm not that crazy about spaghetti squash, either -- but I keep trying to like it

Try zucchini for noodles or other veggies that can ribbon up. I know a lot of people doing that nowadays and they like it better than the spaghetti squash.

I must say, I prefer spaghetti squash with a brown butter sauce and garlic rather than a tomato sauce.

A really good (and surprising) 0-carb spaghetti substitute is shredded and steamed cabbage... no kidding it really works. Once the cabbage is steamed (for about 5 mintues in water and a pinch of salt) it loses it's flavor making it perfect with tomato sauce.

Also good is zucchini and/or eggplant made into a lasagna with tomato sauce. Yum.

I've been meaning to try using zucchini for making lasagna... and I love the idea for using cabbage as a spaghetti substitute, definitely need to give that one a try, too!

Thanks Farmerdill!
I've missed your expertise over the years.

Christine,
You have the right idea for dressing squash up.

I myself will keep my pasta and eat my squash as squash