Yesterday I was test cooking again a recipe I wanted to try to tweak for the culinary memoir I'm working on, and I knew I wanted to include some steamed squash.
I had picked up a very orange section of a hewed squash from my local grocery store labeled, "French pumpkin."
Since I was very busy making a paste for the recipe, and fixing the rice, and couldn't find a spare pot at the moment, I did the unthinkable.
Ages and ages ago, I had made spiced pumpkin cupcakes (search my blog for the entry) with cream cheese frosting. Hum, now that I think about it, I should have used some molasses to get a darker taste, but anyway, I had stumbled across some literature that proposed microwaving the pumpkin. Back then, that was unthinkable, but yesterday it seemed very thinkable.
I microwaved medium thin slices of squash on a plate in the microwave covered for 3 minutes on high. No go, 3 minutes more, looking better, 3 last minutes and voila, it was perfectly cooked squash.
Imagine my surprise when it happened to be spaghetti squash -- a squash I had only eaten once before during a leaf-strewn fall in Amherst.
I waited for my boyfriend to come home to try some of it. "It's called spaghetti squash."
He asked, "Because it tastes like spaghetti?"
I just sat and smiled, "You'll see."
He ate a bite of it and said, "That's strange it kinda tastes like spaghetti."
I threw up my hands, "Silly boy, it's shaped liked spaghetti."
Yes, the moment your fork hits the squash, small "noodles" of the cooked vegetable seem to come out of nowhere.
Anyway, I'm pleased the fridge is stacked with vedge. Now what to do with all my frozen wild blueberries?