I have just picked two ... so far ... so what to do with them and how to cook them ... istructions please!!

they aren't brill in the taste stakes Flo so they needs help. Try roasting them in the oven with garlic cloves and chillies and drizzled with olive oil for 45 minutes or so til they're cooked. I cut them into biggish wedges and peel em after (cooled obviously ) You can then make soup with em or eat them with other roasted veggies

Well Astray Recipes came up with this:

Quote:

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. June, 94 issue of Southern Living. From: Ben Hambleton E262/422 <hamble>

The I found this on yahoo

A spaghetti squash recipe with ground beef.

INGREDIENTS:
1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese

PREPARATION:
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork.

When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted.

Sounds good but that's an awful lot of cheese!!!

And then I found this >>>

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There is a yummy veggie recipe in there!

I have 1 spaghetti squash plant in but it isn't doing much so I don't have much hope that I'll get anything off it this year

the squash in the photo is Crown Prince and it's very good as it has thin skin, lots of flesh and few seeds. Keeps its shape so is good for curries or in rice dishes or roasted, roasted and made into soup. Keeps for ages in a cool, dry place

So what you gonna do with it Flo

I've never tried spaghetti squash, but Abel & Cole have 2 recipes for it ...

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Took the car to the plot yesterday ... to collect the squash that I could not get home on the bike! ... The two on the left have grown SINCE the w/e and were a bit of a shock!! ... The two round ones are Rod de Nice the smallest is teh 'normal' size!!!

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Blimey Flo - they're huge You'd better invite some friends round to share whatever you're planning to cook

I did some pakora tonight and managed to use half a courgette