SPAGHETTI SQUASH (dessert, side-dish, or condiment) - Karolina's recipe

It looked more like brown sauerkraut when I was finished with it. Pic. makes it look prettier than it actually was!

2014-11-10 - A neighbor brought a squash. I cut it open, cleaned out the seeds and suspected Spaghetti Squash. Meh. (Grew it in Mickleton, used it in place of spaghetti and didn't care for it that way.)

Not wanting to wait to bake it in the oven, I cut the peel off and sliced the squash thinly. When I was done the water was boiling and in about 10 min. it was tender and had begun to separate into strings. Wanting to hide the taste of squash, I drained it, added some white and some brown sugar, nutmeg, cinnamon, whole clove. Tasted it and added another dash of ground clove. Took one more look at the spice rack, saw Ginger, shrugged, and figured why not. Added a dash or two of that and stirred the whole mess together. Yummy results.

Got just under a quart out of half the squash, nibbled at some now and again, and then decided to add it to my evening yogurts. Nice!

When I get around to making the second half of the squash, after draining, I'll put it in a frying pan and prepare it like my candied sweet potatoes (to harden the sugar for a heftier sauce).

p.s. - All those spices did a great job at hiding the taste! :o)

UPDATE: 12/2/2014 - Early Nov. David and Melissa took me out to dinner and while discussing Cucurbits I mentioned this experiment. Melissa told me that cooking it in the Microwave for 10 min. works just as well. Ok, sounds good! I tried it a week or so later and it turned out great. I didn't want to mess around with sugars, spices, etc. so I took a chance and spread a little butter on it and added a hint of salt. WOW! *Great* flavor. It's official, I like spaghetti squash with butter! And, to think, if it weren't for the suggestions of microwaving it, I never would have found out. :o)