#1 NYT bestselling author Linda Lael Miller

Spaghetti squash and other tales

You know my penchant for experimenting–and I feel it’s only fair to mention the failures as well as the successes.  :)  The most recent lab project involved spaghetti squash.  I decided to deviate from my standard way of cooking this lovely no-point vegetable, which I’ve described in other blogs, and do something different.  ( I know you see it coming, but hey, if I followed my regular recipe, it wouldn’t be an experiment, now, would it?)  I checked the pantry, where I discovered a lonely can of 99 percent fat free cream of celery soup.  Hmmm.  Since I’d already had ground beef that day, I opted for the lovely little “chicken breast pieces” I buy from Schwan’s, mainly to add protein.  (I wasn’t particularly hungry, which turned out to be a good thing.)  I tossed in onion and pre-chopped roasted garlic, my staples–I add them to almost anything I make that isn’t sweet.  Having already baked a squash earlier in the day, I seeded it and removed the shell while the garlic, onion, and chicken sizzled merrily in the 2 tsp of olive oil I’m allowed per day–trust me, 2 tsp is plenty–then I dumped in the soup concentrate and my squash “pasta”.  The whole thing looked all right, but it seemed a little thick, so I added some chicken broth–I use that in lots of dishes, too–and then some fat-free cheese.  I poured the mixture into a glass baking dish and popped it into the oven at 350 degrees, for about 30 minutes.

It bubbled.  It looked good.  And it certainly smelled good–but, then, what doesn’t, when it contains garlic and onion?

This is marvelous, I thought to myself.  (Sometimes I am overly optimistic, I confess.)  That is, I believed I’d caught the culinary brass ring until I actually tasted the concoction, that is.  It wasn’t horrible–just, well, not good.  (Okay, let’s face it, it was horrible.)

All was not lost, however.  As I said, I wasn’t all that hungry in the first place and, furthermore, I’d learned something very important–that this combination of foods doesn’t work, at least for me.  :)  In one way, the spaghetti squash debacle could even be chalked up as a success…

As compost.  :)

(I told you I’m an optimist.)

I must add another gadget to my list of favorites–my electric omelet maker.  A dollop of egg beaters, some chopped and browned onion, garlic (there they are again) and mushroom, a sprinkle of fat-free cheddar, and I’m in business.  Breakfast or supper in about fifteen minutes, from start to finish.  (Lately, I’ve found that I like to eat lightly in the evening, since I go to bed early, in order to get up early–4 am to be exact–so I can wake up, ride my exercise bike, journal, etc.)  And these omelets are delicious.  

Now I’m wondering what would happen if I threw in a little spaghetti squash into the next batch…?  :)

I’m kidding, right?  Time will tell.

Tomorrow two more prizes will be awarded, so do comment and do stay tuned.  Danielle LaPorte’s THE DESIRE MAP has really inspired me–to ask myself how I choose to feel every morning, when I journal, as I’ve mentioned before, but now there’s something new, and I think it might surprise you as much as it did me.

Tell you all about it tomorrow.  :)



63 comments to “Spaghetti squash and other tales”

  1. Tammy R. Dodson
      · January 16th, 2014 at 2:39 pm · Link

    So sorry the squash recipe didn’t turn out quite how you’d like, but that’s the fun of always trying for something new. The next combo may be the huge “hit”! Take care all.

  2. Tonya Roach
      · January 16th, 2014 at 2:39 pm · Link

    OHH an electric omlete maker sounds like a great gadget! I must look into one of those :) Can’t wait to hear your surprise tomorrow…

  3. Teresa Fordice
      · January 16th, 2014 at 2:40 pm · Link

    I am with you on the onion and garlic in everything, but I also add a pinch of dill, and a smidgen of parsley – yummy and help with digestion as well!!

  4. Frances Cox
      · January 16th, 2014 at 2:46 pm · Link

    Reading Big Sky Secrets. Love it!

  5. Patricia Taylor
      · January 16th, 2014 at 2:48 pm · Link

    Hmmm, trying to figure out what went wrong with your experiment. Maybe it was the fat-free cheese? If you wanted cheese, maybe you could have sprinkled some parmesan cheese on the top at the last few minutes.

  6. Renae Kinsey
      · January 16th, 2014 at 2:51 pm · Link

    I’m sorry your experiment didn’t turn out! It sounded pretty darn good. I’m thinking the celery soup killed it? Guess what? I bought my first spaghetti squash! It’s sitting on my kitchen island staring at me. Been there for two days…or three! I will try it Sunday! I have the directions in the label! I like that you have an alarm set every morning to get you out of bed and into the exercise mood! Something I need to start doing! I find when I get up earlier than normal and exercise I have the Whole day ahead of me and I like that! Enjoyed seeing how your day went!

  7. Renae Kinsey
      · January 16th, 2014 at 2:51 pm · Link

    I’m sorry your experiment didn’t turn out! It sounded pretty darn good. I’m thinking the celery soup killed it? Guess what? I bought my first spaghetti squash! It’s sitting on my kitchen island staring at me. Been there for two days…or three! I will try it Sunday! I have the directions in the label! I like that you have an alarm set every morning to get you out of bed and into the exercise mood! Something I need to start doing! I find when I get up earlier than normal and exercise I have the Whole day ahead of me and I like that!

  8. Lynn
      · January 16th, 2014 at 2:59 pm · Link

    All I can say is, you are a brave woman!!! I don’t even like to LOOK at spaghetti squash, so not sure I could eat it… even with onions and garlic.. also my favorite staples!! Now, regular yellow crooked neck squash… I can have it boiled (with onions), fried (with onions) or just raw (with veggie dip – preferably Ranch)…..!

    lol I’ll have to get with my eldest sister and see what she does with it (if anything).. she’s won several cooking competitions! In the last few years she has won some by cooking diabetic dishes… she’s a wiz!


  9. Carletta Culp
      · January 16th, 2014 at 3:01 pm · Link

    I had to laugh out loud at your foray into a little mixing of this and that. It was so much a reminder of my few (cough, cough) mishaps in the kitchen. Some I had to immediately throw away as even my always hunger dog would not woof down, and others I was able to salvage…barely. We all have those little kitchen incidents. Thank you for the story and the opportunity to enjoy your books.

  10. Hilda
      · January 16th, 2014 at 3:07 pm · Link

    This question is from left field, but … Do you or anyone on the Triple M ever ride your horses? Or are they all retirees? :)

    • Hilda
        · January 16th, 2014 at 3:08 pm · Link

      Oops – I meant “Triple L” The Triple M is where the McKettricks live! I knew that! Where was my head!

  11. Juanita Rice
      · January 16th, 2014 at 3:07 pm · Link

    So much for the spaghetti squash casserole! :) Well, it was a nice try, Linda.

  12. Ruby Norwood
      · January 16th, 2014 at 3:09 pm · Link

    Linda, You are so funny. I am sorry your experiment didn’t work after all you put into it. I did have my laugh for the day. If you put the spaghetti squash in it do let us know..

  13. Marilyn Neuhoff
      · January 16th, 2014 at 3:12 pm · Link

    I frequently make a one dish meal and think it would be so much better if I add other things I like. It doesn’t work most of the time.
    By the way I just finished Big Sky Secrets last night, loved it. Each book just get better and the hero’s I get more lovable each time.

  14. Ida C
      · January 16th, 2014 at 3:16 pm · Link

    Missed your blogs for a whle so I’m really glad that you’re back in my inbox. I would like to try spaghetti squash, but am not as adventurous as you are! Maybe, one day. Happy New Year to everyone! How are your rocks these days?

  15. Carol s
      · January 16th, 2014 at 3:26 pm · Link

    I have never eaten spaghetti squash. I think an electric omelet maker would be wonderful. I am pretty good with a non stick pan.

  16. April Mc Vey
      · January 16th, 2014 at 3:45 pm · Link

    Sorry you were unhappy with the spaghetti squash. I like it but think I would prefer the can of roasted garlic soup instead. Or maybe some additional herbs since celery is so bland. Love your blogs . Just finished your latest Big Sky and as usual leaves me hungry for next one. Since next one is Mc Kettrick , I will reread the previous so I can welcome old friends.

  17. Denise King
      · January 16th, 2014 at 4:04 pm · Link

    Sorry your experiment didn’t quite work out the way you wanted it too,but it did sound very good except for the cream of celery :-) :-). Glad to see you have a great sense of Humor ,lol Have a nice day everyone.

  18. Sue McCormick
      · January 16th, 2014 at 4:11 pm · Link

    But — ISN’T the experimenting fun.

    The only thing I have ever tried was a historic recipe (printed for background) called “An inexpensive summer drink.” I truly tasked horrible. In my recipe files I have a sometimes used rating system in which 9 is the lowest. That is the only 9 I have ever awarded. We sometimes work to improve 3’s and 4’s; 5’s and below are “forget about it!”

  19. Lois Rotella
      · January 16th, 2014 at 4:24 pm · Link

    One must experiment to see if something will turn out good. I have done similar things and not liked them at all. Lucky I make small batches. My go too is a small bowl of cereal for supper with some fruit. Have fun experimenting !!

  20. Leanna
      · January 16th, 2014 at 4:25 pm · Link

    I can’t imagine anything with cream of celery being good. I hate celery but love onions and garlic.

    • Karen Bennett
        · January 16th, 2014 at 6:41 pm · Link

      I use cream of celery as a sauce on cauliflower and I like it….

  21. Norma Stanforth
      · January 16th, 2014 at 4:28 pm · Link

    Linda, it all sounded good, but just some times things don’t turn out like they should they can also smell great but taste awful. Keep trying. Hope everyone has a great day.
    As always your friend,

  22. Sue Hodge
      · January 16th, 2014 at 4:47 pm · Link

    Just keep trying new stuff, that what life is all about. Thanks for being a wonderful writer. Sue

  23. Ruth Wilson
      · January 16th, 2014 at 4:55 pm · Link

    Celery soup is very good with Orange roughy or lemon juice.

  24. Ruth Wilson
      · January 16th, 2014 at 5:07 pm · Link

    I just finished another author whom had a book about a lady (Lissette) was a baker. She made wedding cakes and had her own shop. Also was trying to get a webpage working online. In her story she was making a spaghetti squash dish. I see there are all kinds of dessert online for spaghetti squash. I love both acorn and spaghetti squash but never tried in a dessert.

  25. Diana E
      · January 16th, 2014 at 5:10 pm · Link

    You amaze me! I wish I had the inclination to try some of the things you do. Its fun to read about them, though. I am doing my daily gratitude journal, it feels good! Blessings.

  26. marilyn
      · January 16th, 2014 at 5:27 pm · Link

    My go to’s are onion, mushroom and garlic with fat free or low fat cheese and egg whites, great for breakfast or dinner. I have a small sauté pan that is great with a drop of olive oil and 3 to 4 minutes I have a great omelet that also makes a fantastic wrap in romaine lettuce for lunch. I add a banana and unsweetened ice tea and I’m ready for the day! I haven’t experimented with spaghetti squash much so I’ll keep your last experiment in mind, although I might have used a low sodium tomato soup instead of the cream soup…. might have to try that! Have a great day tomorrow!

  27. Virginia Horton
      · January 16th, 2014 at 5:29 pm · Link

    I wish they would try new things around here. They want the same old thing around here. I always love your post you post some awesome thing here on your blog and I am so blessed that I found it.

  28. Terrie Fulk
      · January 16th, 2014 at 5:31 pm · Link

    The only way to see if different foods will work out together is to try it. I have done the same thing a time or two. I get in a rut and I want something different so then I start experimenting. Most of the time they turn out to be a success. But there is always that one time that I say to myself, “What was I thinking. I sure won’t do that again.” Hope your next “experiment” turns out better.

  29. Suzanne Mongan
      · January 16th, 2014 at 6:11 pm · Link

    Ok, this may sound dumb to you, but what is spaghetti squash? I don’t think I have ever seen it. And then on that note, I have some good news to share. My niece Kelly and her husband Brian welcomed their second child into the world last night. They had a little girl and now she joins her brother Owen. They named the baby Emma Loraine, so her middle name is my mom’s first name. Such a nice tribute to my mom who passed away 9 years ago. She would be so pleased and happy for Kelly. Take care and keep experimenting with your cooking. I do it all of the time.

    • Ruth Wilson
        · January 16th, 2014 at 7:13 pm · Link

      Vegetable Spaghetti Winter SquashVegetable Spaghetti Winter Squash
      Less starch than real pasta

      Write your own review

      90 days. Pasta-like flesh looks like the real thing; great topped with cheese or spaghetti sauce. Cylindrical 2- to 3-lb. fruits.

      1/2-oz. package contains about 125 seeds and sows a 100-ft. row.
      You’ve heard spaghetti squash is a great substitute for pasta, and you’ve lugged one home from the store. Now what do you do?

      Just about any way you can think of to apply heat can be used to cook spaghetti squash. The big question is: to cut or not to cut before cooking? You can do it either way. Here are the pros and cons of each. (Cooking times will vary with the size of the squash/pieces of squash.)

      Cutting Up Spaghetti Squash Before Cooking

      Advantages: It cooks faster.
      Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It’s also a bit more work to scrape out the seeds and pulp when they are raw.
      Method: Just get in there and cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.

      Bake rind side up about 30 to 40 minutes at 375 F.
      Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
      Boil 20 minutes or so.

      Separate strands by running a fork through in the “from stem to stern” direction.

  30. Emma
      · January 16th, 2014 at 6:20 pm · Link

    Hope everyone has a great weekend.I enjoy reading your books and blog.

  31. Linda Chilson
      · January 16th, 2014 at 6:21 pm · Link

    I need to find an electric omelette maker.

  32. Ruth Wilson
      · January 16th, 2014 at 6:47 pm · Link

    Dessert “Spaghetti” Squash

    1 Medium Spaghetti squash
    6 Tablespoons Butter
    1/4 cup Brown Sugar
    1 Tablespoons Ground Cinnamon
    1 cup Chopped Pecans
    Salt and Pepper to taste

    Prepare and cook squash (see basic methods above).
    Use fork to pull the squash strands from the shell onto a serving plate or bowl.
    Toss with butter, brown sugar, cinnamon, pecans, salt and pepper.
    Serve hot, microwaving tossed strands, covered, on High power for 2-3 minutes if necessary. Serves 4-6
    Here is something that is different to try.
    A lot of people don’t like brussel sprouts but try this it great. and brussel sprout brownies is good too.

    Sweet and Sour Brussels Sprouts Hash
    Serves 2 as a side; can be doubled

    2 thick slices country bacon, diced into 1/2″ cubes
    1 large Spanish onion, finely diced (about 1 1/4 cups)
    1/2 pound Brussels sprouts, trimmed and shredded finely (I use my food processor for easy shredding; you can also just slice finely with a knife)
    1/2 cup plain Greek yogurt (full fat is best)
    4 tablespoons aged balsamic vinegar
    sea salt and freshly ground black pepper

    Add the diced bacon to a large, heavy-bottomed skillet (I use cast iron) and place over medium-high heat. Cook the diced bacon until crisp and all the fat is rendered. (If the pan is a little dry because the bacon didn’t render much fat, drizzle in some olive oil.)

    While the bacon cooks, pour the balsamic into a small saucepan and bring to a simmer over medium-high heat. Let reduce by about half until the the vinegar is thick. Remove from heat and set aside to let cool.

    Once the bacon is ready, add the diced onions and spread evenly in the skillet. Saute until caramelized and golden brown, about 5 minutes.

    Add the shredded Brussels sprouts to the pan and fold into the bacon and onion mixture until evenly distributed. Let cook for five minutes, until the sprouts are tender. Season to taste with sea salt and freshly ground black pepper.

    Fold in the Greek yogurt and place on a serving dish. Drizzle the reduced balsamic over the entire dish and serve immediately.

    Best ever brownies.
    Everyone needs a brownie once in a while!
    Besides, chocolate has antioxidants. Eat more chocolate, I say!
    1/4 cup canola oil
    1/4 cup vanilla Greek yogurt
    1 tsp vanilla extract
    1 tsp instant coffee (optional…it boosts the flavor, and doesn’t taste like coffee at all)
    3/4 cup sugar
    2 eggs
    1/2 cup white whole wheat flour
    1/3 cup unsweetened cocoa powder
    1/4 tsp baking powder
    1/4 tsp salt
    1/4 cup mini chocolate chips*

    Preheat oven to 350

    Spray 9×9 pan with cooking spray.

    Mix together the oil, yogurt, extract, eggs, coffee, and sugar.

    In a separate bowl, combine flour, cocoa, baking powder, and salt.

    Combine wet and dry ingredients.

    Stir in chocolate chips. Using the tiny ones gives the best result. I promise. The regular ones are ok, but the mini sized chips seem to be more “fair” in distributing the chocolate flavor.

    Pour into baking dish and bake for about 20 minutes. I like to take mine out a tad early, because I like gooey brownies ;)

      · January 16th, 2014 at 6:57 pm · Link





  34. Dawn Roberts
      · January 16th, 2014 at 7:05 pm · Link

    I love spaghetti squash, and so does my family. Mostly we just cover it with a bit of butter and parm Cheese. Once in awhile I’ll use red sauce if I have it, but never a white sauce, don’t know why but that combination does not work.

  35. Cricket McCloud
      · January 16th, 2014 at 7:51 pm · Link

    Challk that concoction up to lesson learned!! I admire your routine of exercise and writing.

    • Ruth Wilson
        · January 16th, 2014 at 8:21 pm · Link

      Thank you :wink: You can also have spaghetti in a pie. call
      Mock Coconut Pie (Spaghetti Squash Pie)

      Ingredients Original recipe makes 8 servings

      1 cup white sugar
      3 eggs
      1/4 cup butter, melted
      1 tablespoon fresh lemon juice
      1 teaspoon vanilla extract
      3 cups cooked, shredded spaghetti squash
      1 (9 inch) pie shell, baked
      1 pinch ground nutmeg (optional)
      1 pinch ground cinnamon (optional)
      1 1/2 cups whipped cream for garnish (optional)


      Preheat oven to 350 degrees F (175 degrees C).
      Beat the sugar and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
      Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.

      PREP 20 mins COOK 40 mins READY IN 1 hr
      It great for people whom don’t like coconut.

  36. Monica Armour
      · January 16th, 2014 at 7:55 pm · Link

    That is one vegetable that I will not eat – squash of any kind. I do not like the texture.

    • Marlene Kubick
        · January 16th, 2014 at 8:20 pm · Link

      Monica I agree about the other squashes. Don’t like the texture. However, I have to admit the spaghetti squash is different. It’s crunchy not that soft squishy stuff. I have only eaten it with red sauce but I think I’ll try the garlic and parm cheese. Try it. It’s not expensive. If you don’t like it, okay. I cut in half and take out the seeds then throw it in the microwave (I just keep checking it). It’s done when it starts pulling apart with a fork.

      • Ruth Wilson
          · January 16th, 2014 at 9:56 pm · Link

        So true it really good. I grew up on eating acorn with cinnamon or brown sugar with butter baked with the acorn sqaush. I love butternut squash soup but it depends on the brand of what kind you buy. Have also tried winter squash soup didn’t like that one. I do buy Campbell’s gourmet bisques Tomato Roasted Garlic Bacon Bisque, Sweet Potato Tomatillo Bisque, Thai Tomato Coconut Bisque & Golden Butternut Squash Bisque. serves 2

  37. Marlene Kubick
      · January 16th, 2014 at 8:08 pm · Link

    Oh dear! I saw it coming. I believe the spaghetti squash is best if it’s topped with something like pasta sauce. Check out the Food Network recipes below.


    I love Red Lobster’s Lobster Pizza. Pizza crust is a flour tortilla with a light brush of garlic and olive oil or butter, lobster or crab meat, chopped tomatoes and basil. It’s around 300 calories for the whole pizza. :lol: It’s not filling and not bad on calories.

  38. judy
      · January 16th, 2014 at 8:23 pm · Link

    Did not know that they made a omelette maker. Never to old to learn. Got Big Sky Secrets today. Can’t wait to start it.

  39. Linda (Lindy) Park
      · January 16th, 2014 at 8:28 pm · Link

    It really sounded like it would come out good. I’m very surprised that it didn’t.

  40. Charlene Harris
      · January 16th, 2014 at 8:31 pm · Link

    I’ve tried fixing spaghetti squash too, with bad results. But my girlfriend loves it and fixes it often.

    I happened to go to Ruby Tuesday’s today for lunch and one of their side choices was spaghetti squash so I picked it along with very lightly breaded zucchini. Both were fabulous! Glad I have leftovers in the fridge. :-P

  41. Patricia Hann
      · January 16th, 2014 at 8:40 pm · Link

    I love to try different things in the kitchen. My kids are my judges and they can be harsh when it goes wrong. But I know I have a hit when my kids keep asking over and over for the same dish.

  42. Rosemary
      · January 16th, 2014 at 8:50 pm · Link

    This story made me laugh out loud and when My son wondered why, I told him. He said, why is that so funny to you, you do the same thing and expect me to eat it! He said from now own my experiments must go to compost, like yours! Laughing! Thanks for these fun stories.

    Regards from Texas!

  43. Eileen Tallach
      · January 16th, 2014 at 9:01 pm · Link

    Well Linda, nothing ventured nothing gain. And, you used what you had so not much was lost either. That meal was destined to fail by the name of the main ingredient. SQUASH! If at first you don’t succeed order in!!

  44. Terri Shortell
      · January 16th, 2014 at 9:13 pm · Link

    I’ve had several experiment disasters. They are just a part of cooking. Lol. Hope everyone is having a great day. 8)

  45. Heather Charity
      · January 16th, 2014 at 9:16 pm · Link

    Crazy foods…spaghetti squash doesn’t do it for me either! 8-O

  46. Ola Norman
      · January 16th, 2014 at 9:27 pm · Link

    I don’t think I’d like that experiment either! Better luck next time.

  47. Gloria
      · January 16th, 2014 at 9:39 pm · Link

    Linda, my Daddy’s mama used to let left-overs pile up 2 or 3, or 4 days, and then…she’d start mixing them together to make something else. Sometimes, it was good and sometimes, it wasn’t fit to eat, but…we ate it anyway. I guess that was better than going hungry till the next meal. We knew it wasn’t going to kill us, just taste bad. :-D

    Keep experimenting. A local pizza place makes a spaghetti casserole, sort of on the same lines as your casserole, but they just use the spagetti sauce, cheese, and put it in the oven to bake. I’d like to try that with the SS…if I ever get the nerve to try the SS.

  48. Debra
      · January 16th, 2014 at 9:42 pm · Link

    I had a similar cooking experience with pesto sauce when I was first married. I agree that it’s never a failure when you learn something from it, it’s a learning experience.

  49. Billiesue Sanders
      · January 16th, 2014 at 10:33 pm · Link

    Snowing today in Great Smoky Mountains National Park! Saw turkey tracks on the trail.

    Billiesue Sanders

  50. Connie Johnson
      · January 16th, 2014 at 11:26 pm · Link

    I like to experiment in the kitchen too. Some make it, some don’t.

  51. Lea Williams
      · January 16th, 2014 at 11:30 pm · Link

    It sounds like you said – horrible. Well some do and some don’t. We took our kids to CDA to dinner this evening to the Texas Roadhouse. I am stuffed but it was good. Good thing I have planned a trip to the gym tomorrow. Blessings.

  52. Kimberly Dawn
      · January 17th, 2014 at 1:38 am · Link

    I like to experiment too. Most of my experiments don’t turn out too well though!

  53. Vicky
      · January 17th, 2014 at 8:07 am · Link

    I’m impressed by the recipes your friends share here, and your creative attempts in the kitchen. I’ve been cooking for over 30 years and still have my failures, but sometimes nothing can beat an omelet.

  54. Joyce M.
      · January 17th, 2014 at 11:26 am · Link

    I haven’t had spaghetti squash in a few years. I’ll have to try it again.

  55. Valdi M
      · January 17th, 2014 at 12:40 pm · Link

    The only reason I ever experiment with squash or pumpkin or any other veggie is that my husband insists on growing a garden. Every year I beg him not to plant zucchini. One plant can become a thousand . I get tired of begging friends and neighbors to take them off my hands. Grinding them for Zucchini bread is also no fun, let alone the freezer space they take up. Last year he planted 6 of them. Thank God only 2 survived to produce. This year our vacation is scheduled to coincide with planting season.(wonder why?) Hey, I think I should bake some zucchini bread. It sounds really good…:)

  56. debbie g
      · January 19th, 2014 at 1:28 am · Link

    The only thing I know about spagetti squash is this: I attempted to make it once (in the past six months) cooked it at the right temp in oven for the right amount of time and it came out like a mashed potato. If I had wanted a potato I would have fixed a potato. That vegetable is no longer on my list to by or consume if I ever made it again. Lots of luck for those who can make it right.

    • Ruth Wilson
        · January 19th, 2014 at 2:28 pm · Link

      It could have been the size of it as well. I have live in a few house where the oven temp is off a few. My daughter bf make her chocolate chip cookies a lot, but he always burned them so i bought a temp gauge and we found the oven was off 25 degrees.

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