Squash Lover
Posted
Thu, 12/11/08
I hated squash as a kid. Now I love all varieties of squash, so when I see a new recipe including the fruit I try to give it a whirl:
Spaghetti Squash Alfredo
From Campbell's Kitchen
1 medium spaghetti squash (about 3 LBS)
Pierce squash with fork or skewer in several places. Bake at 350-degrees F for fifty minutes or until the squash is fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with fork to separate the spaghetti-like strands. Stir the soup, water and milk in a 2-quart saucepan. Heat over medium heat to a boil. Stir in the Swiss cheese. Place the hot spaghetti squash in a 2-quart serving bowl. Pour the soup mixture over the squash. Toss to coat. Sprinkle with Parmesan cheese and parsley. Serves 5.
According to Wikipedia:
Though considered a vegetable in cooking, botanically speaking, squash is a fruit (being the receptacle for the plant's seeds). The English word "squash" derives from askutasquash (a green thing eaten raw), a word from the Narragansett language, which was documented by Roger Williams, the founder of Rhode Island, in his 1643 publication "A Key Into the Language of America."
I'm always up for a bit of culinary education.
Tags: Side Dishes
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