Gila Cliff Dweller - cooking suggestions?

[Langley Ranch]

Got one of these squash in, with some cracking that makes me think I'd better cook it soon. I have seen a couple of mentions that it is good for pie. Anyone ever cook one of these? Assuming it's still good, am thinking i will boil part of it and bake part of it tomorrow . Not sure what to expect.

Thanks for any suggestions or advice,
erin

[Langley Ranch]

Here it is. It was ready to pop! Very sweet scent when it opened. Too hot today to cook squash but no turning back now, I suppose.

[Langley Ranch]

Cut up it yielded approximately 3 quarts of chunks. Very pleased to get a nice amount of seeds too!
I divided the chunks into three parts: the stringiest flesh near the seed cavity, the firmest flesh in the neck area, and the in-between area with both textures.
The seed cavity area chunks were tossed in coconut oil, soy sauce, salt and pepper. They baked up really quickly, were quite soft and tasted great. The in-between chunks I have simmered on the stove till soft and may try in a pie later. The firm chunks I have bagged up in the fridge and am thinking of doing something with them in the slow cooker with venison and chiles.
So far, really happy with this variety!
(The picture in the bowl is the firmer neck flesh chunks.)

[Worth1]

The other meat part looks like it could be some sort of spaghetti squash kinfolk.

Worth

[Langley Ranch]

Hey Worth, I thought so too. Maybe I should have tried to cook it that way. I've never eaten a spaghetti squash but I've sure seen enough recipes for it.

Thanks,
Erin

[Worth1]

Nothing about spaghetti squash I really care for.
When I worked in Alaska the serving line called it butternut squash and served it almost raw.
To this day I hate the stuff.
You do not serve winter squash raw.
Worth

[Langley Ranch]

Well, that sounds just nasty! While I am a little curious about zucchini noodles (because slabs of zucchini taste pretty good in a lasagna) I've never been tempted by spaghetti squash. Maybe I'm all wet, though, a lot of folks seem to like the stuff.

That kind of makes me wonder if your cooks knew what to do with it. I wonder if they can even grow a winter squash that far north? Hmm.

I sure would love to visit Alaska, squash paradise or not.

Thanks
erin

[Tormato]

The thread title made me think you've gone "Donner Party".

[Rockporter]

Originally Posted by Tormato

The thread title made me think you've gone "Donner Party".

LOL, and I was thinking it was some kind of lizard!

[Langley Ranch]

Heh, that was rather unfortunately worded!
Always putting a foot in my mouth... er...

Thanks,
erin

(No Native Americans were harmed in the production of this thread)

[bower]

I never cooked it but I had spaghetti squash a couple of times. Served as a substitute for spaghetti. It is not spaghetti. Maybe it was undercooked, I didn't like it.
Maybe I just never like things that are substitutes for some other thing. If you want spaghetti, serve spaghetti. Don't put spaghetti sauce on squash!!

[Worth1]

Originally Posted by bower

I never cooked it but I had spaghetti squash a couple of times. Served as a substitute for spaghetti. It is not spaghetti. Maybe it was undercooked, I didn't like it.
Maybe I just never like things that are substitutes for some other thing. If you want spaghetti, serve spaghetti. Don't put spaghetti sauce on squash!!

I whole heartedly agree and real pasta not that nasty whole wheat crap.
I have have the squash cooked right several times and it sucks.

[Tormato]

Originally Posted by bower

I never cooked it but I had spaghetti squash a couple of times. Served as a substitute for spaghetti. It is not spaghetti. Maybe it was undercooked, I didn't like it.
Maybe I just never like things that are substitutes for some other thing. If you want spaghetti, serve spaghetti. Don't put spaghetti sauce on squash!!

It wasn't undercooked.

It has to be cooked "ALL denti", or you wouldn't be able to fork it out of its shell. No, it's not spaghetti. And the only way I'll eat it is with industrial strength home made sauces, tomato-based with loads of garlic, peppers, etc,,,, or pesto.


Using regular strength sauce, the flavor of the squash comes through.

[imp]

Rob and I liked it, but didn't serve it with spaghetti sauce, just salt, pepper and butter, a tiny amount of mace fresh scraped over it.

We did it in the microwave until a fork could pierce it. Then scraped it out in "threads".

Was also good added to chicken broth after cooking as above at the last minute; it was not a strong taste at all, so either you lose the taste or go very light on the seasonings, but it does need seasoning.

[Worth1]

I have came to the conclusion all I like is fried or steamed till done yellow squash.
I like the others but not enough to go out of my way to buy and eat them.