Rockin' the house with the mad skilz

[quislet]

"O Lord above, send down a dove
With beak as sharp as razors
To cut the throats of them there blokes
What sells bad beer to sailors!"

A definite B+ achieved on dinner tonight, everything made from scratch except for the wine, baguette and parmesan: spaghetti squash with Italian sausage, baked tomato sauce (thanks for the help, #2), garlic-herb-parmesan toast (thanks for the help, Zed & #2), served with a cute little white wine from South Africa named "Goats Do Roam."

Today has been a very fine day. May yours have been half as good. ;-)

Comments

[ladybarnard.livejournal.com]

So how do you prepare the squash so that it doesn't get all watery when you mix in the sauce? I love squash, but the only time I made spaghetti squash it came out all juicy. Ick.

[quislet.livejournal.com]

I baked the seeded squash halves (face down) for 75 min at 375°F (until rind was easily piercable by a fork).

Then I scraped out the meat with a fork. It came out mostly in 3-inch strands (I think my fork technique can be improved). I cut the halves longitudinally, but this web page suggests a cut across the "equator": http://tomsdomain.com/recipes/spagsquash.htm

It was still a bit more than al dente, so I put it in a baking dish, covered with the sauce (which was very thick) and grated cheese, and baked for another 20 min.

The final product wasn't drippy, but it was about the same consistency as a soft lasagna.