450 degrees for @45 minutes in my oven at this elevation in the mountains… There’s about 1/3″ of filtered water on the cookie sheet. That will just about boil off by the time the squarrrsh are done, having some partially lightly browned shells. Careful when you open the oven door. Stand back immediately as a rush of steam will come out. Yikes!
Before starting, the seed rubbish inside was scooped out and frozen for next year. Drying the seeds is probably better. I’m likely killing them by freezing them, but no one tells me nuthin…
The squarrrsh were three pounds even and one pound 13 ounces. I had to harvest them early as they each had a worm hole and I wanted to cut that out. The worms only got in about a quarter inch just in the one spot so I was able to save the squarrrshes.
To cut them open without cutting myself, I took a butcher knife and set it on the top lengthwise for the knife and lengthwise for the squarrrsh. Then I tapped the top edge of the knife with a hammer. Works like a charm. This takes out the danger, at least for me. These veggies are as hard as a rock.
After letting the halves cool the “spaghetti” was scooped out and put in a plastic container to the brim for freezing. With about a cup left over, I put that in a small bowl, threw in a few fresh picked tomatoes also from the garden, added some double-sharp cheddar cheese shreds, salt and pepper. A perfect Covid-19 meal from a Covid-19 garden.
It ain’t Keto, which I want to start up again, but it’s a real treat super-fresh. God is good.
Here’s the deal: If it all hits the fan come November 4 because of confusion as to who is elected and a civil war erupts and food supplies are extremely limited, having a garden really helps, although we will, in the northern hemisphere, be heading into winter.
Whatever with that. I’m enjoying the garden right now and hope to put up a half-dozen or so spaghetti squarrrsh for future reference.
We trust in God, but we also want to be smart with the smarts He gave us.