Saving the Harvest - Spaghetti Squash

December 6, 2015

 

Once the crops are harvested, many can store in the cold room while others need to be processed right away - like spaghetti squash. We traded with our daughter butternuts for spaghetti to have some variety. With a warm fall, it's been difficult to harden off winter squashes for long storage and these were already showing some soft spots so I decided to do them up. After reading that it wasn't a good idea to freeze cooked spaghetti squash, I opted for dehydating them. First removing the stems, seeds, and bad spots, I cooked them covered in the oven at 350 degrees for about an hour until they were soft. After letting them cool, I was able to "peel" the strands with a fork then spread them on the drying sheets. Some of it stayed clumped together like butternut, not sure if that was the soft spots or my cooking! They dried in about 9 hours, turning the trays half way through. The photo shows them finished. To serve, I'll add them to heated sauce that's thinned with a little water.

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