Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Not a stupid question at all. Here's what I found at Epicurious, which is at: http://food.epicurious.com/run/fooddictionary/browse?entry_id=10418 spaghetti squash Also called vegetable spaghetti , this creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold spaghettilike strands. Averaging from 4 to 8 pounds, spaghetti squash are available year-round with a peak season from early fall through winter. Choose squash that are hard and smooth with an even pale yellow color. Avoid greenish squash (a sign of immaturity) and those with bruised or damaged spots. Store uncut spaghetti squash at room temperature for up to 3 weeks. After the whole squash is baked, the rather bland-tasting strands can be removed from the shell and served with sauce, like pasta. They can also be served as part of a casserole or cold as a salad ingredient. On Thursday, June 19, 2003, at 01:10 PM, wrote: > Message: 7 > Thu, 19 Jun 2003 10:14:45 -0700 (PDT) > I b <canadianmade4u > Re: Squashed > > Here's a stupid question, but, won't know the answer > unless I ask right????? > > How do you know if a squash is overly riped? > > " Obscurity's the screen, symbolism's the mask, and both protect the truth too terrible to tell. " --Everett Bedford, Thanatos Reel Quote Link to comment Share on other sites More sharing options...
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