If you’ve been reading here for any length of time, I’m sure you’ve come across at least one comment I’ve made about squash in general. It’s something I didn’t learn to like until I was in my early twenties with two babies at home and a small garden that produced zucchini the size of battleships. I became quite adept at figuring out what to do with those behemoths, and more importantly, our resources were meager, so being creative with squash became a fascination in general.
It seems like that was a few lifetimes ago, and since then, although I continue to learn about and experiment with different kinds of squash, I am always amazed to find how good it really is even with very little preparation.
When the friend I was visiting recently on my trip east graciously allowed me to prepare dinner my last night with her, she volunteered to make a veggie side dish which happened to be squash. She used a julienne peeler tool I’ve had in my kitchen for several years and have been less than successful with to slice some zucchini she’d purchased from a roadside stand that day.
I’ve only recently tried spaghetti squash and love it, but this was so much more easy — no baking required! And yes, it really did remind me of pasta if I need to say that.
Have you tried squash prepared this way before?