On May 22, 8:38*am, wrote:
> On May 22, 8:02*am, Mikie > wrote:
>
> > I goofed and I'm really sorry to have wasted you're precious time; I
> > apologize, even to that very brave *person hiding *safely behind his
> > computer *screen who made a nasty comment!
>
> > I posted a question asking how to prep a *spaghetti squash AFTER
> > COOKING, But I failed to mention kind of squash! *Dopey me!
>
> > I cooked my Spaghetti squash per recipe, But I didn't know what part
> > of it is the edible part...do I scrape out the innards and eat the
> > part that's closest to the skin?? *is that scraped out part the
> > spaghetti *?...ie what part do I eat..or how do I extract it? Is it
> > the firm part that stays on, under the skin?
> > [snip]
>
> When you scrape the cooked squash with a fork the flesh divides into
> spaghetti-like long strands. *That's the part you eat. *Discard any
> seeds and pulpy flesh. *It's not completely surprising that you
> wouldn't immediately know it because the strands are almost tasteless
> and not spaghetti-like in texture. *They retain a crispness that may
> be the attraction of this squash to some. *I think it's a joke and a
> waste of time, not suited for saucing or eating as a veggie side
> dish. *We grew it one year -- it was a "mystery seed" from a gardening
> magazine and eventually decided it was more interesting to grow than
> to eat. * -aem

Clear and to the point. THANK YOU!!