Wednesday, October 7, 2009

Trying to Save the Curly Grass & Working Out with Spaghetti Squash

I read that this grass is a perennial in a zone or two warmer than where I live. I decided to see if it will survive a Michigan winter by burying the pot in soil up against the house foundation.

I also overwinter my ligularia plant here. I have a tough time keeping ligularia alive. Last year I buried it and it lived, though did not bloom this year.

Have you ever cooked a spaghetti squash? I do one or two a year.

I always wash the outside with soapy water. You never know what deadly strain of bacteria may be on it. (remember the spinach from last year?)

Here's the workout part -- these gourds are tough skinned! My big knife got stuck a few times.
You have to really lean into it with all your strength and force the knife through very slowly. Always cut away from you body and keep you fingers tucked in just in case that knife slips.

It's quite the workout to get the thing separated! I finally got it, then I just salt and peppered the inside (after removing the seeds) and put a couple pats of soybean margarine in each half.

Yes, that is what my life has come to - age spots and soybean margarine.

If nobody in your family has issues with dairy products, use the real thing. Nothing beats real butter.

Cover with foil and bake at 350 until soft - about 1.5 hours or more depending on the size of the squash. The flesh should flake off with a fork and form strands like spaghetti. Of course, I forgot that picture.


  1. Zoe,
    that squash makes me hungry! I'm going to leave my curly grass in and let's see how we do in our separate zones!

  2. I love spaghetti squash..I bake it like you do but with real butter:)
    That curly grass is a great addition in any garden or used in an arrangement of flowers..I sure hope that it winters through for you.

  3. We grew spaghetti squash for the first time this year and they really grew well. I had tasted it a few years ago and wanted to have my own:-) I cook it just like you do (but with real butter! lol) and scrape it with a fork, then serve it with spaghetti sauce. Makes a very healthy "pasta" dish!! xoxo

  4. I wash all my hard skinned vegetables with soap too, I hate going to someone's house and they just cut open a melon without washing it. My imagination runs wild about where that vegetable has been and who's touched it. EWWWWWW!

    I've never tried spaghetti squash, maybe I ought to...

  5. Jody, we will have to remember to check to see whose survived next year.

    Betty, I am hoping the grass gets bigger next year. It was a tad small for bouquets. If it survives, I will remove it from that small container and give it room to grow.

    Pea, I have had it with spaghetti sauce. It is good that way, too. I bet yours will last all winter if you have a cool place to store it.

    AZ, I'm with you on that one! I have seen people just cut into a head of lettuce and eat it without washing it at all. Restaurants do it all the time.

  6. The curly grass is new to me. It's interesting. I hope it survives for you.
    I haven't had spaghetti squash in ages. Must try some again.
    Zoey, your fall garden looks gorgeous! You do a wonderful job. What a busy bee you are!
    I hope your weather has been better than ours. We're craving sunshine here.
    We need a nice dose of Indian summer!

  7. There must have been a sale in both our grocery stores on Spaghetti squash. Mine came with a label-pierce with a fork and cook in the microwave for 5-6 minutes and then let sit for 5 minutes. It took at least 10 in the microwave before it got soft. Much easier that trying to slice it when it is like a rock. And it shredded nicely too. Sean loved it-think he 'over fibered' on it though-his tummy hurt a bit yesterday

  8. My curly grass didn't make it from last year and it's a tad warmer here.

  9. Hi Kerri,
    We have not had nice fall weather either. It's been raining every day this week. I still have tons of work to get done before it snows.

    Dianne, that's a good idea to nuke the squash. Mine had a label,too, but I did not read it. Just ripped it off and tossed it. I had the oven going for a roast so I was using the oven. Next time I will probably use the microwave.
    I will be surprised if the grass makes it, but you never know. It's a whole lot warmer up by the foundation.

  10. Well you could definitely start the squash in the microwave and finish it in the oven with the roast.
    With the plant, maybe you could wrap it up too as I think it's the top that turned all brown on me.

  11. I second what Dianne said. I start mine off in the microwave for about 5 minutes to soften the rind for easier cutting, especially useful with harder squashes like butternut and kabocha.


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