OK – so the good news (and astounding news) is that I found spaghetti squash here in the UK.
We were in Tunbridge Wells and looking in the grocers on Camden Road when we saw a mixture of squashes. I asked if they had spaghetti squash and the assistant pointed out the yellow longer squash to me. I said I’d looked everywhere before but not found them, and she said someone had come in last week asking for them so she got a batch in. I bought a couple which came to about £2.50.
I don’t think I’ve ever been so excited to make spaghetti bolognese last night. Does that sound as sad as I think!?
I googled how to prepare the squash and was pretty pleased with my efforts…
I’d preheated the oven to 200C and after drizzling the squashes with olive oil and sprinking them with salt and garlic pepper, I placed them face down on a baking tray and put them in the oven with the proudness of a parent sending their kid off to school for the first time.
However, I’m very sad to say that the proudness turned to shame as when I took the squashes out after 40 minutes, turned them over and started to scrape the insides with a fork, I was greeted with a mushy mush, rather than spaghetti looking strands.
It was clear I’d over cooked them. Clearly I was in no mood to take the iphone out and capture the evidence on
After doing a tad more googling it would appear that the common view is that they should have been cooked for about 20 to 25 minutes (or when you can prod the skins and there’s a soft feeling). NOT the 40 minutes I had killed them for!
Oh well… at least I know where to get them from now! And I may have learned from this epic paleo fail!