The message
from Dave Hill contains these words:
On 22 Aug, 09:29, "Mike Derby" wrote:
"Tim W" wrote in a message:

What I want is to get something on my plate which looks like a pile of
spaghetti. Cold ideally but hot would be fine. Jane Grigson says boil it
whole for 30-40 mind then cut it open and voila spaghetti but I am
having
trouble separating the spaghetti-ish bits from the skin and the flesh
under the skin and the seeds and pulpy bits in the middle.

Any tips, methods and hints would be welcome.

First wash and clean your squash, then cut it in half lengthways.
Remove the
seeds with a spoon. Place the two halves, cut sides down, in a large
casserole dish. Season with salt and pepper. Pour in enough cold water to
half cover the squash. Place in a moderately hot oven, bring to the
boil and
simmer for about 30 minutes or until the squash is tender. When cooked,
remove squash and drain. When it has cooled, you then remove the
'spaghetti
bits' ( strands!). Place them in a bowl adding herbs of your
choosing, basil
or chopped parsley perhaps, carefully forking through. Enjoy!

I'd agree with that.

I've always boiled it whole then cut open remove the "Spaghetti" and
add Spaghetti sauce and eat, removing the seeds as you eat.

But not that.

Personally, I cut them across the diameter, remove the seeds and pith
from the middle, and fill each half with the sauce/meat/whatever and
then cover them with aluminium foil.

Place in a dish which will prevent them from falling over (I sometimes
cut a small bit off the bottom so they stand) and add a small quantity
of stock or water.

Cover dish and bake in the oven. Such a long time since I've grown them
that I can't remember for how long.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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