I have a mega surplus of spaghetti squash and am looking for ways to deal with it! My big question is, can I use it as a substitute for pumpkin in pumpkin pie? Has anyone done this before? Thanks.

-- gita (gschmitz@directcon.net), October 03, 2001

Answers

Read the label of commercially canned "pumpkin pie filler" it is allmost allways squash.

-- mitch hearn (moopups@citlink.net), October 03, 2001.

Due to the texture of the squash I don't think it can be done. However, spaghetti squash will keep a very long time. I have one from last summer.

-- Tom S. (trdsshepard@yahoo.com), October 03, 2001.

I agree that it probably won't do well as a substitute in pumpkin pie because the texture is so different from pumpkins and other squash. I've frozen it with ok results. Cook it, scoop out the spaghetti strands, drain them in a collander, then pack it in freezer containers. Add it to soups during the winter. It's not quite like fresh, but I haven't found many things you can do with spaghetti squash since it is so unique. I have kept it for up to 6 weeks or so in a basement. It might do well in a root cellar.

-- Rose Marie Wild (wintersongfarm@yahoo.com), October 03, 2001.

Have you tried it as a pineapple salad? It's wonderful imo. Cook it, scoop it, chill it. Add 2 cans crushed pineapple(juice and all), and a can of mandarin oranges(optional), half a bag of small marshmellows and half a small tub of cool whip, and chill:)

-- mary (marylgarcia@aol.com), October 03, 2001.

I was thinking of cooking it, pureeing it into mush, and then use it as I would pumpkin. You're right, using it while it's still in "strands mode" would make a weird pie.

-- gita (gschmitz@directcon.net), October 03, 2001.

I think you would be very disappointed in the flavor even if you could puree it. Spagetti squash doesn't have quite the same flavor (or color) as other squash such as pumpkin.

-- Barb (MBRanch@POP.ctctel.com), October 03, 2001.

I think even pureed, spaghetti squash would have a texture that wouldn't lend itself to pumpkin pie. I could be wrong. I'll make you a deal...if you make a pie of it and it comes out well, invite me over for a slice and I'll eat crow right after I enjoy the pie!!!

-- sheryl in Me (radams@sacoriver.net), October 03, 2001.

There's a great article on spaghetti squash in the Sept/Oct 1999 (Vol 83 No 5 Pg 102)issue of Countrside. It says the squash is edible after 9 months of storage (could last longer) and gives recipes to use in fruit salad, pudding, cheesecake, jam, and brownies. It also suggests the book "The Vegetable Spaghetti Cookbook" by Derek Fell and Phyllis Shaudys. I don't have time to post the recipes now but can if you need me to. Just let me know!

-- Bren (wayoutfarm@skybest.com), October 04, 2001.