Alright, let’s gab about some sweet stuff you can make with that there spaghetti squash. You know, the vegetable that looks like noodles? Yeah, that one. Who knew you could make desserts with it, huh? But I’m here to tell ya, it’s possible, and it’s darn good.
First off, what in the tarnation is spaghetti squash anyway?
Well, it’s a squash, looks kinda like a big ol’ yellow egg, and when you cook it, the insides turn into noodle-like strands. That’s why they call it spaghetti squash, I reckon. Now, most folks just eat it like pasta, with tomato sauce or somethin’. But we ain’t doin’ that today. We’re makin’ desserts! Healthy desserts, mind you. So you can have your cake and eat it too, without feelin’ too guilty.
Alright, let’s get to the recipes, shall we?
- Sweet Spaghetti Squash Pudding
This one’s real simple. First, you gotta cook your squash. I just poke some holes in it with a fork, then stick it in the oven at 375 degrees for about an hour. Or until it’s soft, you know? Then you let it cool a bit, scoop out the insides, and put ’em in a bowl.
Now, here’s the sweet part. You add in some milk, a couple of eggs, a bit of sugar (or honey, if you’re fancy), and some cinnamon and nutmeg. Mix it all up good, then pour it into a baking dish. Bake it at 350 for about 30 minutes, or until it’s set.
And there you have it! A warm, comforting pudding that’s sweet but not too sweet. It’s kinda like a custard, but with squash. My grandkids love it, and that’s sayin’ somethin’. It’s healthier than those store-bought puddings, that’s for sure. Too much sugar in those things, gives me the heebie-jeebies.
- Spaghetti Squash Apple Crisp
This one’s a bit more work, but it’s worth it, trust me. You start the same way, cookin’ your squash. While that’s cookin’, you peel and chop up some apples. I like to use a mix of sweet and tart apples, like Granny Smith and Honeycrisp. But you use whatever you got on hand. Ain’t no need to get all fancy.
Once the squash is cooked and cooled, you mix it with the apples, some brown sugar, some oats, some flour, and a whole lotta butter. Yes, butter. Don’t skimp on the butter. That’s what makes it crispy and delicious. You crumble it all up in a baking dish and bake it at 375 for about 45 minutes, or until it’s golden brown and bubbly.
Oh, this one’s a real treat. The sweetness of the apples and the squash go so well together, and the crispy topping is just heavenly. Serve it warm with a scoop of vanilla ice cream, if you’re feelin’ extra indulgent. My husband, bless his heart, can eat a whole pan of this stuff by himself. It makes a big dish, so it’s good for bringing to a potluck or a family gathering.
- Spaghetti Squash Chocolate Cake
Now, this one might sound a little crazy, but hear me out. It’s actually really good, and you can hardly taste the squash. It just makes the cake extra moist and tender. You start by cookin’ your squash, just like before. But this time, you gotta squeeze out all the extra water. You don’t want a soggy cake, now do ya?
Then you mix the squash with some sugar, some cocoa powder, some eggs, some oil, some flour, and some baking soda and baking powder. Mix it all up good, then pour it into a cake pan and bake it at 350 for about 30 minutes, or until a toothpick comes out clean. You can add some chocolate chips to the batter, if you like. I always do, ’cause why not?
Once it’s cooled, you frost it with your favorite chocolate frosting. Or vanilla frosting, if that’s your thing. Or just eat it plain. It’s good any way you slice it. This cake is so moist and flavorful, you’d never guess it had squash in it. It’s a good way to sneak some vegetables into your kids’ diet, or your husband’s. They’ll never know the difference. And it ain’t as bad for you as those box cakes, all full of chemicals and whatnot.
So, there you have it. Three easy and delicious desserts you can make with spaghetti squash. Who knew this ol’ vegetable could be so versatile? Now, go on and try these recipes. And don’t be afraid to experiment. Maybe you can come up with your own spaghetti squash dessert. The possibilities are endless, I tell ya. Just remember to cook that squash good and soft, and don’t be stingy with the sugar and butter. That’s the secret to makin’ any dessert taste good, ain’t it?
Some folks might get a little tummy ache if they eat too much of this stuff, or maybe their skin gets a little itchy. But that’s just if you’re sensitive, I reckon. Most folks can eat it just fine. And it’s good for you, too. Lots of fiber, they say. Keeps you regular. And it’s way better than eatin’ all that white flour pasta, which sticks to your ribs and makes you feel all sluggish.
You can eat spaghetti squash plain, but it’s kinda watery and bland. That’s why I like to dress it up with butter, cheese, salt and pepper. Or you can put your favorite pasta sauce on it. But like I said, today we’re talkin’ desserts. So get to cookin’!
