To preserve our bumper crop of spaghetti squash we had to decide between storing the whole squash in a dark place, such as our basement, or to dehydrate in order to save space and ensure they would not spoil. Give the space saving of dehydrating, we went with this route.
My husband was home so he halved them, placing them on cookie sheets in our dual ovens. I have cooked it at 350 degrees F for about a half hour, remove and scrape out the squash.
The chickens were the beneficiaries of the seedy part.
The peels were thrown into the yard to work themselves back into the soil, unless something drags them away!
The Excaliber has a nice screening that will allow the squash to lay on it without falling through. No parchment paper needed.
We dried it overnight until it was dry and brittle.
Refer to your dehydrating instructions for the proper temperature setting.
It made a nice bag of future squash dinners.
To reconstitute, add boiling water to the desired amount of squash and allow it to sit until fully rehydrated. Drain off excess water and use as normal.
It is incredibly sweet all by itself.
I may experiment next time adding cinnamon and clove for a crunchy fall treat.