Saturday, September 22, 2012

Dehydrated Spaghetti Squash

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.  


Sunnybrook Farm said...

Interesting, I never thought about dehydrated spaghetti squash but it would really be similar to fixing regular spaghetti, nice!

Kristi said...

I never thought about dehydrating spaghetti squash, either. What a great idea! I'm pinning this post so I don't forget.

Lisa said...

Would you believe I have never tried spaghetti squash? Thanks for this post I am going to try some now.

Kathy Felsted Usher said...

I liked it best with the alfredo sauce, pancetta and peas.

Angie said...

This is a really cool way of saving the squash! I have never seen this method before I always scrape the insides out & freeze it in ziplocks. Does it have the same texture when you re-hydrate it?

Kathy Felsted Usher said...

I haven't done it yet but I saw a woman demonstrate it on YouTube. All she did was pour boiling water over it (she used a tea kettle so not much water, just enough to cover) and came back in a few minutes to drain it. It looked perfect and she said it tasted just as if it were fresh.

Natalia said...

I love the idea of eating the dried squash as is--have you tried adding the cinnamon yet? How did it taste? Love to hear an update.

Unknown said...

I have never dehydrated spaghetti squash but will be growing some next year. I have found with all the foods (mostly wild mushrooms) I have dehydrated that the flavor is often intensified but the texture often suffers. I will freeze this also and compare as I have with other foods. I would never have thought of dehydrating had I not found this site. Thank you.