One of the things about having your own garden is that no matter how much you plan your garden, something refuses to grow and something else grows in such abundance you are overrun. This year the low producers were cucumbers. We got enough to eat but not enough to pickle more than a few jars. The plant that went crazy nuts overgrowing and over producing was spaghetti squash. Not only did I get lots myself, a neighbour walked down the street handing out her overabundance to anyone she could find who take a few. She insisted on giving me three more huge ones. I couldn’t say no to such big beautiful spaghetti squash even though I had several more sitting in a cool spot in my basement already.
We do like spaghetti squash. No doubt about it. But I have always thought the only way to eat it was as a poor replacement for pasta. My husband likes it for snacking, heated with butter in the microwave. Even so, there was absolutely no way we could even begin to eat our way through all the bounty. Spaghetti squash is a summer squash meaning it won’t keep through the winter. It was time to get creative.
The other over abundance we were dealing with was eggs. A member of our local Hutterite colony came by selling eggs for $2/dozen. (Eggs are currently running $4-$7/doz in store.) I’m not sure why he had such abundance when only a few weeks ago we were limited in store to one dozen at a time. Nonetheless, he was selling at $2 each. The catch was you had to buy a whole case of either 15 or 30 dozen. Ouch! Well it was just too good a deal to turn down after that shortage, The colonies have been hit hard by COVID-19. Either because it went like though like a wildfire due to their communal lifestyle or because, if they came from a colony that didn’t get infected, they had to deal with stigma from the rest of us. How could I say no to his eggs? So I bought the smaller case of 15. (The picture below is a random one off the internet but it could be him, they look so much alike.)
Now I have an over abundance of eggs and an over abundance of spaghetti squash. Eggs can keep for weeks in the fridge. Even though we are daily egg eaters, 15 dozen was far more than we could go through. I mixed up several batches of a dozen eggs and then poured the lightly beaten mess into ice cube trays and froze them. I then popped them out of the ice cube tray and bagged the cubes. I can use those cubes over the winter in baking and cooking, one cube equaling one egg. That will come in especially handy if there is a second wave and we have a shortage of fresh eggs. If there’s no shortage I won’t have to buy as many.
I was searching the internet for alternative uses for spaghetti squash when I came across a recipe for Baked Eggs and Spaghettis Squash Nests. I mixed it up, replaced rice flour for the wheat flour and it came out beautifully. I read the reviews and some people complained it was soggy. Spaghetti squash have highly variable amounts of water. Early in the afternoon I cooked the two smallest squash in a pot of boiling water, peeled off the skins and cleaned the seeds out. I then let the strands cool in a bowl in the refrigerator. I periodically poured off the water collecting on the bottom before mixing the batter. I also found I had to bake the cups a lot longer than the recipe said because they were too soft. Even so, the final result was heavenly! A crispy golden herbed base and yummy eggs baked to perfection with just a hint of cheese flavour. It was not a meal I want to eat often but it was a pleasant treat and a nice change from our regular meat and potato type meals.
As a bonus, the recipe uses 1 1/2 cup of squash for a half dozen egg cups so we had some leftover squash. We tried that fried up for breakfast the next day. It came out very nicely, sort of cross between zucchini and hash browns. Breakfast fry will be another great use for all that the stringy squash!
Life often gives us over abundance in some places and shortages in others. We can either get creative and deal with stuff in new ways or we can feel sorry for ourselves. I try to always choose to be creative.