Ingredients:
1 spaghetti squash
1 Tbsp. fresh ginger, chopped
2 Tbsp. butter
1 Tbsp. honey (optional)
salt, pepper

Preparation:

Cut the squash in half lengthwise, remove seeds and lay on a baking dish. Add the ginger, butter, honey, salt and pepper.

Bake for about 45 minutes in 190 C (375 F) oven. Do not overcook. Using a fork, separate the squash pulp into strands. Serve warm.

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Ingredients:
2 cups boiled squash
1/2 cup flour
1 teaspoon baking-powder
1 egg
2 tablespoons milk

Preparation:

1. It is assumed that the squash has been prepared as a vegetable, with seasoning and a little butter, and what is here used is a cold, left over portion of the same.
2. Mix baking-powder with the flour and add to the squash; add milk and stir all together. Beat egg and stir in.
3. Have hot fat in pan and drop fritters from spoon into pan. When browned on both sides remove to hot platter.

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The squashes used by Italians for frying and other purposes are very small, and for this reason they are called “Zucchine” or small squashes.

1. Select the squashes that are long and thin: wash them cut them in little strips less than half an inch thick. Take away the softer part of the interior and salt moderately. Leave them aside for an hour or two, then drain them but don’t dry them.
2. Put them in flour and rub gently in a sieve to take away the superfluous flour: immediately after put them in a saucepan where there is already oil, fat or butter boiling. At the beginning don’t touch them to avoid breaking, and only when they have become a little hardened stir them and remove when they begin to be browned.

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Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.

 

2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.

 

3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

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Preparation:

1. DOUGH: Sift flour, add salt. Stir in slowly lukewarm water, and work until dough does not stick to the hands. Flour board, and roll as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.

 

2. FILLING: Mix squash and salt, let stand for 20 minutes, and then squeeze out the excess moisture. Add cheese, cream, butter and eggs.

 

3. Spread filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.

 

4. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Mix egg and sour cream. Pour over strudel.

 

5. Bake for 40- 60 minutes until golden.

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