A lesson on spaghetti squash

We have large watermelon-like vegetables growing wild up near the sediment pond. Martin and Clara told us they're called 'chiverre'. This vegetable is an important staple during Holy Week (Easter). They cut it up, boil it, add lots of sugar and render it until it's a fig mush consistency and use it as filling in pastries. When my sister, Lyne, saw them, she said she thinks they're like a spaghetti squash. I asked her if she knew how to cook them and she does. She said that the ones she's bought in stores are considerably smaller, so she cut up half and baked it in the oven, then used a fork and started to rake the inside flesh portion. It looks like Chinese noodles. She then added some brown sugar and butter and let it bake for twenty or thirty minutes. It was delicious. It's great to know what to do with them... we have so many! And it's gluten-free so if I ever have guests (like my sister) who cannot tolerate gluten, I have a great alternative. Woot!

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My sister, Lyne, showing me how it's done! Thanks, Lyne!

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