Vegetable spaghetti - how to cook?

[T-lady]

Hi folks

I cooked my first vegetable spaghetti at the weekend and, although it was OK, it wasn't brilliant. I followed an American recipe that told me to split it and roast face down in an oven in an inch of water. Oddly enough, it seemed to come out a bit watery!

Anyone got any better suggestions?

[Nicos]

I cut mine in large chunks/half depending on size and place in a Pyrex dish covered with a lid- having added a big chunk of butter.
Few minutes in the microwave on full power- just keep checking it by scraping the insides with a fork.
It's never been dry or soggy. YUM

[carlseawolf]

I boil mine whole for 30 min ,and leave to cool
then cut in two and scrap out the seeds and discard ,then scape out the flesh into a pan with garlic and milk for a few minutes untill its mixed up abit then put the mixture back into the skins and place cheese on top.
then grill untill the cheese has melted , serve in the skins

[lottie dolly]

i cut of the amount i need{mine are very big},remove the seeds,then peal the skin of,is nice in stire fries along with butter nut,cut up into thin bits,it does not take long to cook,another way i use,cut into big chunks,about same size as spudz or parsnip,and roast in the oven,we like it done with a choped onion,and anything else available,as in swede,carrots,other squash,just drizle a little oil over,you will not need any meat ,as the flavour is mmmmmmm,make a drop of gravy in the roasting tin,and get even more flavour,what i generaly do is microwave everything first,baring the onion,as it cooks farley quick,then it will all roast at the same level,not some over or unded done,gosh,am feeling hungry now

[T-lady]

Thanks everyone, these all sound much nicer than my watery American recipe. I'll be experimenting tonight!