We interrupt our regularly scheduled programming for this important public service announcement. Our regular All About Offal series will resume next week.
Unfortunately, I am now very well aware of these properties of spaghetti squash.
A few days ago I decided to roast some spaghetti squash as a side dish for dinner. When I went to pick some up at the grocery store, they were all pretty small. So I purchased two small ones and thought that would give me about the same amount as one larger one.
Now, I’ve roasted lots and lots of squash since starting the GAPS diet. So without thinking about it too much, I turned on my oven to 375 degrees, washed off my squash, stuck them on a baking sheet, and into the oven they went.
Just before I stuck them in, I thought that maybe I should try to poke them a bit before roasting them. I’ve heard people do that pretty frequently. I tried with my fork, but the outside was way too tough. I didn’t bother to get a knife out and just stuck them in the oven as usual.
I should have noticed the foreshadowing taking place right in front of me. But I was too busy trying to get a few things done in the kitchen.
I set the timer for an hour, which is generally how long it takes squash to roast. Forgetting that these were quite a bit smaller than the ones I typically bake.
Once the timer went off, I wanted to check to see if they were done by sticking them with a knife. I was having trouble getting the knife to go in, so I decided to take it out of the oven to make it easier. I poked it with the knife. It was rather difficult to get it to go in and when it did, it hissed pretty loudly at me.
Yes, I missed even more foreshadowing of what was to come. If you hear hissing squash when you poke it, pay attention!
Then I tried to poke the one on the left. I couldn’t get the knife to go in easily and it kept rolling away from me. I decided to give it one forceful jab to see if I could get it to go through. (Why I thought this was a good idea, I really don’t know.)
So I lifted my knife high, plunged it straight into the spaghetti squash, and POW!!
Loud explosion and spaghetti squash everywhere! I screamed rather loudly (as my poor husband heard from upstairs) and then dropped everything and ran upstairs to our bathroom.
Heart pounding wildly, I jumped into a cold shower as quick as I could to help reduce any burns. I wasn’t really sure how much had actually gotten on me, but I wanted to get it off as quickly as possible.
Oh, and my poor little dog, Ashley, was also completely terrified. She didn’t want to leave the bathroom for quite some time. Our other dog, Abby, on the other hand, was enjoying quite the feast in the kitchen. She was more than happy to take care of the mess on the floor for us.
As shaken as I was by it, I was very fortunate to only receive a few minor burns. I ended up with a couple of blisters on my hand and wrist, a slight burn on my cheek, and a small layer of missing skin on the upper part of my right eyelid. Altogether, not so bad, and I’m very grateful it wasn’t my eye that got hit with the steaming squash.
My kitchen, however, was in quite another state. Spaghetti squash was everywhere! The ceiling, countertops, knives, pots and pans, utensils, spice rack. Everywhere.
The great thing about using wall space for storage in a small kitchen becomes quite the detriment when you have a squash explode. My hope is that this will never happen again!
My plan going forward is to always, always, always cut open, or at least pierce with a knife, any squash I’m going to roast. I’m not sure what happened with this one in particular. Whether it was because it was so small with such a hard skin, because it was too close to the element (I noticed it had started to burn a bit), or if I just cooked it too long. Whatever the reason, I don’t plan on letting it happen again!
What’s the worst kitchen disaster you’ve experienced? Have you ever had squash explode?
P.S. One more recommendation – don’t ever grab the handle of a just-out-of-the-oven stainless steel skillet. Ask me how I know about that one.