Spaghetti Squash Bread

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      J arrived home from work, came into the house and told me he had something in the car for me and that I had to come out to see.

      J opened the back door of our Suburban to reveal and huge pile of spaghetti squash! 

      The property owner of the job J had been working at had boatloads of squash that would freeze soon if he did not pass them on! 

      I love all kinds of squash! 

      

      J is not a big fan but he DOES like spaghetti squash!! 

   

      So far I've made Spaghetti Boats, Spaghetti Squash Lasagna and the most resent...

      Squash Bread!!

      I got to wondering if I could substitute squash for pumpkin in my grandma's yummy pumpkin bread recipe. 

      I was a bit skeptical about the stringyness of spaghetti squash...

      that would just be a weird texture in a sweet bread.

      So this is what I did.

      cut the squash in quarters 

      scoop out the seeds 

      placed them in my pressure cooker with one cup of water

      let rock for 14 minutes

      If you do not own a pressure cooker you SHOULD! I use mine almost every day! This is the very cooker I have. You can also find them at Target. Make sure to get your cooker in stainless steel not aluminum!

      Scoop the meet of the quash out and into a blender.

      Pulse until you have a nice puree.

      NOW...here is the recipe for the bread.

      In a mixing bowl combine:
       1 3/4 cups Flour
       1 1/2 cups Sugar
       1 teaspoon Baking Soda
       2 teaspoons Cinnamon
       1/2 teaspoon Salt
       1/2 teaspoon Nutmeg
       1/8 teaspoon Cloves
       1/2 cup Margarine (melted)
       1 1/2 cups Squash Puree
       1 Egg
       1/2 cup Nuts (optional)
     Mix until dry ingredients are moistened.
     Pour into a greased and floured loaf pan.
     Bake at 350* for 1 hour and 10 minutes (or until knife inserted comes out clean)
   

     ENJOY!!