Spaghetti Squash Relish

Spaghetti squash is such a delicious crop – now you can enjoy it year round in the form of a tasty homemade relish.

This relish is mild and family friendly, light and reminiscent of a chow chow with its mustard tones without all the chunks! What’s it delicious paired with? Hotdogs, cheese toasties or anything to come off the BBQ grill!

Unlike other types of squash, once spaghetti squash is cooked it can be pulled/shredded easily with a fork into a noodle consistency. So, rather than grate the squash (as I would do with a courgette or a regular squash), I have simply removed the skin and cubed them raw. Once cooked and softened, cubes will naturally break down into the fine strands they are well known for. The aid of a back of a spoon or a light mash with a potato masher, can help ‘swish’ them into their strand form if they are putting up a fight.

I’ve used two large spaghetti squash for this recipe. 20 cups sounds like a lot…but being cubed raw, is easily done.

Spaghetti Squash Relish

Ingredients

• 2 large spaghetti squash (approx 20 cups, skinned and cubed)
• 4 large onions, finely sliced
• 2 large capsicum, finely sliced
• 6 Tbsp salt
• 3 1/2 cups apple cider or white vinegar (750ml bottle)
• 2 cups brown sugar
• 1 Tbsp mustard powder
• 1 Tbsp ground turmeric
• 1 tsp ground nutmeg
• 1 tsp mustard seeds
• 1/2 tsp ground pepper
• 1/2 tsp dried celery or celery seeds

Method

1. Carefully cut the spaghetti squash in half and quarters. Remove the seeds and the soft pith in the centre (you may wish to save the seeds for planting out next season). Cut the skin off the outside of the squash, then cut the remaining flesh into small cubes. Measure then add to a large saucepan.
2. Slice and add the onion and capsicum to the saucepan, along with the salt. Cover and leave to stand for 8 hours (overnight is fine).
3. Drain the saucepan as there will be a lot of liquid that has been extracted during the salting process. Rinse with cold water, then drain again.
4. Put the saucepan over a medium heat. Add apple cider vinegar, sugar and spices.
5. Bring to a simmer and cook for 30 minutes by which time, the squash cubes will be soft and easy to ‘mash’ into short noodle strands. By this time the vinegar would have reduced somewhat at the relish is nice and thick.
6. Scoop into hot sterilised jars, prod out any air bubbles that may form in the sides of the jar, clean the rim of the opening, then seal with sterilised lids.