White Squash and Red Curry and Bad Pacman References

At some point in the not too distant past, this little bugger sauntered into my life:

Mystery squash!

A mystery of a vegetable, indeed. I let it sit a few days, just to see if a yellow Pacman squash would wander in and try to eat it. When that didn’t happen, I figured that it was inevitably up to me to eat it. I’ve never seen, much less cooked with one of these things before (‘white squash’ is it’s appropriate name, apparently), so I did the most reasonable thing I could think of: make red curry.

It’s appropriate, I figure. Not only do I get to gain the points from eating this ghost squash, but I also get the points from all of the little pellets (of rice) the curry gets eaten with as well. I also dumped in carrot, green pepper, gluten, and the appropriate seasonings.

Red curry

For some strange reason, whenever I took a bite of the gluten, the green pepper and carrot would also turn white, and start edging away from me on the plate. I was swift, though, and gobbled them up fast. Rumor has it that they’ll be faster in the next curry dish, though.

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  1. Mariam May 14, 2009 6:12 pm

    I’m sorry, but that looks disgusting.

  2. cat July 19, 2009 2:36 am

    Hi! I have just been wondering what to do with the white squash my dad unloaded on me (although it is flatter and does not nearly make such a good ghost–more like a UFO). Can you tell me what kinds of spices you used for the curry?
    Thank you!

    • What I Eat, Apparently July 19, 2009 6:41 pm

      For the curry, I used red curry paste (which you can get from any Asian grocery store), a can of coconut milk, juice from a lime, fish sauce, sugar, and garlic. Red curry works great for using up all sorts of random vegetables!


  3. essay review December 18, 2016 4:45 am

    It is really good thing to eat and the way you have cut it is really something that you can call art of food. There is always something good and delicious to talk about in this website and it’s a awesome thing.