I don't consider spaghetti squash "sweet". The only way my grandma could get me to eat eggplant (which she almost always fried) was to sprinkle a little sugar on it. I wouldn't eat squash (except pumpkins) until the last decade or so.
And then there's rutabagas, beets and turnips........
My dehydrator has been going 24/7 now for a month and I have put up a good 25 pounds of vegetables that are on the discount rack at the grocery store, this is the weight after dehydrating and one pound of dehydrated food weighs in at 3-4 ounces.
I found that when ham steaks go in sale, when dehydrated, placed in the blender with garlic and some crushed red pepper and turned into almost a flour like consistency it becomes just like the small packages of ham seasoning one gets in a bag of dried beans from the store at a double the price of just a bag on plain beans.
I am now experimenting with greens, lettuce leaves, cabbage, soon the collard greens, spinach, beet greens etc to see how they turn out.
Tomatoes are the best and easiest thing to dry, I just slice them up fill 2 trays on the then chop up onions for the 3 tray and bell peppers on the forth tray when all trays are dry I bag them all together for use as I would stewed tomatoes. I do add spices to the bag, garlic powder onion salt etc.
It is really surprising the cut down on shelf space when those cans of stuff have been dried down to a 3 oz. sandwitch zip lock bag.
My next project tomorrow is to dry cooked hamburger and prepare it as I did with the ham. Directions for this is to fry up the hamberger, pour off the fat or strain off the fat place in a covered container with enough water to cover and place in the refrigerator until any left over fat comes to the surface. remove the fat season and then dry.
I would love to know if there is anyway one can dehydrate BEER.