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Started By
Message
1
Posted on 2/16/14 at 3:18 pm to aaronb023
the taste didn't bother me but the texture was nothing at all like a noodle. too much crunch
Posted on 2/16/14 at 3:22 pm to aaronb023
The crunch is my problem with subbing it for pasta. Too al dente for me. I like it as a side, though, with butter, S&P and parm cheese with some green onions in the mix.
Posted on 2/16/14 at 4:09 pm to aaronb023
quote:
crunch
Cooking it longer will soften it. Half of a ripe medium size squash will take 45-60 minutes in the oven at 400 degrees to produce a soft bite.
Posted on 2/17/14 at 7:20 am to Degas
Deseed it before baking with a spoon and after cooked excavate the flesh of it with a spoon.
Posted on 2/17/14 at 8:29 am to Gris Gris
quote:have you cut a spaghetti squash in half before? It's just a little work for my weak little arms I suppose. I'll be trying the microwave first method soon though.
What's the problem with slicing a squash in half?
Posted on 2/17/14 at 8:56 am to emboslice
Use the sharpest knife that you have to deal with it. If you can't shave the hairs off your arm it simply isn't sharp.
Posted on 2/17/14 at 10:21 am to StripedSaint
quote:
crunch
Cooking it longer will soften it. Half of a ripe medium size squash will take 45-60 minutes in the oven at 400 degrees to produce a soft bite.
yeah but it will always have a tougher texture than pasta.
I love it, and eat it regularly. You do get monster shits from it though, with all that fiber.
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