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Anyone else a fan of Spaghetti Squash?
Posted on 2/15/14 at 7:04 pm
Posted on 2/15/14 at 7:04 pm
Did it for the 2nd time with my homemade meatballs and it was again awesome.
A little more effort than throwing pasta in boiling water but not that involved. Just slice in two, clean the seeds out, and add a little butter and pepper. Put in oven for 45 to 50 minutes.
Kids enjoy it too!!!
A little more effort than throwing pasta in boiling water but not that involved. Just slice in two, clean the seeds out, and add a little butter and pepper. Put in oven for 45 to 50 minutes.
Kids enjoy it too!!!
8
Posted on 2/15/14 at 7:11 pm to Zephyrius
I haven't used it in a very long time but it is something that is very delicious to eat.
Posted on 2/15/14 at 7:23 pm to Zephyrius
Yes, love it with meatballs and sauce..helps cut down on the heavy nature of the meal.
Posted on 2/15/14 at 7:25 pm to Zephyrius
Love it.
Kind of forgot about it.
Will have to prepare some soon.
Kind of forgot about it.
Will have to prepare some soon.
Posted on 2/15/14 at 7:44 pm to Zephyrius
quote:you make it sound easy. I really like spaghetti squash but will pass it up just bc of the idea of having to slice her open.
Just slice in two,
Posted on 2/15/14 at 8:14 pm to Zephyrius
I like it ok. I tried it as an alternative to pasta and it just didn't quite do it for me.
a little off topic but I really enjoy cauliflower puree as an alternative to mashed potatoes. with a little sauce or gravy you really can't tell the difference
a little off topic but I really enjoy cauliflower puree as an alternative to mashed potatoes. with a little sauce or gravy you really can't tell the difference
Posted on 2/15/14 at 8:47 pm to emboslice
you can microwave it before and it makes it easier to split and scrape guts. Only negative is not being able to determine texture while cooking.
Posted on 2/15/14 at 9:30 pm to Zephyrius
I have used it as a substitute for pasta and I did not like it. Maybe I need to try some different recipies but it's not my favorite.
Posted on 2/15/14 at 9:52 pm to greenwave
I find it to be really sweet when paired with red sauce. I eat it but wish it wasn't so sweet.
Posted on 2/15/14 at 9:55 pm to Zephyrius
What type of squash do you use?
Posted on 2/15/14 at 9:55 pm to Zephyrius
I microwave for 3-4 minutes
- split and seed
- olive oil, salt & pepper on the inside (sometimes a little garlic)
- roast skin side up at 400-425 for about 30 minutes, depending on the size.
I'm making stir fry tomorrow with spaghetti squash in place of lo me in. I love the stuff.
- split and seed
- olive oil, salt & pepper on the inside (sometimes a little garlic)
- roast skin side up at 400-425 for about 30 minutes, depending on the size.
I'm making stir fry tomorrow with spaghetti squash in place of lo me in. I love the stuff.
Posted on 2/16/14 at 3:24 am to emboslice
quote:
you make it sound easy. I really like spaghetti squash but will pass it up just bc of the idea of having to slice her open.
What's the problem with slicing a squash in half?
I like it okay. I need to try it more often. Haven't been sold on it replacing pasta.
Posted on 2/16/14 at 6:26 am to Gris Gris
I think my wife is a fan. That's all we've had with our spaghetti sauce for the last few months. It's not bad but I wouldn't mind seeing the ole noodle get back in the rotation some.
This post was edited on 2/16/14 at 6:43 am
Posted on 2/16/14 at 12:11 pm to Gris Gris
quote:
What's the problem with slicing a squash in half?
You have to break out a knife and cutting board and add in a spoon too.
Posted on 2/16/14 at 1:29 pm to CITWTT
quote:
You have to break out a knife and cutting board and add in a spoon too.
I actually shied away from the spaghetti squash about 15yrs or ago when my wife needed stitches from trying to open one up.
But I've done it recently and with decent knife and some leverage it isn't that difficult. Use your kitchenette/ dining table instead of the kitchen counter as the table tends to be a bit lower for leverage than the counter.
but yes, be careful.
Posted on 2/16/14 at 1:33 pm to Chatagnier
quote:
What type of squash do you use?
It's call "spaghetti squash" and its about $1.29 lb at Rouses with the avg. size in the store about 3 lbs.
ETA: Someone mentioned about being sweet... yes it is a tad sweet; I tend to use more tangy/ more acidic sauces other than ragu/ prego which are sweeter sauces on the store shelf.
And to be fair about the kids liking it... yellow squash and zuchini is already a semi regular vegetable we as a family eat. we usually saute the squash and zuchini together with a little butter and spice.
This post was edited on 2/16/14 at 1:43 pm
Posted on 2/16/14 at 1:42 pm to Zephyrius
I don't think I've ever had difficulty slicing one in half. About the same as slicing a butternut squash in half.
Posted on 2/16/14 at 3:05 pm to Gris Gris
love it. we eat it regularly.
Posted on 2/16/14 at 3:12 pm to Zephyrius
Don't try to cut it end to end but at its "equator" that will prove no problem then use a spoon to deseed it. Cook it with the two ends down on a baking sheet pan or an hour @ 350. Excavate the guts with a spoon at that point. I generally use as a side dish and just add in some butter with appropriate seasoning to taste.
Posted on 2/16/14 at 3:15 pm to CITWTT
Interesting. So you hollow out the baked squash with a spoon, then perhaps split into quarters?
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