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Questions for Those of You Who Use Spaghetti Squash...
Posted on 8/20/17 at 3:55 pm
Posted on 8/20/17 at 3:55 pm
Bought one today & plan on using it to make some stir fry. I have some questions about prep & storage.....
1. To cook it; cut it in half, scoop out seeds, drizzle with olive oil & cook face down on a pan-is this right? Also, how long?
2. I'll cook the stir fry before hand, do I just add the spaghetti squash noodles in the stir fry & let it soak up the gravy, no need to cook the squash noodles more?
3. Leftover noodles-do they freeze well? Or do you pretty much have to use them all up within a couple of days?
4. Anybody got any good recipes for using spaghetti squash?
TIA!
1. To cook it; cut it in half, scoop out seeds, drizzle with olive oil & cook face down on a pan-is this right? Also, how long?
2. I'll cook the stir fry before hand, do I just add the spaghetti squash noodles in the stir fry & let it soak up the gravy, no need to cook the squash noodles more?
3. Leftover noodles-do they freeze well? Or do you pretty much have to use them all up within a couple of days?
4. Anybody got any good recipes for using spaghetti squash?
TIA!
11
Posted on 8/20/17 at 4:00 pm to TIGERFANZZ
I cook mine face up at 375 for 25-30 minutes. Brush some oil on them and season with salt and pepper. Also pour a little water in the bottom of the baking dish.
Posted on 8/20/17 at 10:58 pm to TIGERFANZZ
400 face down- oil, salt, pepper, garlic. About 30-40 minutes, depending on size.
Add spaghetti squash last- if you overcook it, it turns to mush. For the same reason, I doubt it freezes well
Add spaghetti squash last- if you overcook it, it turns to mush. For the same reason, I doubt it freezes well
Posted on 8/21/17 at 6:28 am to LSUGUMBO
You can also drop a pat of butter in it, wrap in Saran Wrap and put in microwave for about 10 minutes.
Posted on 8/21/17 at 6:58 am to Trout Bandit
quote:
I cook mine face up at 375 for 25-30 minutes.
No way that's long enough.
Posted on 8/21/17 at 8:16 am to TIGERFANZZ
I cook mine 45-1hr
My gf doesn't like it mushy so when it's done I scrape it out and fry it in some olive oil to crisp it up
My gf doesn't like it mushy so when it's done I scrape it out and fry it in some olive oil to crisp it up
Posted on 8/21/17 at 8:22 am to TIGERFANZZ
Make sure you have a really sharp knife when you cut it. Its shell is pretty hard and a dull knife makes it challenging. Sliced my hand open pretty good a few years ago using a dull knife.
Cook about 30-45 minutes at 400, face down on a cookie sheet.
I always just do a veggie primavera with it. Slice up some squash, zuchinni, onions, garlic, and bell peppers saute them really good in olive oil and lemon juice. Add spaghetti squash and grated parm cheese and S&P to taste.
Cook about 30-45 minutes at 400, face down on a cookie sheet.
I always just do a veggie primavera with it. Slice up some squash, zuchinni, onions, garlic, and bell peppers saute them really good in olive oil and lemon juice. Add spaghetti squash and grated parm cheese and S&P to taste.
Posted on 8/21/17 at 9:40 am to TIGERFANZZ
Just like potatoes, I cook mine in the microwave on 50% power for 10 minutes. Greatly reduces the cooking time needed in the oven. Cook the squash face down on a pan at 350 until you can easily pierce the skin with a fork.
This post was edited on 8/21/17 at 12:33 pm
Posted on 8/21/17 at 9:47 am to TIGERFANZZ
I don't even put spaghetti squash in the oven anymore. I stab it multiple times then microwave it for about 10 minutes. I sit it in a dish with about a 1/2" of water while in the microwave.
This is my favorite recipe so far.
This is my favorite recipe so far.
Posted on 8/21/17 at 9:58 am to TIGERFANZZ
quote:
4. Anybody got any good recipes for using spaghetti squash?
TIA!
My sister-in-law and her husband do Keto, and she recently served us spaghetti squash in a bacon cream sauce that was pretty damned tasty. If I was a Keto baw it would be a staple.
I don't know if this is the exact recipe, but it looks similar.
LINK
This post was edited on 8/21/17 at 10:11 am
Posted on 8/21/17 at 10:11 am to Yat27
My wife got some kind of spiralizer machine. It's plastic with a hand crank. You peel off the skin and then run it through. You end up with the noodles.
She'll take some ground chicken, mushrooms, garlic and tomatoes and make a sauce. Then drop the raw noodles in for a few minutes. Comes out pretty good.
She'll take some ground chicken, mushrooms, garlic and tomatoes and make a sauce. Then drop the raw noodles in for a few minutes. Comes out pretty good.
Posted on 8/21/17 at 10:35 am to TIGERFANZZ
Why do you need to freeze it? Are you single and cooking for 1? One squash doesn't make a ton, I mean its low enough calories you can eat half of one in a sitting or buy a smaller one. Then you just have half for leftover? They are easy enough to make you can't really screw them up baking or microwave. I don't think I'd freeze them I guess is my point.
Posted on 8/21/17 at 11:03 am to TIGERFANZZ
insant pot FTW
Posted on 8/21/17 at 11:47 am to TIGERFANZZ
Tip:
Perforate it first along where you'll be cutting it in half, stabbing it in a dotted line. Makes it 10x easier when you go to actually half it.
Perforate it first along where you'll be cutting it in half, stabbing it in a dotted line. Makes it 10x easier when you go to actually half it.
Posted on 8/21/17 at 3:08 pm to TIGERFANZZ
Pro tip - Cut it like this, instead of long ways:
Easier and safer to cut, plus you end up with longer noodles.
Easier and safer to cut, plus you end up with longer noodles.
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