Veggie Challenged - The great Squash.




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Snowbunny
01-27-2006, 10:29 PM
I bought a spaghetti squash a few days ago; I have never had it before. but I found this WONDERFUL recipe.

It is simple; microwave or oven toast the 1/2 cut squash .
Until almost tender.

Pull the strands out and put on a plate.

Top with your favorite pasta sauce.

I really didnt think it would taste good; but I was in shock that I didnt even miss the pasta noodles!!!
No more processed noddles for me!!!

:carrot:


DeafinlySmart
01-27-2006, 10:54 PM
Way to go! I've been too timid to try it.

hoodj0080
01-27-2006, 11:00 PM
I had it for the first time a few weeks ago. Not bad, but how long can you keep and uncooked but cut up spaghetti squash in the fridge?


Snowbunny
01-28-2006, 05:15 PM
I had it for the first time a few weeks ago. Not bad, but how long can you keep and uncooked but cut up spaghetti squash in the fridge?
They are hardy veggie; they last about 2 weeks.
They are ALWAYS at the stores; so I only buy it when I need it.

Grumbleworts
02-25-2006, 10:53 PM
You know, my aunt sometimes serves this with spaghetti sauce (in addition to reg pasta for us "kids" and my grandfather) and I always thought it looked good...but I've got a lingering hate of squash after a terrifying incident with a stuffed zuchinni at a friend's house (hated it, but had to eat it...I was raised to eat whatever was put in front of you if you are a guest...and at least pretend to love it.).

I know this is a kind of silly question, but what does it taste like? Is it similiar to other squash, or to something else?

Thanks!

LLV
03-01-2006, 12:39 PM
I love all types of squash ;)

runtel
05-30-2006, 03:35 AM
Try it with a little butter (well the fake stuff lol) and Parmesan cheese.Yummy

LLV
05-30-2006, 09:34 AM
Try it with a little butter (well the fake stuff lol) and Parmesan cheese.Yummy
Yep, that's how I like it too. I've got one in my fridge right now, in fact. Just a little bit of butter spray, salt and sometimes a little parmesan cheese and I'm happy. I don't usually put any type of sauce on it.

telemetrynurse
05-30-2006, 03:20 PM
I absolutely :love: spaghetti squash!

The only bad thing about spaghetti squash, imo, is trying to CUT it in half!
I've found a much easier way to do this-----poke a few holes in a whole sp. squash and put in the microwave for about 3 minutes. Allow it to cool, then cut it in half. MUCH easier. I then scoop out the seeds and put it face down in a dish with about an inch of water. Then I put it back in the microwave for about 6-9 minutes.

I've used it as a spaghetti substitute and also in stir fry. I also enjoy it with just butter spray, garlic and parsley.

I've also made "mock" coconut pie with it that's pretty good.

It does have a different taste than spaghetti but I do like the taste! Plus, it has 42 calories per cup compared to regular spaghetti which has 197 calories per cup!

LLV
05-30-2006, 04:15 PM
I've used it as a spaghetti substitute and also in stir fry.
Oooo, I'll have to try it in a stir-fry sometime, I've never done that before. I'm kind of 'boring' when it comes to my spaghetti squash. I simply bake it (or nuke it like you do) and sprinkle on butter spray and salt and I'm done.

I haven't gotten real adventurous with it.

Now, with Acorn and Butternut, those I'll always bake in the oven. I cut them in half, spray the 'meat' of the squash with butter spray and sprinkle on some brown sugar.

Jennifer 3FC
06-01-2006, 12:37 AM
Has anybody ever made a spaghetti squash in the crockpot? I read a recipe for that a while back - poke it with holes, and crockpot on low for 8-9 hours. I imagine some water should be added...everytime I've made it, it's been too crunchy for me to enjoy, but I've read plenty of other people say how tender it is.

LLV
06-02-2006, 10:24 AM
Has anybody ever made a spaghetti squash in the crockpot?
I haven't, but I found these basic instructions on how to do it.

INGREDIENTS:

* 2 cups water
* 1 spaghetti squash, a size which will fit in slow cooker

PREPARATION:
With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl.

The longer you cook it, the more tender it becomes. I've found that it comes out more tender when baked in the oven rather than microwaved.