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Old 10-24-2009, 07:18 PM   #1
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Spaghetti Squash

I have a smallish spaghetti squash (just about the right size for 2 people) sitting on the counter, waiting to be cooked. We had it with just butter, salt, pepper and garlic, as a side dish, at a friends home, and DH liked it. But when I fixed it at home, with spaghetti sauce, he and the grandson (who was living with us at the time,) turned their noses up.
I'm watching my carbs, so now, about 6 years later, I'm going to try it again.

My plan is to nuke it till done (pierce in several places with a knife, and set on a couple layers of paper towels...nuke until it feels slightly soft, about about 6-7 minutes per lb.) After it cools, I'll cut it open, scoop out the seeds, and then pull out the strands of "spaghetti" with a fork. While I'm doing that, I'll cook chopped onion, green and red pepper, and celery in nuke with a little bacon grease. Meanwhile, in a large pasta bowl, I'll toss it with a little olive oil, S&P, garlic, broccoli (left from last night,) canned diced tomatoes with juice, can of drained mushrooms, cooked ground beef from the freezer that says, "calzone filling," cooked onion mixture, and top with cheese. Then it will go in the oven until cheese is melted and bubbly.

I also have some nice fresh grape tomatoes that I need to use...what do y'all think about halving some of them and using as a garnish, or instead of canned ones?

Any suggestion, ideas?

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Old 10-24-2009, 07:22 PM   #2
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My suggestion would be to half the squash and seed it before you cook it. Place the cut side down on a plate and nuke till done.
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Old 10-24-2009, 07:27 PM   #3
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My suggestion is not to use it for an entree but rather a side dish.

We find that tossing the cooked spaghetti squash with chopped tomatos (I like grape too!) some fresh oregano or basil and a pat of butter is a HUGE hit. (I had to go do the other half to satisfy everyone.)

I was told by MY picky eaters that the texture is WRONG for any kind of pasta-y sauce. If it is just the veggie its A-OK though.
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Old 10-24-2009, 08:34 PM   #4
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Quote:
Originally Posted by GB View Post
My suggestion would be to half the squash and seed it before you cook it. Place the cut side down on a plate and nuke till done.
That's the way I did it last time, but I saw this other suggestion, and thought I'd give it a try. Wrong! It blew up in the microwave. DH was nice enough to rescue most of it and clean up the nuke while I picked out the seeds.

It's in the casserole and just needs to be heated up. Will see how it tastes.
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Old 10-24-2009, 08:42 PM   #5
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Just an fyi on the seeds...They can be cooked just like pumpkin seeds. Yum!
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Old 10-24-2009, 09:24 PM   #6
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sorry to say this is one squash that i don't eat. no matter how it is dressed up it is to fibrous for me
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Old 10-24-2009, 11:56 PM   #7
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Quote:
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My suggestion would be to half the squash and seed it before you cook it. Place the cut side down on a plate and nuke till done.
Really!? I just got two, it will be my first time with them. The label says about 50 minutes face down at 350 degrees. Will the micro do the same thing?
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Old 10-25-2009, 08:40 AM   #8
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Yep micro will do the same thing. Micro is perfect for spaghetti squash. It should take about 8-10 minutes.
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Old 10-25-2009, 06:59 PM   #9
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The dish turned out great. DH had his nose turned up at "squash," and heated up leftovers for himself, taking just a spoonful of the dish. He actually liked it, and went back for more.
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Old 10-25-2009, 10:54 PM   #10
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We absolutely LOVE spag. squash with pasta sauce, but I really like the casserole idea you have constance and we'll certainly give it a try really soon.
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