"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-24-2009, 06:18 PM   #1
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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?

__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-24-2009, 06:22 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-24-2009, 06:27 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
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.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-24-2009, 07:34 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-24-2009, 07:42 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Just an fyi on the seeds...They can be cooked just like pumpkin seeds. Yum!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-24-2009, 08:24 PM   #6
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 10-24-2009, 10:56 PM   #7
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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.
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?
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 10-25-2009, 07:40 AM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yep micro will do the same thing. Micro is perfect for spaghetti squash. It should take about 8-10 minutes.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-25-2009, 05:59 PM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-25-2009, 09:54 PM   #10
Assistant Cook
 
Join Date: Sep 2009
Posts: 37
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.
her_name_is_ed is offline   Reply With Quote
Old 10-26-2009, 09:31 AM   #11
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
I like it in a frittata, put the cooked squash in the bottom of a pan, (heat pan on stove) with whatever veggies you want (like sauteed onions, peppers, etc), and any meat (diced ham, browned sausage, cooked bacon, etc) and grated cheese. Pour eggs over the top, finish in oven.
__________________

Wyogal is offline   Reply With Quote
Old 11-02-2009, 01:39 PM   #12
Senior Cook
 
yourstrulyewalani's Avatar
 
Join Date: Nov 2009
Location: Washington State
Posts: 128
Send a message via Yahoo to yourstrulyewalani
Glad I found this! I have one thats waiting to be eaten. My beloved other half wrinkled his nose at it but I am going to cook it, serve it with some steamed zuccini, garlic, S & P and portabello mushroom and rice. If he doesnt want any thats his loss.

I used to hate it when I was "little" now I love it samer with the zucc. I'm going to try roasting the seeds!!!
yourstrulyewalani is offline   Reply With Quote
Old 11-02-2009, 07:16 PM   #13
Executive Chef
 
Join Date: Mar 2008
Posts: 3,672
I really enjoy spaghetti squash with just a little butter and some S&P, it's a little crunchy and fresh and tasty. I find it a little too sweet to have with pasta sauce, unless butter and S&P are considered pasta sauce. We never get enough of it.
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 11-09-2009, 07:39 PM   #14
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Ok, made the microwave spagetti squash today. Served it with a nice spicy curry. Mostly veg, very little chicken. I'm trying to lessen the family meat intake and still have the dishes remain satisfying. It was good!
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 11-09-2009, 07:58 PM   #15
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,229
is the squash cut in 1/2 before microwaving ?
larry_stewart is offline   Reply With Quote
Old 11-09-2009, 08:56 PM   #16
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Yes, then micro'ed face down.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 01-31-2016, 10:57 AM   #17
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,469
I did my shopping this morning and came home with a spaghetti squash, a first for me!

The squash is just under two pounds and will be more than I need for a side dish, tossed with butter, garlic and cheese.

I'm wondering if I can freeze the leftovers to use in a frittata with some eggs, cheese etc...

I'm also curious about how others cook and serve spaghetti squash.

Thanks!
Aunt Bea is offline   Reply With Quote
Old 01-31-2016, 12:47 PM   #18
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,076
We've done a Mexican themed dish from Rick Bayless, fideos with chorizo. An Italian sausage, pepper, onion, marinara, moz and parm cheese "stuffing" where it's mixed, put back in the squash and baked. You could do the same thing, just leave out the moz and top with parm. We've made it just as a side with sauteed onions/garlic and grated parm tossed in. It's a pretty neutral flavor and lends itself to just about anything you want to make.

I've baked it in the oven cut side down in a bit of water, covered, and I've also cooked it in the microwave. Both seemed to work about the same. If I'm going to be heating the oven up anyway, I'll do it in the oven. If not, I usually go for the microwave.

Never tried to freeze it. We usually get dinner out of 1, with leftovers for lunch.
medtran49 is offline   Reply With Quote
Old 01-31-2016, 12:55 PM   #19
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,469
Quote:
Originally Posted by medtran49 View Post
We've done a Mexican themed dish from Rick Bayless, fideos with chorizo. An Italian sausage, pepper, onion, marinara, moz and parm cheese "stuffing" where it's mixed, put back in the squash and baked. You could do the same thing, just leave out the moz and top with parm. We've made it just as a side with sauteed onions/garlic and grated parm tossed in. It's a pretty neutral flavor and lends itself to just about anything you want to make.

I've baked it in the oven cut side down in a bit of water, covered, and I've also cooked it in the microwave. Both seemed to work about the same. If I'm going to be heating the oven up anyway, I'll do it in the oven. If not, I usually go for the microwave.

Never tried to freeze it. We usually get dinner out of 1, with leftovers for lunch.
The Italian stuffed squash sounds perfect!

I have all of the odds and ends to do an Italian pizza style stuffing for one half.

The other half I will leave plain and use as a breakfast side for a couple of days.

Thanks, B
Aunt Bea is offline   Reply With Quote
Old 01-31-2016, 01:33 PM   #20
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,903
I've never tried to freeze it either, but I would imagine that the texture would suffer a bit.

I love spaghetti squash and like you AB, I'm cooking for one. For that reason I haven't bought one in a couple of years, but I'm inspired now to buy one and eat the leftovers as sides for a couple of days.

I also love it shredded and sautéed with onion, garlic, and topped with parmesan - that's my go-to.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×