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#3529042 - 01/03/14 12:27 PM Tried spaghetti squash?
Crosshairy
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Registered: 08/22/06
Posts: 2660
Loc: Bartlett, TN

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My wife and I saw a spaghetti squash for sale at the produce section of Kroger the other day, and decided to buy one on a whim since neither of us had ever tried one.

Following the recipes that she found online, she cut it in half length-wise, pulled the seeds from the middle, and laid the two halves in a casserole dish with few cups of water in the bottom. Covered the dish with saran wrap, microwaved for 3-4 minutes (I think), until the squash was steamed through entirely. Obviously other approaches would work here, but we used the microwave based on the advice of numerous recipes (much to my surprise).

The pulp of the squash itself is actually long, stringy, and very similar in appearance to spaghetti noodles (hence the name). You just take a fork, scrape out the pump, and put it on your serving dish. What's left is the outer skin of the squash, with a tad of fine pulp against the skin.

She made an awesome spaghetti sauce with venison, mushrooms, garlic, basil, cracked pepper, onion, and bell pepper. We put some shredded mozzarella cheese on top as well.

I thought that the "noodles" had a firmer texture than typical spaghetti...almost a weak crunch to them. Obviously the texture can be modified based on cooking time. They clump together more than regular noodles, but are only about 4-6" long, so you aren't dealing with as much noodle length. Consequently, it was actually easier to eat with the shorter noodles, as there was little/no fork-spinning to get the bites to a manageable size. There was no distinctive flavor to the noodles that could be detected while in the presence of the sauce - very, very mild.

Based on the ease of preparation and the obvious nutritional advantage over wheat-based pasta, I would definitely cook them again. Sorry I didn't take any pictures...completely forgot about that until it was gone.

As far as portions, one spaghetti squash about 10-12" tall produced enough "noodles" give 2 adults and 2 kids a decent-sized portion. If I was doing it again, I'd buy two of them to allow for leftovers/seconds.

This vegetable could be a great option for those trying to find ways to cut carbs out of their diet, avoid gluten, or just try something new.
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#3529248 - 01/03/14 03:33 PM Re: Tried spaghetti squash? [Re: Crosshairy]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9535
Loc: Memphis

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We love them.....they're excellent substitutes for pasta.

We've also used zucchini slices (entire length slices, not cross-cuts) as lasagna noodles. Works well, too.
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#3529264 - 01/03/14 03:42 PM Re: Tried spaghetti squash? [Re: TAFKAP]
Poser
Mud Dauber
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Registered: 07/28/10
Posts: 12845
Loc: Tennessee

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Another oneis to grind cauliflower in your food processor an use it as a rice substitute.
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#3529294 - 01/03/14 04:06 PM Re: Tried spaghetti squash? [Re: Poser]
Crosshairy
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Registered: 08/22/06
Posts: 2660
Loc: Bartlett, TN

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 Originally Posted By: Poser
Another oneis to grind cauliflower in your food processor an use it as a rice substitute.


A friend of mine did a variation of this that they basically turned into mashed potatoes.
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#3530922 - 01/04/14 08:14 PM Re: Tried spaghetti squash? [Re: Crosshairy]
TX300mag
Pea Picker
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Registered: 11/10/02
Posts: 8930
Loc: Crosby, TX

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I love spaghetti squash with salt and butter. Not crazy about it with sauces on it.

I absolutely LOVE just about any kind of winter squash.
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#3532781 - 01/05/14 09:02 PM Re: Tried spaghetti squash? [Re: TX300mag]
redblood
16 Point


Registered: 01/22/06
Posts: 14746
Loc: Lewisburg

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i use egg plant instead of squash
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#3532842 - 01/05/14 09:32 PM Re: Tried spaghetti squash? [Re: redblood]
catman529
spiderboy
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Registered: 11/10/10
Posts: 16532
Loc: Franklin TN

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I would like to try spaghetti squash sometime. never have because I'm not really a fan of squash, unless it's winter squash (butternut etc) made into desserts

 Originally Posted By: redblood
i use egg plant instead of squash
now I love eggplant, I grow them with tomatoes and then make sauce with the tomatoes while breading the eggplant slices with parmesan/breadcrumbs and frying, then cover them in the tomato sauce and more parmesan cheese, that is some fine eating
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#3532951 - 01/05/14 10:54 PM Re: Tried spaghetti squash? [Re: catman529]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9535
Loc: Memphis

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Spaghetti squash actually has zero taste. The only two things that might make you think it's squash are the seeds and its shape. The reason it works so well with so many different things is because you can flavor it however you want.
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#3545407 - 01/13/14 08:04 PM Re: Tried spaghetti squash? [Re: TAFKAP]
Legnip
4 Point


Registered: 03/14/12
Posts: 165
Loc: Brentwood, TN

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I like it a lot. I've just eaten it with a little salt & butter but the sauces would probably work great. Nice and healthy
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