Deleted
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Jun 2, 2024 7:47:00 GMT
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Post by Deleted on Nov 17, 2019 20:38:00 GMT
How do you serve it? Any favorite recipes?
Oh and favorite way to bake/roast it?
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Post by Skellinton on Nov 17, 2019 20:41:59 GMT
I just use it instead of pasta in spaghetti and meatballs.
To roast I just cut in half and bake cut side down on a baking sheet. I know many people put it in a pan of water, but I like the cut sides to be caramelized. I scoop the seeds out after it is baked.
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Post by Skellinton on Nov 17, 2019 20:43:45 GMT
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~Susan~
Pearl Clutcher
You need to check your boobs, mine tried to kill me!!!
Posts: 3,259
Jul 6, 2014 17:25:32 GMT
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Post by ~Susan~ on Nov 17, 2019 20:47:54 GMT
I just seed it, drizzle with olive oil and salt and bake. You can do it with the cut side up or down. I love to just eat it by itself or for a pasta replacement.
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Post by belgravia on Nov 17, 2019 20:49:20 GMT
I just use it instead of pasta in spaghetti and meatballs. To roast I just cut in half and bake cut side down on a baking sheet. I know many people put it in a pan of water, but I like the cut sides to be caramelized. I scoop the seeds out after it is baked. This is what we do as well. Having it tonight with Bolognese sauce for dinner, actually.
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Deleted
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Jun 2, 2024 7:47:00 GMT
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Post by Deleted on Nov 17, 2019 20:50:29 GMT
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Post by Spongemom Scrappants on Nov 17, 2019 21:00:39 GMT
I like spaghetti squash by itself or as a sub for pasta. One of my favorite pairings is with savory meatballs and mushrooms in a sour cream sauce (à la Swedish meatballs).
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Post by kellapea on Nov 17, 2019 21:25:33 GMT
I like it by itself with some butter and salt and pepper
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Post by librarylady on Nov 17, 2019 21:29:04 GMT
I bought one once and prepared it to use for spaghetti substitute. It tasted OK and worked, but IMO added extra work and time to the meal. I went back to pasta.
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Deleted
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Jun 2, 2024 7:47:00 GMT
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Post by Deleted on Nov 17, 2019 21:36:40 GMT
I bought one once and prepared it to use for spaghetti substitute. It tasted OK and worked, but IMO added extra work and time to the meal. I went back to pasta. Dd has Celiacs so no pasta. She loves zoodles but looking for another option for her. I have to limit my gluten and would like to try it as well. I have found that thus far, homemade gnocchi is the most time consuming "pasta." Half the day to make it.
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Post by padresfan619 on Nov 17, 2019 21:57:45 GMT
I make it in the instant pot. Cut in half, scoop out the seeds, drizzle with olive oil and salt & pepper. High pressure on the trivet with a cup of water for 7 mins, quick release when done. Scrape out noodles and serve with whatever sauce and toppings I have on hand.
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bklyngal62
Pearl Clutcher
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Jun 26, 2014 12:16:11 GMT
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Post by bklyngal62 on Nov 17, 2019 22:45:24 GMT
I serve it like spaghetti using turkey meatballs. My MIL melts butter, garlic and onion powder in a pan. After it's melted down she adds the spaghetti squash and mixes it all together. It's delish !
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Post by pjaye on Nov 18, 2019 0:26:40 GMT
I always use it as a sub for pasta, so I will have sauce etc to put on it, therefore I just cut it in half and microwave it. Then when it's soft, I shred it out into strings with a fork. If I was serving it as a side vegetable, I'd probably do something a bit more fancy with it, like roast it in the oven, but for use as 'pasta', microwaving works just fine.
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Post by PolarGreen12 on Nov 18, 2019 0:32:14 GMT
I make turkey bolognese and serve over that at least twice a month.
ETA. I just cut in half, olive oil salt and pepper it and bake for about 45 minutes at 375-400 depending on how my oven is behaving.
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pyccku
Pearl Clutcher
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Jun 27, 2014 23:12:07 GMT
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Post by pyccku on Nov 18, 2019 0:32:48 GMT
I've made it as a spaghetti substitute and everyone hated it. I recently made this recipe and it was delicious - www.smartnutrition.ca/recipes/creamy-enchilada-casserole-with-spaghetti-squash/I made it without the beans. Everyone had seconds at dinner. I took leftovers for lunch and the two women I lunch with both wanted to try it because it smelled so good. I'll definitely make it again! We get produce from a local produce rescue group - $12 for up to 70 pounds. Which means some weeks I get a LOT of spaghetti squash. I told DH that since we can count on the spaghetti squash, I was going to keep trying recipes until we find a way that it gets eaten. We also get a ton of zucchini/yellow/gray squash, bell peppers, cucumbers, etc. - it just depends on the time of year. We got 5 cantaloupe and 3 watermelons last week as well as a HUGE bag of pickling cucumbers. I made refrigerator pickles out of those and they must be good because DH has already eaten one big jar of them and is working his way through the second.
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Post by bc2ca on Nov 18, 2019 0:51:21 GMT
I usually half the squash, remove the seeds and roast cut side up in a 400ºF oven for 35-40 minutes. I have a couple in right now that are going to be used for this Spaghetti Squash and Roast Brussel Sprouts - first time trying so I'll have to report back later. Damn Delicious has a good chow mein recipe (I add a ton of extra vegetables like broccoli, sugar peas, red peppers, bok choy, etc.). This is a vegan version of a spaghetti squash pad thai that is also really good.
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paigepea
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Post by paigepea on Nov 18, 2019 1:41:39 GMT
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ashley
Pearl Clutcher
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Post by ashley on Nov 18, 2019 1:46:04 GMT
I love spaghetti squash and will try some of the recipes posted here — the chow mein first!
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Post by idahopea on Nov 18, 2019 2:59:48 GMT
I just roasted one tonight in a new way for me because I was trying to get it to cook faster since I started dinner late. I read to cut it into circles instead of half way down through the middle to give longer strands. I liked it a lot better and the strands are longer than the last one I cooked. You have to be very careful cutting it because they are hard! Luckily the one I had wasn't too bad. You could microwave the whole thing to soften it a bit if very hard. I cut mine into about 1.5 inch thick circles. Removed seeds with a melon baller. Put the slices on a slick foil lined (you could use parchment) cookie pan with edges. Basted both sides and the middle of each slice with olive oil. Sprinkled on a little pepper & salt. Baked in convection oven at 375 degrees for approx 30 minutes until the strands came apart and were not too crunchy. You could probably cook it at 400 degrees in a regular oven or for longer at 375 degrees. You do need to keep an eye on it and check it every once in a while so it doesn't overcook. I got the idea to do it this way from the following link: www.rachelcooks.com/2017/09/27/how-to-cook-acorn-squash/
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Post by alexa11 on Nov 18, 2019 3:07:28 GMT
Four Cheese Spaghetti Squash is my favorite. I don't make the "boats". I scrape it all out, add the recipe ingredients, add a can of Rotel, and Italian sausage. It is very filling! I roast it on parchment paper until the strands are turning brown. To me, it gets sweeter the longer you cook it. I love that Publix now sells the halves already cut and seeded. I hate cutting a whole one, even though I cut slits in it and microwave first to soften it.
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Post by bc2ca on Nov 18, 2019 3:50:21 GMT
I didn't make my originally planned meal because I wasn't feeling the Brussel sprouts with spaghetti squash. I sauteed onion, garlic, zucchini and asparagus with a little vegetable broth and lemon juice before adding the roasted spaghetti squash and serving it on either linguine or lentil/rice pasta tossed with olive oil, lemon juice and chopped artichokes. It was delicious.
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Post by iamkristinl16 on Nov 18, 2019 4:52:52 GMT
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