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Topic: Spagetti squash help, please?  (Read 1067 times)
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bookstorebabe
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« on: June 11, 2010 01:32:53 PM »

Okay...I impulsively bought a spagetti squash at the grocery-what do I do with it? Anybody out there ever cook these? If I can figure out how, and get a recipe or two, I'll keep buying them. Didn't cost much, and hey-veggies are healthy.
Thanks!
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JulieOZ
« Reply #1 on: June 15, 2010 08:30:35 PM »

http://thepioneerwoman.com/tasty-kitchen/?s=spaghetti+squash&search_for=Recipes

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« Reply #2 on: June 15, 2010 11:07:32 PM »

Thanks!
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Neiko
« Reply #3 on: June 16, 2010 08:02:31 AM »

My mom likes to cut hers in half and throw it in the microwave for a few minutes and then takes a fork and shreds it. It's one of the most interesting veggies out there Tongue
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Torrent
« Reply #4 on: June 18, 2010 03:10:32 PM »

I usually do the same as Neiko's mom, but I put them in a glass baking dish or plate with a rim and put an inch of water in it. I think it keeps the squash from losing too much moisture. I use a paper towel to dry it off some afterward.
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« Reply #5 on: June 19, 2010 10:10:47 AM »

I love Spaghetti Squash.
I typically cut it in half, scoop out the seeds, and then bake it with a bit of butter on it.

When it is baked (at least 1/2 an hour) (a fork should go into the flesh easily), pull it out and use a spoon to scrape it out (the flesh will come out in strings).  Then I either add more butter and some Maple Syrup or sugar and eat it like that.  Or I eat it as a pasta substitute with tomato sauce (and some veg and cheese).  It really is wonderful like that, one of my favourite meals.

Enjoy your squash.
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« Reply #6 on: June 21, 2010 02:59:09 PM »

Yeah, I cook em' and use them in place of noodles when i make spaghetti.  A lot better than stuffing myself with pasta!
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« Reply #7 on: June 26, 2010 09:22:54 PM »

I like spagetti squash! I cooked half of it in the oven, half in the microwave. Taste about the same either way.  It's neat how it shreds, and it does shred easier after sitting a few minutes. I had mine with lots of butter and salt. Yummy! Pasta sauce next time, for sure.
And it'll be easier the next time I deal with one. Yay-a new veggie to add to the repetoire. Thanks for all the tips, everyone!
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« Reply #8 on: July 01, 2010 04:48:34 AM »

I put mine in the oven, cut side down on a sheet pan, no water. It will stay moist that way without adding liquid. 1/2 hour at 375. It doesn't taste like much of anything on its own; totally made for yummy sauces.
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mreld
« Reply #9 on: July 18, 2010 11:30:09 AM »

another good thing to do with it is to make spaghetti squash salad. it's a great healthier replacement for potato or macaroni salad! just cook the squash however you prefer (i bake mine) then scrape out the flesh and put it in a bowl. add a few chopped veggies (i usually use a green bell pepper, a couple tomatoes, and mushrooms). just eyeball it and put in however much looks good to you. then, toss in between 1/2 and 1 cup of italian dressing. i make my own, but use whatever your favorite is. toss it together, and voila! you can serve it warm or cold, and it's even better the next day! my 6 year old loves it like this, and she even convinced my MIL to try it, and she is *not* the most adventurous eater, and MIL requests it every time i see her now!
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