spagetti squash?

3

3kids

Cathlete
Anyone have a good spagetti squash recipe? I've never made it before and I'm trying to fake out my family as having "pasta" tonight:) Does it really taste similar to pasta? My DH is the hardest to fool so I have to put the sauce over it and hide the evidence before he gets home kinda like the whole wheat pasta:)

TIA
3kids
 
Hi TIA,
First off, no I don't think spagetti squash tastes like pasta. It is good and here are 2 different easy ways to make it:
1. wash off outside, poke holes in skin with knife (be careful)
2. nuke in microwave 5 min for every pound (I usually put on a plate with a paper towel under it to absorb moisture and the squash doesn't move around)
3. when finished wait about 5 minutes, slice open and scoop out seeds. Take out the spagetti squash with a fork- kinda scooping.
4. On top you can put your favorite tomatoe sauce and on top of that I sprinkle parmasian cheese (or shredded mozzarella for the kids)

another way is follow steps 1-3 then just put butter and parmasian cheese on top.

It is very good either way, but I don't think anyone will be fooled. I too snuck in whole wheat pasta by smoothering it with sauce for the kids and they never noticed!:) But the spagetti squash they did. Good luck and I hope I helped.



Deanie:)
 
Hi!

I don't think spaghetti squash tastes like pasta, but it does resemble it once cooked and spooned out of shell. I just usually cut in half and bake on oiled cookie sheet for 30-45 mins. at 350-400 degrees or so until shell is soft. Then a little butter spray and salt. Even my 2 and 4 y/os enjoy it.

Good luck!
Mary
 
Hi,
I bake it too but then I use a fork to pull up the strands and then drizzle plain flax oil on it and sprinkle it with cinnamon. Yummy!
 
Thanks for all the great recipes. I guess since I can't fool them I'll just put tomato sauce and cheese on them and hope for the best:) I better make a small side of pasta for my DH since my attempts at cleaning up his eating is a very slow process!
 
I'm with the others - you won't fool DH with this. But he may like it anyway.

I usually do a "clean out the fridge" thing with Spaghetti Squash - use whatever veggies I have left over (zucchini, squash, tomotoes, parsley, mushrooms...) saute them all up with onion and garlic and some tomato sauce, cut the squash in half and bake it in the over for 30-40 minutes and then serve the sauce over the scooped out strands. Even the kids love it.
 
You probably won't be able to fake out DH, but spaghetti squash is delicious and you might get him to like it! One piece of advice is that it can be very watery and so when you add the sauce on top you end up with a big puddle on the plate. One great way to get around this is to use tomato paste instead of tomato sauce, that way the paste mixes with the extra liquid from the squash and no puddle! You can add roaster garlic, fresh basil, a little crushed red pepper and dinner is done. :9
Mattea
 
Christine,
great idea since it is fridge cleaning day.

Mattea,
thanks for the advice. I had no idea it was watery. I think if I make it spicy my DH will amuse me and try it:)

Well all these recipes are making me hungry:9
 
Here's a really popular recipe using spaghetti squash I've found on another forum.

BREAKFAST EGG and SQUASH PUDDING

2-3 cups cooked spaghetti squash (WELL DRAINED/LSue)
2 whole eggs, (Eggland's Best, etc)
1 scoop Vanilla Whey Protein
1 tsp. cinnamon, or more
2 packets Stevia (you can use less)

Put the 2 eggs into blender, blend on low, pulse speed. Add scoop of whey protein, cinnamon and Stevia plus, blend well, again on low pulse speed.

Add spaghetti squash and blend on high speed, to pulverize into a thick liquid. Pour into a glass baking dish, or small glass pie pan, sprayed with PAM Olive Oil spray. (I used a 9x7x2" Pyrex.)

Bake at 350 degrees for about 20-30 minutes, or until well set. No need to place in pan of water to bake. Serve hot or cold.

This recipe is very light, but filling.

This can easily be made the day before and a quick, ready-to-eat for breakfast the next morning.
 
Excuse my ignorance, what is Stevia? From what I've seen in other posts, it sounds like a sugar substitute and if it is can I use splenda? Also how long can I keep that after cooking it because mornings are rushed and that would be great to warm up in the morning:)
 
I cut spaghetti squash in half and bake it for aboyt an hour.
I make sauce like i would for spaghetti with turkey burger peppers onions or whatever .
I scoop upt the squash with a fork and top it like spaghetti and parm cheese.
Mine is usually not wet if i bake it right.
My dh likes it. It is a good way to get veggies in .
I just made it last week.
Good luck, HAppy cookin.
Anne
http://www.picturetrail.com/acatalina
 
>Excuse my ignorance, what is Stevia? From what I've seen in
>other posts, it sounds like a sugar substitute and if it is
>can I use splenda? Also how long can I keep that after
>cooking it because mornings are rushed and that would be great
>to warm up in the morning:)

Stevia is a natural sweetener made from a plant. You can buy it in a concentrate (white powder, often mixed with a neutral substance because it is VERY concentrated, or a liquid concentrate in glycerine or alcohol, which you also use very small amounts of) or in the dried and powdered leaves (harder to find, green in color).

It's been used for centuries in Paraguay, and has been used to sweeten 'sugar free' foods in Japan for decades. It's much better than splenda (which something I don't trust) because it actually has some health benefits. It's antibacterial, and can be used as part of a toothpaste or mouth wash to help prevent plaque and gum disease.
 
I would say you can keep it for two days. You can also put it in single serving sizes after making it and place them each in the freezer for later in the week.

I see Kathryn has already responded to your question about Stevia.
 
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