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Weight Loss Forum / Low Carb / August 2008Spaghetti squash
I have a spaghetti squash I have to cook tomorrow or never. Do you cut it in half and bake it, boil it whole, or what? I'm thinking with some tomato sauce it might be good? What to do?  Signature~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com > I have a spaghetti squash I have to cook tomorrow or never. > > Do you cut it in half and bake it, boil it whole, or what? I'm thinking > with some tomato sauce it might be good? What to do? Donna, the easiest way is to pierce it ALL the way through, in two or three places and to nuke it for 12-20 minutes. You can put any sauce on it that you like, though most of us find that tomatoes and tomato sauce spikes us more than the carb count would make you think, so you want to test that at one hour, carefully. I love it with butter and parmesan, pesto or alfredo sauce, or sauteed with olive oil and garlic. And DO check out alt.food.diabetic, a lot of familiar names discuss food and recipes there. Susan > x-no-archive: yes > [quoted text clipped - 17 lines] > > Susan I cut it in half an boil it, testing with a fork to gauge how done it is after about 10 -15 mins. When done, I put it under cold running water to cool it down to stop the cooking, then use a fork to scrape out the strings. You don't want to over cook it, or instead of spaghetti like strings, you'll get mush. Hence the need to quickly cool it down when done to stop the cooking. Also be very careful cutting it in half. It's relatively hard to cut, requiring a lot of force, but can give way and split all of a sudden. You need to be careful with the knife to avoid a bad accident. I think it's much better with Alfredo sauce than tomato sauce. I haven't made it in a while, but used to use the Carb Options Alfredo sauce. I'll have to try the microwave method. Its good with a little butter,salt and pepper,and a little parmeasaun cheese "trader4@optonline.net" <trader4@optonline.net> wrote in news:33d29487- 3a6c-40fa-9fd5-17feff944ed6@26g2000hsk.googlegroups.com: > I think it's much better with Alfredo sauce than tomato sauce. I actually have the "stuff" to make a modified Alfredo. I might try that. I don't want this guy going to waste. I'm leaving town tomorrow and it's today or never. Signature~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com Susan <nevermind@nomail.com> wrote in news:6hk1c1FmkdpoU2 @mid.individual.net: > alt.food.diabetic Very cool. I hadn't heard about that one! Signature~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com > x-no-archive: yes > [quoted text clipped - 17 lines] > > Susan This idea - to nuke it is GREAT and saves time AND energy. I find doing this and then cutting it in half and 'scraping with a fork' the insides out of it and then just sparying with "I can't believe it's not butter spray" is absolutely EASY and FAST!!!! Good luck! > This idea - to nuke it is GREAT and saves time AND energy. I find > doing this and then cutting it in half and 'scraping with a fork' the > insides out of it and then just sparying with "I can't believe it's > not butter spray" is absolutely EASY and FAST!!!! Good luck! The piercing is key. Do too little and you'll spend half a day cleaning out exploded bits of it from everywhere. Susan Cut in half, add water to glass dish, nuke for about 8 min. and top with roasted red peppers and feta. >I have a spaghetti squash I have to cook tomorrow or never. > > Do you cut it in half and bake it, boil it whole, or what? I'm thinking > with some tomato sauce it might be good? What to do? I cut it in half and nuke it with the cut sides down. About six minutes then check it. It should come loose easily when you run a fork over it. I like to serve it with canned alfredo sauce to which I have added shrimp, scallops and artichoke hearts. | I have a spaghetti squash I have to cook tomorrow or never. | | Do you cut it in half and bake it, boil it whole, or what? I'm | thinking with some tomato sauce it might be good? What to do? > I cut it in half and nuke it with the cut sides down. About six minutes > then check it. It should come loose easily when you run a fork over it. I [quoted text clipped - 5 lines] > | Do you cut it in half and bake it, boil it whole, or what? I'm > | thinking with some tomato sauce it might be good? What to do? For my money, cutting it bfore cooking is an invitation to a knife accident. The shell is very hard, and the shape very unstable. Susan >x-no-archive: yes > [quoted text clipped - 12 lines] > >Susan The only time I ever had one, cutting it in half was quite dangerous IMO. I don't really care for it all that much so I haven't bought one since, but I still remember trying to cut through that one. Cheri > x-no-archive: yes > [quoted text clipped - 10 lines] > For my money, cutting it bfore cooking is an invitation to a knife > accident. The shell is very hard, and the shape very unstable. But then again, you're afraid of tomato sauce. I have a big serrated knife. I cut across the middle just enough to get the knife embedded nicely, then I pick up the squash using the knife it is stuck to and whomp it on the counter until I am through. Keeping left hand out of way. I don't find spaghetti squashes nearly as hard to cut as some other squashes and most particularly rutabagas. I love rutabaga but it is such a pain to cut up. | For my money, cutting it bfore cooking is an invitation to a knife | accident. The shell is very hard, and the shape very unstable. | | Susan > I have a big serrated knife. I cut across the middle just enough to get the > knife embedded nicely, then I pick up the squash using the knife it is stuck > to and whomp it on the counter until I am through. Keeping left hand out of > way. I don't find spaghetti squashes nearly as hard to cut as some other > squashes and most particularly rutabagas. I love rutabaga but it is such a > pain to cut up. I take a skewer, stick it a few times and nuke it on a paper towel. Less work, less danger, less wrestling with a roly poly knife target... Susan How do you do rutabagas? They have wax on them so have to be peeled before cooking. | x-no-archive: yes | [quoted text clipped - 3 lines] | | Susan > How do you do rutabagas? They have wax on them so have to be peeled before > cooking. Mostly, I buy them already peeled and chunked. But when I can't get those, I buy smaller, unwaxed ones and peel and dice them. The big waxy ones are kind of tough and too much work. Susan, good and lazy cook > How do you do rutabagas? They have wax on them so have to be peeled before > cooking. I use a vegitable peeler to remove the skins then cut them into chunks being paranoid about the knife. I like them in stews as they take a long time to cook. I have used a food processor to shred them. Works okay but I ended up deciding it wasn't worth the effort compared to dicing them. I suspect that oven roasted ruties would work okay rather like oven roasted potatoes. I've never tried it though. With oven roasting I don't know that the initial wax would matter. Susan <nevermind@nomail.com> wrote in news:6hluefFmugthU1 @mid.individual.net: > I take a skewer, stick it a few times and nuke it on a paper towel. > Less work, less danger, less wrestling with a roly poly knife target... I followed a suggestion here and pierced it several times, nuked it for 15 minutes, then cut it, and it was well cooked and easy to cut. I tried salt, pepper, and parmesean. It was okay, but not great. The texture was good. I was just wasn't bowled over. Signature~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com > Susan <nevermind@nomail.com> wrote in news:6hluefFmugthU1 > @mid.individual.net: [quoted text clipped - 7 lines] > I tried salt, pepper, and parmesean. It was okay, but not great. The > texture was good. I was just wasn't bowled over. You need strong flavors and something that'll stick and coat it, I think. Sauteeing it with onions, garlic, butter, olive oil can make it pick up more flavors. Susan > For my money, cutting it bfore cooking is an invitation to a knife > accident. The shell is very hard, and the shape very unstable. > > Susan They are unstable and hard to cut. I nuke mine for a couple of minutes, then they are easy to cut in half. I do the same with butternut and acorn squash. I guess it softens them a little. Becca > I have a spaghetti squash I have to cook tomorrow or never. > > Do you cut it in half and bake it, boil it whole, or what? I'm thinking Cuting in half and baking is good, or or steam (faster in a pressure cooker with a steaming basket). > with some tomato sauce it might be good? What to do? I've been eating it for breakfast lately, doing nothing to it other than dripping a little bit of soysauce on it. I did bake it in the oven. It was half of a fairly large one. I gave it forty minutes at 400; came out well. |
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