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Weight Loss Forum / Low Carb / January 2004spaghetti squash mushy?
To the person who tried spaghetti squash as hash browns but found them mushy: If you want to try it again, mix cheese into the squash (parmesan or grated pepper jack is good). Cook only enough squash to form a 1" layer, too thick and it gets mushy. Fry at a fairly high temperature. This should help to brown the squash. It also helps to undercook the squash before putting it into the pan, so that it is still on the crunchy side. FYI, a cookbook recipe I have adds a few tablespoons of flour with the cheese, then mixes it into the squash. Of course, flour is not on the low carb list. We loved this preparation, though you have to pretend a little that it is hash brown potatoes. > To the person who tried spaghetti squash as hash browns but found them mushy: > [quoted text clipped - 9 lines] > We loved this preparation, though you have to pretend a little that it is hash > brown potatoes. Sounds like this could segue into a spaghetti squash frittata recipe.  SignatureJean B. Jean B. wrote << Sounds like this could segue into a spaghetti squash frittata recipe. >><BR><BR> I've seen that somewhere, epicurious.com, I think. Perhaps the following would help: Ingredients: 1 C cooked spaghetti squash, separated into strands (al dente is best) 4 eggs, beaten lightly 2 T chopped Italian parsley 3 T grated Parmesan cheese 1 C finely chopped red onion (I sub a couple of green onions) 3-4 garlic cloves, minced 1/2 tsp. salt 1/2 tsp. pepper 1/8 tsp. cayenne 1 T butter Directions: Preheat broiler. Combine all ingredients in a large mixing bowl. Melt butter in a large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned. > Jean B. wrote << Sounds like this could segue into a spaghetti squash frittata > recipe. > I've seen that somewhere, epicurious.com, I think. Alan M wrote: << Perhaps the following would help: Ingredients: .....>><BR><BR> Thanks, that looks good! > Perhaps the following would help: > Ingredients: [quoted text clipped - 8 lines] > 1/8 tsp. cayenne > 1 T butter [directions snipped] That looks yummy! Thanks. SignatureJean B. > To the person who tried spaghetti squash as hash browns but found them > mushy: [quoted text clipped - 12 lines] > We loved this preparation, though you have to pretend a little that it > is hash brown potatoes. Ok, this is a little OT, but not by much. I just tried my first spaghetti squash (sqaush alfredo ;-) ). I baked it @ 350/60min. How do you make it more tender (wife prefers softer than al dente)? I cut mine in half remove the seeds rub a little olive oil and bake for 40 min at 375. Great in Turkey Chili using Pace Salsa as a base. A few more carbs then I like but we don't eat it every week. SignatureEmil Luca 08-12-03 369/314/200 > > > To the person who tried spaghetti squash as hash browns but found them [quoted text clipped - 17 lines] > squash (sqaush alfredo ;-) ). I baked it @ 350/60min. How do you make it > more tender (wife prefers softer than al dente)? << Ok, this is a little OT, but not by much. I just tried my first spaghetti squash (sqaush alfredo ;-) ). I baked it @ 350/60min. How do you make it more tender (wife prefers softer than al dente)? >><BR><BR> I nuke it in the microwave, just poke holes in it so air can escape. Cook it until it can be cut in half easily, then check it to see if it needs more cooking. Then microwave or bake or stir fry, whatever. By the way, some winter squash are really difficult to cut when they are raw. The knife gets stuck half way thru, scary! So I like to microwave most winter squash a little before cutting them in half, even if I'm going to bake them. |
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