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Weight Loss Forum / Low Carb / January 2004Got a Recipe for Spaghetti Squash?
I bought one but I can't find the recipe I wanted to use it with. The sauce had cream and parmesan cheese in it. Can you help? Thanks:) > I bought one but I can't find the recipe I wanted to use it with. The sauce > had cream and parmesan cheese in it. Can you help? > > Thanks:) http://groups.google.com several recipes have been posted in this very group in the last month. >I bought one but I can't find the recipe I wanted to use it with. The sauce >had cream and parmesan cheese in it. Can you help? > >Thanks:) I love this recipe. Yummy. From DANDR Baked Spaghetti Squash with Garlic-Sage Cream Sauce 1 large (about 2 1/2 pounds) spaghetti squash 3/4 cup heavy cream 1 garlic clove, pushed through a press (I just minced mine) 3 finely chopped fresh sage leaves or 1/2 teaspoon dried sage salt and peppter 1/4 cup parmesan cheese Heat oven to 400. Prick squash in several places. *Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out seeds. Pull out squash strands from each side with a fork. Transfer to a warmed bowl. While squash is baking, heat cream, garlic and sage in small saucepan over medium heat. Cook 10 minutes, until cream is thick enough to coat the back of a spoon. Pour sauce over squash; toss lightly until combined. Add salt and pepper to taste. Sprinkle with parmesan cheese and serve immediately. Serves 6 12 grams carbs 2 grams net carbs *Sometimes I microwave the squash to cut down on the time. Enjoy! Yvonne > I bought one but I can't find the recipe I wanted to use it with. The sauce > had cream and parmesan cheese in it. Can you help? > > Thanks:) I made tried a new recipe for spaghetti squash just last night and thought it came out pretty well. First I split the squash in half, placed it in a glass baking dish, cut side down, added about 1/2 cup of water to the pan, covered with plastic wrap and microwaved it for about 10 minutes. While it was cooking I thinly sliced half a red bell pepper and one small onion. Also diced up 2 small garlic cloves. After the squash stemed, I used a fork to remove the insides, placed in bowl and set aside. Then I used a wok type pan, added about 2 tablespoons of olive oil, heated it, then added the onions, stirred for a minute and then added the pepper. I let them cook another minute or so and then added the garlic. After 30 seconds I added the squash with some salt and pepper. Just as it was heated through I added some freshly grated parmesean chesse. Served it as a side dish. My wife and I thought it was good - changes I would make would be to substitiute Pecorino Romano chees for the parmeasean - it's a bit saltier. Enjoy. Sandy K Share with us the size of hatchet you used to cut a raw spaghetti squash in half please!! LOL those babies are hard as rocks until they are cooked.. most of us jab a fork in a few places and cook them whole.. THEN cut them in half.. etc.. Teeb > > I bought one but I can't find the recipe I wanted to use it with. The > sauce [quoted text clipped - 23 lines] > > Sandy K > Share with us the size of hatchet you used to cut a raw spaghetti squash in > half please!! LOL those babies are hard as rocks until they are cooked.. > most of us jab a fork in a few places and cook them whole.. THEN cut them in > half.. etc.. > > Teeb Right you are!! I have a large (10") good quality chefs knife that I inserted point first into the squash. From there I was able to cut the thing in half. It did take some stenght, but it did work... Sandy K. > Right you are!! I have a large (10") good quality chefs knife that I > inserted point first into the squash. From there I was able to cut the > thing in half. It did take some stenght, but it did work... Yeah, me too. Afterward, of course, I had to resharpen the knife though. I have a large knife with a saw tooth edge. I run it back and forth across the middle of the squash until it gets embedded a bit, then I life the squash with knife and slam it down on the counter putting force on the knife. A couple or three times and the squash is halved. I also use this technique on acorn squash. This rather noisy technique often brings shouts of "Are you all right?" from my SO. In news:bv9q43$pv5gb$1@ID-101961.news.uni-berlin.de, Dogstar <my_dogstar*nocarbs@hotmail.com> stated || Right you are!! I have a large (10") good quality chefs knife that I || inserted point first into the squash. From there I was able to cut || the thing in half. It did take some stenght, but it did work... | | Yeah, me too. Afterward, of course, I had to resharpen the knife | though. LOL.. please please just cook it first and don't risk your life trying to cut it before it's soft enough!! They cook just as fast and it's so much safer.. Teeb > I have a large knife with a saw tooth edge. I run it back and forth across > the middle of the squash until it gets embedded a bit, then I life the [quoted text clipped - 11 lines] > | Yeah, me too. Afterward, of course, I had to resharpen the knife > | though. Well, I've been doing this for a good many years, not likely to change now. People are overly concerned with safety anymore. In news:101h4bssjtpqt7e@corp.supernews.com, Teeb <goaway@noway.com> stated | LOL.. please please just cook it first and don't risk your life | trying to cut it before it's soft enough!! They cook just as fast and | it's so much safer.. | | Teeb To each his own.. 8 years ago I asked my brothers wife why she put sharp knives point up in the dishwasher and told her it wasn't a safe thing to do.. she got rather snotty with me (I have never liked her anyway) and said she'd always done it that way and had *never* cut herself. A week later my brother called to tell me he just got back from the emergency room with her. She ran a steak knife all the way through her hand... while she was emptying the dishwasher. A year or so ago there was a story in the news about a little 4 year old girl running around her grandmothers house.. she fell across the open dishwahser onto the point of a kinfe, and it killed her. There is no such thing as being *overly concerned* about some things. There is only ignorance and the almost always inevitable. Teeb > Well, I've been doing this for a good many years, not likely to change now. > People are overly concerned with safety anymore. [quoted text clipped - 6 lines] > | > | Teeb > To each his own.. 8 years ago I asked my brothers wife why she put sharp > knives point up in the dishwasher and told her it wasn't a safe thing to [quoted text clipped - 7 lines] > There is no such thing as being *overly concerned* about some things. There > is only ignorance and the almost always inevitable. I could never get my son to NOT put steak knives in the sink with the other dishes. I ALWAYS set them on the counter next to the sink until I'm ready to wash them because, sure as sh.t, I WILL slice my hands on them if they are mixed in with the rest of the silverware at the bottom of the sink. I think some things are more of a control thing than a common-sense thing :-) (I think I finally DID get him to put them point down in the rack, though.)  SignatureSaffire 205/174/125 - 5'2.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 I know this is not the same thing as what you were looking for but while we're on the topic, I have to share my favorite spaghetti squash recipe. It is sweet actually, like a pudding almost. It is a big hit during hte holidays with the relatives too! here's a link: http://www.lowcarbfriends.com/cgi-bin/recipe/recipe.cgi?action=view_recipe&id=55 30&recipe=Weresome's%20Fantastic%20Speghetti%20Squash%20Dessert&category=Dessert s%20and%20Sweets Pretty interesting, harnessing the sweetness of the squash. Does anyone else have any other 'sweet' squash recipe? |
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