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Old 10-09-2003, 12:53 PM   #1
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Spaghetti squash?!?!?

Ok I bought one....I do miss pasta at times...really more my sauce, but here's the catch. I am suzy homemaker challenged if you get my drift. Could someone please, in a step by step manner (please include all steps cause I know nothing about this vegtable), tell me how to cook this 'thing' so that I could use it like a pasta. And then also any other ways that you all cook and eat them.

Thanking you in advance....

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Old 10-09-2003, 01:07 PM   #2
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I've wondered about using it as pasta myself. I've seen several people on these boards mention using it that way. Frankly, I think it tastes exactly like squash (which I love). I would have a hard time pretending that it's pasta.

I poke holes in it and microwave it for about 15 minutes. Then cut in half, scoop out the seeds, and then scoop out the good stuff. Butter, salt, and pepper does it for me.
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Old 10-09-2003, 01:17 PM   #3
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The way I cook it is to cut it in half, scoop out the seeds then put it in the microvave with the cut side down for about 15 minutes. To know it's done the skin is soft.

It is great substitute for spaghetti. I just had it last week with my grandmothers famous crab gravy.
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Old 10-09-2003, 01:17 PM   #4
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I did a search in the recipe room for spaghetti squash and found this link spaghetti squash
HTH.
Bob
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Old 10-09-2003, 01:53 PM   #5
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Hack the darn squash in half, scoop out seeds and pulp, and cover with plastic wrap and poke holes in it. Microwave for 7-15 minutes (when it feels tender when you poke the outside, it is done)
With a fork, scrape out the flesh- position fork in the center and pull threads out towards the shell. Be patient with this process.

My extra touch is that I take the threads (noodles, if you will...) and sautee them for a bit with garlic and butter or olive oil. This gives them more flavor. Then, serve with whatever you want! The texture will be less soft then noodles in my opinion, but they are very satisfying in both texture and taste! Yum! Have fun!

Tracy
PS They are kind of hard to cut in half- I had to have my boyfriend do it.
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Old 10-09-2003, 02:45 PM   #6
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There have been posts about putting it in the oven for a softer noodle texture. I have never tasted spaghetti squash until starting Atkins. I love it now. Just with butter and salt and pepper is fine with me.
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Old 10-09-2003, 02:50 PM   #7
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[COLOR=teal]Does anyone know how many carbs this has and what size of serving that is for? I'd love to try it as well. Just curios. Thank you...[/COLOR]
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Old 10-09-2003, 03:34 PM   #8
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Spaghetti squash is easy. The ones I buy actually come with instructions on them to cut it in half (lengthwise) and bake in a 350 oven for 30-40 minutes. I've also not cut it but just poked holes in it and cooked it for an hour at 375. And I've also put it in the oven and forgotten about it for over 2 hours by mistake. Each time they came out fine. You then use a fork to scrape out the squash and it looks like spaghetti noodles. Great stuff; I love it with butter and parmesan, with an alfredo sauce or with tomato sauce. Yum.
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Old 10-09-2003, 03:35 PM   #9
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Has anyone done anything with the seeds? I'm thinking of roasting them like pumpkin seeds?

Also, does anyone know the availablity of spaghetti squash season wise? I'm pretty certain they are picking them locally now, but will I be able to find them through the winter? If not, how would you store them if you bought them now? Do they keep for a long time?

Sorry for all the questions, but this has become my new favorite veggie.

Thanks!
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Old 10-09-2003, 06:02 PM   #10
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The squash has .48 carbs per ounce. Or 1/2 cup is 3.9 carbs net.
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Old 10-09-2003, 07:08 PM   #11
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WOW!!

Thank you all so much!

So many good ideas and suggestions....can't wait to try it.

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