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Old 11-11-2013, 12:27 PM   #1
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"Loaded" Spaghetti Squash

Hi there!

I've been buying a lot of spaghetti squash at Trader Joe's lately. They sell them for $2.69 per squash, vs. per the lb as many other places sell them. That makes them a far better deal.

I took one, probably about 1.5-2LBS, split it in half and cut out the seeds.

I roasted it, cut side down, on an ungreased baking pan for about an hour at 350F. I then took a fork and pulled all the flesh out of it, after it cooled.

While it was cooling, I fried up some bacon ends n' pieces from trader joe's, but regular bacon would be just fine. I rendered the fat from the pieces until they were crispy, and then threw in the squash. Sauteed until yummy.

Threw in a few handfuls of shredded cheddar, and some green onions, mixed together til cheesy and dreamy.

Topped w/ a dollop of creme fraiche.

SO GOOD.
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Old 11-11-2013, 12:34 PM   #2
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Ohh that sounds good! I'm having sketty squash tonight too--- I don't have a lot of time to bake so I have mastered the steam/saute technique!

I poke a bunch of holes in the squash and microwave for 5 minutes, roll it over and go for another 5 minutes. Let it cool a bit, cut in half, use a fork to pull out the strands into a frying pan. Toss in some coconut oil and until desired consistency.

Next I'm adding a natural tomato sauce, sausage, ground venison mixture with onions and garlic. Stir it all together, top with cheese and put the lid on until it's melted.


Gotta love that sketty squash!!
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Old 11-11-2013, 01:21 PM   #3
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That steam technique sounds way easier haha. I like the sweetness roasting gives the squash, though. Is it watery when you do it in the micro?
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Old 11-11-2013, 02:04 PM   #4
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Sounds yum! I havent seen the spaghetti squash at TJ's but I buy the bacon ends & pieces all the time.
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Old 11-11-2013, 03:45 PM   #5
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Quote:
Originally Posted by oohpujie View Post
Hi there!

I've been buying a lot of spaghetti squash at Trader Joe's lately. They sell them for $2.69 per squash, vs. per the lb as many other places sell them. That makes them a far better deal.

I took one, probably about 1.5-2LBS, split it in half and cut out the seeds.

I roasted it, cut side down, on an ungreased baking pan for about an hour at 350F. I then took a fork and pulled all the flesh out of it, after it cooled.

While it was cooling, I fried up some bacon ends n' pieces from trader joe's, but regular bacon would be just fine. I rendered the fat from the pieces until they were crispy, and then threw in the squash. Sauteed until yummy.

Threw in a few handfuls of shredded cheddar, and some green onions, mixed together til cheesy and dreamy.

Topped w/ a dollop of creme fraiche.

SO GOOD.
This sounds delicious! I will have to try it. I have never eaten spaghetti squash before.
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Old 11-11-2013, 07:13 PM   #6
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that sounds good! when someone asked I looked it up the other day and one whole squash (weight not specified) was 50 grams net carbs, half of that sugar.

that is pretty steep! how many servings does this make?
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Old 11-11-2013, 08:53 PM   #7
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I just bought a squash today at Sprouts. I'll have to try this recipe. Hmmm, maybe the bacon wil entice DH to taste it. He has an aversion to anything with "squash" in it's name.
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Old 11-12-2013, 10:35 AM   #8
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Originally Posted by ravenrose View Post
that sounds good! when someone asked I looked it up the other day and one whole squash (weight not specified) was 50 grams net carbs, half of that sugar.

that is pretty steep! how many servings does this make?
What? Where were you getting your info? I just googled and got the following:

Nutrition Facts
Spaghetti squash
Amount Per 1 cup (101 g)
Calories 31
% Daily Value*
Total Fat 0.6 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 17 mg 0%
Potassium 109 mg 3%
Total Carbohydrate 7 g 2%
Dietary fiber 1.5 g 6%
Sugar 2.8 g
Protein 0.6 g 1%
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 1%
Vitamin D 0% Vitamin B-6 5%
Vitamin B-12 0% Magnesium 3%
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Old 11-12-2013, 11:08 AM   #9
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The Micro-steam then pan technique actually results in LESS water because the frying afterwards dries it all up. You still get the sweet taste too. I love to bake it as well, but I work until 5:30pm and come home around 6pm with a 2yr old and a 4yr old and just needed to find faster ways to make GOOD food :-)

When I have the time I always bake my sketty squashes.


FYI, last nights sketty squash with venison, sausage, tomato sauce and mozzarella was a hit:




Pocahontas thanks for the nutrition info, you'd be surprised how different sites can be- this is from that site that we can't even write the name for (you know, the one that starts with fit and ends with day that we use to track daily eating) and they say for 1 cup of spaghetti squash COOKED it is 10.1 carbs with 2.2 g of fiber. so 7.9 net for a cup where you found it to be 5.5 net, I LIKE YOUR INFO better!! hee hee...

Anyway, it's good stuff. And the more protein you add to it the easier it is to not eat too much of it (meat, cheese, etc..).
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