Re: mmmmm good

[Guest guest]

n, how do you cook a spaghetti squash? I from the deep south and

the only squash I know how to cook is the yellow crooked-neck squash.

Deb

>

> Sloppy Joe (Eating for Life) on top of Spaghetti squash, on top of

romaine

> lettuce.

> n T.

>

[Guest guest]

Deb -

The Spaghetti Squash came with a sticker on it, with directions. The

directions say to heat the entire thing in the microwave for a minute, and

then cut it lengthwise. We actually did it for 2 minutes, and it was still

impossibly hard to cut. I keep reminding my dh that he should have the

grocer cut it, before he brings it home.

At any rate, once it is cut in half, I scoop out the seeds (I use a

grapefruit spoon, since the serrated part helps remove the seeds and

fibers). Then I put it face down in a microwave-safe container (I use

glass pyrex) and add about 1/4 to 1/2 cup water. Then I microwave it for

about 12 minutes - until the innards are soft and easily removeable from

the outer skin.

It doesn't taste like spaghetti, but the look is the same, and it can be

used just as you would use pasta.

I cook butternut and acorn squash the same way, but then I add cinnamon

(and perhaps splenda; I think others add Butter Buds or something like that?).

You can also buy frozen butternut and/or acorn squash I believe, already

without the outer skin, and steam or boil or microwave. And then mash. I

think they may also be sold in a bag, pre-cleaned, in the fresh produce dept.

HTH -

n

At 05:33 AM 1/25/2006, you wrote:

>n, how do you cook a spaghetti squash? I from the deep south and

>the only squash I know how to cook is the yellow crooked-neck squash.

>

>Deb

[Guest guest]

is spaghetti squash counted as a carb?

[Guest guest]

Microwave spaghetti squah? BLEH! I bake it until its tender. then cut it open

and scoop out the squash it falls out in angel hair pasta like strands

[Guest guest]

Thats what we are having for supper tonight with Healthy Choice veggie lovers

pasta sauce. Yummy! I may have to make a couple of chicken breasts to have some

protein with it. Any other suggestions?

Celine

[Guest guest]

Yes, winter squash is a carb. It's the third item on Bill ' list

of carb. However, if you're counting carbs, it's relatively low - I mean,

you can probably eat a full cup of it - maybe even more depending on your

specific ratios, size, etc.

n T.

At 11:19 AM 1/25/2006, you wrote:

>is spaghetti squash counted as a carb?

[Guest guest]

How long do you need to bake it for?

When I microwave it, I get the same results - angel hair pasta-like strands.

Why do you think microwaving it is " bleh " ?

n T.

At 11:19 AM 1/25/2006, you wrote:

>Microwave spaghetti squah? BLEH! I bake it until its tender. then cut it

>open and scoop out the squash it falls out in angel hair pasta like strands

[Guest guest]

That's the way I did it. But my friend microwaves it and she says it

comes out good. I don't think it tastes like spaghetti.

>

> Microwave spaghetti squah? BLEH! I bake it until its tender. then

cut it open and scoop out the squash it falls out in angel hair pasta

like strands

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[Guest guest]

Thank you. I'm going to look for some this weekend. It sounds great.

I don't eat pasta because it makes me bloat like up like a water

balloon but this I might can do as a substitute.

Deb

> >n, how do you cook a spaghetti squash? I from the deep south and

> >the only squash I know how to cook is the yellow crooked-neck squash.

> >

> >Deb

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[Guest guest]

Do you know what it looks like? Spaghetti squash looks like a golden

yellow football. Unless you have a very strong, available person and

knife to cut it in half lengthwise, I recommend asking the grocer to cut it

for you. Otherwise, try the suggestion of baking it whole (or microwaving)

for a while first, and then cutting it.

Otherwise, once you get it home, it can be very disappointing if you can't

get to the funny squash pasta inside.....

Read about it and see pictures here:

http://www.fabulousfoods.com/features/featuring/spagsquash.html

I used to eat it with butter and parmesan, or marinara.

HTH -

n T

At 05:58 AM 1/26/2006, you wrote:

>Thank you. I'm going to look for some this weekend. It sounds great.

>I don't eat pasta because it makes me bloat like up like a water

>balloon but this I might can do as a substitute.

>

>Deb

[Guest guest]

Great idea, n. I like the idea of asking the produce guy for

help. Opening the squash incorrectly could cause a painful accident.

Still, it's nice to have options.

I halved a raw spaghetti squash yesterday and had good luck using a

short, serrated knife.

Don't try this with a long knife.

Hold the squash upright/vertically.

Plunge the knife in at the top next to the stem.

Keep the whole cutting edge of the knife inserted fully at all times.

Gently pump the knife up and down (like you were using an old

fashioned water pump)while exerting a LIGHT downward pressure.

(This works like an OLD manual tin-can opener.)

Continue until only the stem area hasn't been cut.

Take the knife out.

Hold the squash stem down.

Hold the two halves and pull them apart (open it like a raw egg with 2

halves of the shell)

Scoop the seeds and stringy stuff out with a spoon.

Pour a cup or two of water into a BIG rectangular pan.

Put both halves of the squash into the pan, flat side down.

Bake at 350 about one hour.

I like to bake a bunch of chicken or turkey breast protein in another

pan while the oven's on.

Enjoy,

M.

After I jabbed it in all the way to the hilt, I pumped it up and down

> I recommend asking the grocer to cut it

> for you.

> n T