Re: Spaghetti Squash Revisited

[Guest guest]

I still havent tried it but low carbers rant and rave about it that it is a

great spaghetti substitute.

regards,

Spaghetti Squash Revisited

This message may be way too late but I'm catching up again.

I don't find spaghetti squash to be bitter, though it does have rather

an interesting texture and flavor which I can't describe. It has been

a while since I've had it. It reminds me of a pumpkin rather than a

squash. I have never boiled it without cutting it in half first.

That gives my arm quite a workout. My gosh! It has been so long

since I prepared it that I can't remember how I did it; but,

interestingly enough, I was just thinking about it earlier today.

Pam

[Guest guest]

Pam, I cook spaghetti squash in the microwave. It takes about 20 minutes

for half a squash-which I cover first with plastic wrap. It tastes like a

mild flavored squash to me.

Spaghetti Squash Revisited

This message may be way too late but I'm catching up again.

I don't find spaghetti squash to be bitter, though it does have rather

an interesting texture and flavor which I can't describe. It has been

a while since I've had it. It reminds me of a pumpkin rather than a

squash. I have never boiled it without cutting it in half first.

That gives my arm quite a workout. My gosh! It has been so long

since I prepared it that I can't remember how I did it; but,

interestingly enough, I was just thinking about it earlier today.

Pam

[Guest guest]

,

I don't have any farmers near me that I know of. We're all city-slickers

around here. I might have to wait until I get to California, there I may

find it more easily. We're kinda winding things down up here in Baltimore

waiting for an apartment to open up for us back in California then we can

start making moving arrangements. So in the meantime I probably won't start

much that's new, just try to " hang on " til I get through the transition.

Thanks,

Bill

[Guest guest]

Hello Bill,

the season for that stuff is the same as pumkins, which is from now until

late Oct. Do you have any farmers near you?

At 09:41 PM 9/26/03 -0400, you wrote:

>Pam,

>

>I can't even find spaghetti squash up here in Baltimore. I guess when I get

>out to California maybe I'll have better luck.

>

>Bill

>

>

>

>

[Guest guest]

What part of California are you hoping to move?

Re: Spaghetti Squash Revisited

,

I don't have any farmers near me that I know of. We're all city-slickers

around here. I might have to wait until I get to California, there I may

find it more easily. We're kinda winding things down up here in Baltimore

waiting for an apartment to open up for us back in California then we can

start making moving arrangements. So in the meantime I probably won't start

much that's new, just try to " hang on " til I get through the transition.

Thanks,

Bill

[Guest guest]

To Riverside (Southern California) where I was from before I moved to

Baltimore. Waiting for an availability from a particular apartment we'd like

to be in that will be in a very convenient locale for our needs.

Bill

[Guest guest]

Aha, thought so! I'm not sure that I know you or if you left just before I

moved to San Bernardino, but I think we knew some of the same people. I

knew Nellie, and I lived with and later married Dan Alvarez, who I later

divorced. LaWanda At 01:23 AM 9/29/03 -0400, you wrote:

>To Riverside (Southern California) where I was from before I moved to

>Baltimore. Waiting for an availability from a particular apartment we'd like

>to be in that will be in a very convenient locale for our needs.

>

>Bill

>

>

>

>

[Guest guest]

LaWanda, I didn't know you live in San Berdoo. Yes I sure do remember Nellie

and who could forget Danny Alvarez. I think I remember your name but I don't

remember meeting you. I'm sure we probably know many of the same people

though I won't elaborate here as this is off-topic anyhow.

Bill

[Guest guest]

Good luck, bill.Riverside should not have the terrible rents that there are

in L.A. Also, Riverside is not far from Loma University, where they

have a wonderful medical department for diabetics.

Re: Spaghetti Squash Revisited

To Riverside (Southern California) where I was from before I moved to

Baltimore. Waiting for an availability from a particular apartment we'd like

to be in that will be in a very convenient locale for our needs.

Bill

[Guest guest]

Hey, I used to live in Riverside so know all about the area. I used to do

medical transcription through an outsourced company whose contract was Loma

University Medical Center. Great hospital.

Bill

[Guest guest]

Spaghetti squash seems to be very available at most stores here in

California right now. We just got one for 50 cents per pound and it

had this helpful label attached:

Cut squash lengthwise. Remove seeds and cook face down in 3/4 cup of

water. Bake at 350 degrees for 45 min. or until tender or microvave

for 7-10 min. covered with clear wrap. Boil squash for 20 min. in a

covered pot with 2 " of water. Use fork to release spaghetti-like

strands of cooked squash. Add salt, pepper, parmesan, or serve as a

low cal pasta...

We used the bake method and it was great...not bitter at all even

straight. We put about 2.5 oz. of Bertolli Portobello Mushroom with

White Wine sauce on each portion (about 3g carb, 1g sugar, 430mg

sodium) which was very good but next time I will make the sauce from

scratch to get rid of the sugar and much of the salt. I will let you

know how THAT goes.

Del

> This message may be way too late but I'm catching up again.

>

> I don't find spaghetti squash to be bitter, though it does have

rather

> an interesting texture and flavor which I can't describe. It has

been

> a while since I've had it. It reminds me of a pumpkin rather than a

> squash. I have never boiled it without cutting it in half first.

> That gives my arm quite a workout. My gosh! It has been so long

> since I prepared it that I can't remember how I did it; but,

> interestingly enough, I was just thinking about it earlier today.

>

> Pam

[Guest guest]

Del that sounds so good! Wish I was over for dinner last evening smiles.

Thanks for posting this info to the list. It's in my stored box...

regards,

Re: Spaghetti Squash Revisited

> Spaghetti squash seems to be very available at most stores here in

> California right now. We just got one for 50 cents per pound and it

> had this helpful label attached:

>

> Cut squash lengthwise. Remove seeds and cook face down in 3/4 cup of

> water. Bake at 350 degrees for 45 min. or until tender or microvave

> for 7-10 min. covered with clear wrap. Boil squash for 20 min. in a

> covered pot with 2 " of water. Use fork to release spaghetti-like

> strands of cooked squash. Add salt, pepper, parmesan, or serve as a

> low cal pasta...

>

> We used the bake method and it was great...not bitter at all even

> straight. We put about 2.5 oz. of Bertolli Portobello Mushroom with

> White Wine sauce on each portion (about 3g carb, 1g sugar, 430mg

> sodium) which was very good but next time I will make the sauce from

> scratch to get rid of the sugar and much of the salt. I will let you

> know how THAT goes.

>

> Del

>

>

>

> > This message may be way too late but I'm catching up again.

> >

> > I don't find spaghetti squash to be bitter, though it does have

> rather

> > an interesting texture and flavor which I can't describe. It has

> been

> > a while since I've had it. It reminds me of a pumpkin rather than a

> > squash. I have never boiled it without cutting it in half first.

> > That gives my arm quite a workout. My gosh! It has been so long

> > since I prepared it that I can't remember how I did it; but,

> > interestingly enough, I was just thinking about it earlier today.

> >

> > Pam

>

>