Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Hi Sandy, I dont leave the seeds in, I split the squash, scoop out the seeds and bake. As far as how many to feed, that would depend on the size. I would make mine with a nice batch of meat sauce and it would feed about 3 of us. All The Best, LouGet trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 I remove the seeds and the membranes before I cook my spaghetti squash. I've never tried cooking them with them left in. It depends on the size of the squash and what you are cooking. If it's a big squash, I usually divide it into 6-8 servings. I haven't used a small one yet, though I have 2 in my fridge right now that I'm getting ready to cook. (I cook my spagetti tomato torte in a round springform (cheesecake) pan and it = 6-8 slices/servings. Most of the time it winds up only being 4 servings because I can't stop eating it!!!! And then the next day I really regret it because I overdid the tomatoes that I barely tolerate anyway. I REALLY need to learn some self control.) Here's the Spagetti Tomato Torte Recipe I referenced above: Spagetti Tomato Torte1/4 c. grated parmesan4 oz. DCCC2 - 4 TBS yogurt (enough to get the cheeses to a ricotta texture)4 Egg Whites1 TBS Italian Seasoning (or to taste)1 Spagetti Squash (cooked and all the pulp removed)Salt and pepper to taste3-4 Tomatoes4 cloves garlic (or to taste)1/2 onion (or to taste)1 TBS Italian Seasoning (or to taste)Handful of basil choppedHandful of parsley choppedPalmfull of orgeno choppedSalt and Pepper to taste6 slices provolone (or any other kind of cheese)more grated parmesanIn the food processor, process the first 3 ingredients until well blended Mix the first 6 ingredients together until well blended.Dice tomatoes, onion, and garlic. Add olive oil to a heavy skillet, cook onion and garlic until soft and add tomtatoes and Italian Seasoning and cooked until desired consistency.In a deep dish (I used an oiled cheese cake style springform dish) layer 1/2 of spagetti mixture, 1/2 of fresh herbs, 1/2 tomato mixture, 3 slices of cheese, then the other 1/2 of the spagetti mixture, rest of fresh herbs, rest of tomato, rest of provolone and then grate some more parmesan on top.Mine came out really wet. Next time, I will wring the spagetti squash in a towel and strain the tomatoes a bit. I would like it to be more dry. I might try cooking the spagetti squash layers w/o anything else next time. This dish was really good. An adaptation of a recipe I saw on Allrecipes.com. Mine didn¢t look anything like the pics. I think it¢s because I cooked the tomatoes...???Original recipe: http://allrecipes.com/Recipe/Spaghetti-Torte/Detail.aspx?ARBMID=1476 & ARFMTID=1 Misty Kimble - 30yo Louisiana CD - no meds SCD - 5 months Subject: spaghetti squashTo: BTVC-SCD Date: Monday, June 9, 2008, 7:41 AM Can someone explain why you leave the seeds in until after you havecooked spaghetti squash? Also, how many does one squash feed?Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 I leave the seeds in when I cook the squash simply because I think it is easier. I just poke a whole squash several times with a fork and place into the oven. When it is done, I can easily cut open the squash (because it is nice and soft) and the seeds (although HOT) can be scooped out easily as well. A large squash can easily feed my family of 6 and will leave some left-overs. DS 11 yo CD SCD 5 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Misty, Thanks for sharing. It sounds really good. I love Italian style dishes. About it being wet, I'll do like you suggested and wring the squash out a bit and I think cooking the tomato sauce down would probably help. I'll try it this weekend but will add ground meat to the tomato sauce. We have to have our meat :-) Thanks again, Kim spaghetti squashTo: BTVC-SCD@yahoogroup s.comDate: Monday, June 9, 2008, 7:41 AM Can someone explain why you leave the seeds in until after you havecooked spaghetti squash? Also, how many does one squash feed?Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2008 Report Share Posted June 9, 2008 Hi Sandy, I was looking around for some new recipes to try and found this, http://www.scdiet.net/marilyn's%20recipe.htm Take care, Kim H. > Can someone explain why you leave the seeds in until after you have > cooked spaghetti squash? > Also, how many does one squash feed? > Sandy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2008 Report Share Posted August 7, 2008 Butternut or speghetti? Have you tried steaming it and then adding ghee (clarified buttter) and sea salt? Mash it together. It is so delicious! Jodi SCD 10 months Crohn's/Colitis > > i think that's the one someone had me try way back - not a squash fan > here but it did agree with me > eileen > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Eileen, I don't know as I don't make yogurt this way. Seems odd. But if it doesn't have to conform to a shape like the yogurt maker you could probably put it in a glass jar or pyrex type thing? Jodi SCD 10 months Crohn's/Colitis > > eileen scd > do you know the yogurt answer - can plastic go inthe oven witrh a light > bulb?? instead of in the yogoumet maker?? > thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Didn't answer the first part. I have a steamer basket and I chop it up and throw on basket. I find it minimizes the amount of oil I use. My oven doesn't work well so I use my toaster oven. Haven't tried the squash in there yet. Jodi SCD 10 months Crohn's/Colitis > > actually sounds good -lol - i 'm pretty sure it was spaghetti squash - > how do you steam that big ole thing??? i was told to half it and put it > in the oven Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 I was worried about the heat with the plastic and I only have 1 quart glass things - just thougth maybe I could do 4 qts at once thanks eileen > > > > eileen scd > > do you know the yogurt answer - can plastic go inthe oven witrh a light > > bulb?? instead of in the yogoumet maker?? > > thanks > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 how do you cut it ?? I found it so difficult -I need ease :-) thanks eileen > > > > actually sounds good -lol - i 'm pretty sure it was spaghetti squash - > > how do you steam that big ole thing??? i was told to half it and put it > > in the oven > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 Eileen, A couple of years ago I invested in some good quality cutlery which really made a worlds difference in the kitchen. I look back and I am so happy I bought it as prices have gone up and ohh boy I have -never- used the kitchen this much in my life! I take a chefs knife and wack it in the middle so there is a straight surface to balance it and peel. It isn't the easiest but I don't see so much of a difference than cutting a huge butternut squash down in half to bake it. I do peel it which is more work than just cutting down in the middle and throwing in oven. Jodi SCD 10 months Crohn's/Colitis > > how do you cut it ?? I found it so difficult -I need ease :-) > thanks > eileen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2008 Report Share Posted August 8, 2008 I bake mine whole. Then I cut it and scoop it out. SO much easier. Mel http://wonderwomen.typepad.com Re: Spaghetti Squash Eileen,A couple of years ago I invested in some good quality cutlery whichreally made a worlds difference in the kitchen. I look back and I amso happy I bought it as prices have gone up and ohh boy I have -never-used the kitchen this much in my life!I take a chefs knife and wack it in the middle so there is a straightsurface to balance it and peel. It isn't the easiest but I don't seeso much of a difference than cutting a huge butternut squash down inhalf to bake it. I do peel it which is more work than just cuttingdown in the middle and throwing in oven.JodiSCD 10 monthsCrohn's/Colitis >> how do you cut it ?? I found it so difficult -I need ease :-)> thanks> eileen Quote Link to comment Share on other sites More sharing options...
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