Spaghetti squash

I have a spaghetti squash I have to cook tomorrow or never.

Do you cut it in half and bake it, boil it whole, or what? I'm thinking
with some tomato sauce it might be good? What to do?

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

Susan wrote in news:6hk1c1FmkdpoU2
@mid.individual.net:

alt.food.diabetic

Very cool. I hadn't heard about that one!

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

" wrote in news:33d29487-
:

I think it's much better with Alfredo sauce than tomato sauce.

I actually have the "stuff" to make a modified Alfredo. I might try that. I
don't want this guy going to waste. I'm leaving town tomorrow and it's
today or never.

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

Cut in half, add water to glass dish, nuke for about 8 min. and top with
roasted red peppers and feta.


"Donna" wrote in message
5.247...
I have a spaghetti squash I have to cook tomorrow or never.

Do you cut it in half and bake it, boil it whole, or what? I'm thinking
with some tomato sauce it might be good? What to do?

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

I cut it in half and nuke it with the cut sides down. About six minutes
then check it. It should come loose easily when you run a fork over it. I
like to serve it with canned alfredo sauce to which I have added shrimp,
scallops and artichoke hearts.

Donna wrote:
| I have a spaghetti squash I have to cook tomorrow or never.
|
| Do you cut it in half and bake it, boil it whole, or what? I'm
| thinking with some tomato sauce it might be good? What to do?

On 2008-08-27, Donna wrote:
I have a spaghetti squash I have to cook tomorrow or never.

Do you cut it in half and bake it, boil it whole, or what? I'm thinking

Cuting in half and baking is good, or or steam (faster in a pressure cooker
with a steaming basket).

with some tomato sauce it might be good? What to do?

I've been eating it for breakfast lately, doing nothing to it other than
dripping a little bit of soysauce on it.

I did bake it in the oven. It was half of a fairly large one. I gave it forty
minutes at 400; came out well.

I have a big serrated knife. I cut across the middle just enough to get the
knife embedded nicely, then I pick up the squash using the knife it is stuck
to and whomp it on the counter until I am through. Keeping left hand out of
way. I don't find spaghetti squashes nearly as hard to cut as some other
squashes and most particularly rutabagas. I love rutabaga but it is such a
pain to cut up.

Susan wrote:
|
| For my money, cutting it bfore cooking is an invitation to a knife
| accident. The shell is very hard, and the shape very unstable.
|
| Susan

"FOB" wrote:

How do you do rutabagas? *They have wax on them so have to be peeled before
cooking.

I use a vegitable peeler to remove the skins then cut
them into chunks being paranoid about the knife. I
like them in stews as they take a long time to cook.

I have used a food processor to shred them. Works
okay but I ended up deciding it wasn't worth the effort
compared to dicing them.

I suspect that oven roasted ruties would work okay
rather like oven roasted potatoes. I've never tried it
though. With oven roasting I don't know that the initial
wax would matter.

Susan wrote in news:6hluefFmugthU1
@mid.individual.net:

I take a skewer, stick it a few times and nuke it on a paper towel.
Less work, less danger, less wrestling with a roly poly knife target...

I followed a suggestion here and pierced it several times, nuked it for 15
minutes, then cut it, and it was well cooked and easy to cut.

I tried salt, pepper, and parmesean. It was okay, but not great. The
texture was good. I was just wasn't bowled over.

--
~Donna A~
http://diabetesandme.wordpress.com/
http://www.thesewingdictionary.com

Susan wrote:

For my money, cutting it bfore cooking is an invitation to a knife
accident. The shell is very hard, and the shape very unstable.

Susan

They are unstable and hard to cut. I nuke mine for a couple of minutes,
then they are easy to cut in half. I do the same with butternut and
acorn squash. I guess it softens them a little.

Becca