Any good tips for preparing Spaghetti Squash? - Mothering Forums
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#1 of 16 Old 05-05-2011, 09:57 AM - Thread Starter
 
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Any good tips for preparing Spaghetti Squash?

One of the foods my family loves is pasta and we have not been able to give it up. I tried buckwheat soba pasta but everyone hated it! I resigned to serving regular organic wheat pasta around once a week. The thing is one you get used to eating TF you really feel it when you don’t!  We all feel awful from eating Pasta last night so I am determined to find  a decent substitute.

 

I saw recipes for Spaghetti squash in Nourishing Traditions. Before I have another cooking disaster I thought I would ask in this forum first. Thanks!

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#2 of 16 Old 05-05-2011, 10:15 AM
 
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I love spaghetti squash and look forward to the season. I cut in half lengthwise and bake cut side down in the oven (350F, until you can fairly easily push a knife through the skin), then scrape out the spaghettis with a big spoon. I like to toss with olive oil, balsamic vinegar, feta cheese, olives, fresh basil, diced raw tomatoes and other in-season vegetables. Yum!


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#3 of 16 Old 05-05-2011, 10:46 AM - Thread Starter
 
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Do you take out the seeds before you bake or after?

 

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Originally Posted by laohaire View Post

I love spaghetti squash and look forward to the season. I cut in half lengthwise and bake cut side down in the oven (350F, until you can fairly easily push a knife through the skin), then scrape out the spaghettis with a big spoon. I like to toss with olive oil, balsamic vinegar, feta cheese, olives, fresh basil, diced raw tomatoes and other in-season vegetables. Yum!



 

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#4 of 16 Old 05-05-2011, 11:14 AM
 
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Sorry, I forgot to mention that. It's been a while since I've had it (it's a mid-summer to early-fall dish for me). Yes, I take the seeds out before baking. I bake on a casserole dish. Of course you can also roast the seeds, but separate them first (cookie sheet, add a little oil and salt). Baking time varies depending on squash size, but give it a test poke every 10 minutes after about 30 minutes.

 

When it's ready, I turn the halves over face up on the casserole dish for a few minutes to cool slightly, so I can handle them. Then I take a metal spoon and scrape out the squash meat, and it just comes apart into little spaghetti-like strings into the bowl.


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#5 of 16 Old 05-05-2011, 12:45 PM
 
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We've also switched from pasta to spaghetti squash ( in the fall, winter) and zuchini (summer) if we get gigantic ones in the garden.

 

Definitely let the squash cool a bit before attempting to scrape it. The steam is yikes! You get SO much squash from these things, it's amazing. We always have leftovers and store it in a glass mason jar in the fridge. It's lasted easily a week or so before we had spaghetti again.

 

I've also done a layered lasagna like dish with this squash. Turned out pretty good.

 

Rhianna

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#6 of 16 Old 05-06-2011, 04:30 PM - Thread Starter
 
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just curious, do you make pasta from zuchini too?

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Originally Posted by rhianna813 View Post

We've also switched from pasta to spaghetti squash ( in the fall, winter) and zuchini (summer) if we get gigantic ones in the garden.

 

 

 

Rhianna



 

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#7 of 16 Old 05-06-2011, 06:45 PM
 
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This recipe is awesome:

 

http://www.health-bent.com/proteins/paleo-beef-lo-mein


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#8 of 16 Old 05-06-2011, 08:29 PM
 
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Bake it, slice it open, remove seeds, pour in olive oil, add salt, spices and parmesan cheese. Delicious!


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#9 of 16 Old 05-09-2011, 09:31 AM
 
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Another substitute that we like is quiona noodles.  They have only a slightly different texture than white flour noodles and they have tons of protein(for pasta) in them.  I've served it to many unknowing picky eaters and they never knew the difference. 

 


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#10 of 16 Old 05-09-2011, 02:05 PM - Thread Starter
 
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A good friend livng in San Fransisco gets those too but I have had no luck finding them here in Ottawa

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Originally Posted by cocobean View Post

Another substitute that we like is quiona noodles.  They have only a slightly different texture than white flour noodles and they have tons of protein(for pasta) in them.  I've served it to many unknowing picky eaters and they never knew the difference. 

 



 

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#11 of 16 Old 05-10-2011, 12:17 PM
 
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I usually just use it with a marinara or meat sauce. 

 

I made it with lentils and breadcrumbs and some seasoning before.  I can't remember where I saw the recipe.  You can scrape out the "noodles" after cooking.  Put it in a casserole dish, mixed with breadcrumbs, s&p, lentils, parmasean cheese, onions(optional) and bake until slightly brown on top. 


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#12 of 16 Old 05-10-2011, 12:37 PM
 
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Its great with some butter or olive oil and garlic. Also good with pesto.


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#13 of 16 Old 05-11-2011, 05:55 AM - Thread Starter
 
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Yumm I can't wait to try!   Spaghetti squash is not in the stores yet here. I guess they are more of a summer-fall vegetable.

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#14 of 16 Old 05-11-2011, 08:07 AM
 
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Two great options are shredded zucchini and brown rice pasta. If you only eat it once a week, the brown rice pasta is fine unless it makes you feel bad. It tastes like homemade pasta. eat.gif

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#15 of 16 Old 05-12-2011, 09:30 AM - Thread Starter
 
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TonyaW, you are the second poster to mention  Zucchini.

Would you mind posting the recipe?

Thanks!

 

 

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Originally Posted by TonyaW View Post

Two great options are shredded zucchini and brown rice pasta. If you only eat it once a week, the brown rice pasta is fine unless it makes you feel bad. It tastes like homemade pasta. eat.gif



 

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#16 of 16 Old 05-12-2011, 03:48 PM
 
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Quote:
Originally Posted by jalilah View Post

Yumm I can't wait to try!   Spaghetti squash is not in the stores yet here. I guess they are more of a summer-fall vegetable.


Its a winter squash, but not everybody carries it. I can get it @ the farmers mkt in the fall when its fresh, but the few grocery stores that carry it do so year round because it stores well.

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