Spaghetti Squash...

[iwritedocs]

I've never tried it, but want to. Anyone have advice/info about cooking and serving it? We are going to my brother's cabin this weekend and spaghetti will be on the menu. I thought of substituting spaghetti squash so I will stay on this WOE. Of course I would be careful with the sauce that I put on it.

But that led me to thinking I'm really not sure how to prepare it and there have to be other ways of serving it? Any ideas???

[CalvinFish]

Hello,

The way I cook it is by splitting it in half, long ways ,stem to end. I then spoon out all of the seeds and fiber. Salt and pepper then halves and place them cut side down onto a shallow baking sheet and pour in some water to about 1/2 inch up the sides of the squash and place them in a 325-350 oven for about 40 minutes. Test them with a fork periodically. When a fork easily enters the skin, remove them from the oven and pull the 'spaghetti' out. If you cook them too long, it will be mushy, so for the first time, try pulling the stuff out from time to time during the cooking. You want the strand to come out easily, but to also stay long like their namesake. Once you have cooked these a couple times you will know the fork test pretty well.

Have fun with this! You might also want to try and cook it a bit less on occasion and once you pull the squash out, plunge it into ice water to stop the cooking. This can then be tossed with your favorite vinagerette for an nice cold side dish. If you are the only one eating this at the cabin, try this with one half of your squash.

Happy eating!

Dave

[iwritedocs]

Thanks Dave. That's exactly what I needed to know. I'll let you know how it comes out...

[byugrad]

Hi. I actually bake mine whole, and scoop the seeds out after. 375 for 1 hour (or longer, depending on the size).

While it's baking, I brown 1 pound lean ground beef with 1 c sliced mushrooms and some chopped onion. Then I stir in Carb Options garden tomato/spaghetti sauce.

After I shred the spaghetti squash, I add it to the meat/tomato mixture and stir well. To serve, I just top with some fresh grated parmesan cheese.

It is great warmed up in the microwave for leftovers.
Nancy

[iwritedocs]

Thanks so much. That sounds good too. Think I'll pick up some of the low carb spaghetti sauce just to make sure I've got the carbs right. And, of course Parmesean cheese.

[SugarFreeSheila]

I always eat this when I have a serious craving for pasta. I douse it with extra-virgin olive oil and Parmesan cheese, and it is positively heavenly. Enjoy!!

[Terry]

Check out this thread from the STAC forum. Lots of ideas.

Spaghetti squash is one of my very favorites!

Spaghetti Squash

[Momtofour]

You will love it. I use it as a substitute for hashbrowns as well. I like to serve it with over easy eggs on top. Yummy!!! I never tried it until last month and it is now my favorite veggie.

[iwritedocs]

Thanks all. I will be away from my computer until Tuesday. I'll let you know how it turned out then. Have a great, Atkins, weekend.

[kpoll19]

I have a real easy way to do it. Poke some holes in the squash with a sharp fork. Microwave until soft (I usually do 5 min increments and then check, skin will be tough but should have some give to it) When done, carefully split down the center to open into halves, will be very hot, scoop out the seeds in the center, then take a fork and run it through the squash. It will come out looking like spaghetti. I usually toss some olive oil, salt, pepper, a little parm cheese and sausage. YUMMY. You could of course use red sauce or whatever you want.

Enjoy.
Kelly