Spaghetti squash

[Owlie]

I've got a decently-sized spaghetti squash here. I'm going to season some of it Moroccan-style , but I really don't know what to do with the rest of it. I've put it in Thai curry, but I'm not in the mood for that this week.

I'm not a huge fan of the idea of using it as a pasta substitute. Pasta to me should be fairly bland--a canvas for the sauce. I'm of the opinion that squash recipes should nod to the fact that squashes are at least slightly sweet. (Yes, I'm picky.)


Go!

[luvmyguys]

I've made hash browns with it, with it being a substitute for potatoes. The slightly sweet taste worked well for that purpose.

[Becky]

I think most of my spaghetti squash recipes use it as a pasta substitute. That being said, using it to make an approximation of pad thai is one of the more interesting and tasty things that I've done.

[OakLeaf]

Hmmmm, hash browns. Does it crisp up nicely? I really never have liked spaghetti squash for just the reason you say - wrong taste for pasta, wrong texture for squash. But hash browns are a possibility.

[luvmyguys]

They did crisp up fairly well when I tried it. The texture matched that of potatoes much better than I would have figured. And I LOVE hash browns, so it was nice to have a healthier version of it. I sauteed some onions, then added the cooked squash.

Owlie, I'd love the Thai curry recipe!

[Owlie]

It's not really a recipe, but it's really easy, Luvmyguys. Chicken (or tofu, if you so choose), various veggies (I like onion, carrot, bell pepper, snow peas and broccoli; I happened to have spaghetti squash around that day), coconut milk, Thai curry paste (because I am lazy) to taste, and fish sauce. Brown sugar is optional. Saute chicken, add less-delicate veggies, then the coconut milk and curry paste, fish sauce and sugar. Cook until veggies are a little less "done" than you like, then add the delicate veggies. Let those cook, and you're done!