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  1. #1
    Join Date
    Apr 2009
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    Tucson, AZ
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    Spaghetti squash

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    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.)


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  2. #2
    Join Date
    Jul 2012
    Posts
    251
    I've made hash browns with it, with it being a substitute for potatoes. The slightly sweet taste worked well for that purpose.
    "Susie" - 2012 Specialized Ruby Apex, not pink/Selle SMP Lite 209

  3. #3
    Join Date
    Mar 2008
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    2,738
    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.

  4. #4
    Join Date
    Sep 2007
    Location
    Uncanny Valley
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    14,645
    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.
    Speed comes from what you put behind you. - Judi Ketteler

  5. #5
    Join Date
    Jul 2012
    Posts
    251
    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!
    "Susie" - 2012 Specialized Ruby Apex, not pink/Selle SMP Lite 209

  6. #6
    Join Date
    Apr 2009
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    Tucson, AZ
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    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!
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  7. #7
    Join Date
    Sep 2007
    Location
    Uncanny Valley
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    Quote Originally Posted by Owlie View Post
    Thai curry paste (because I am lazy) !
    Wait, you're the one who can't find Amish chicken locally, and you DO have a source for lemon grass and galangal??? I think lazy is the least of your reasons for using prepared curry paste...
    Speed comes from what you put behind you. - Judi Ketteler

  8. #8
    Join Date
    Apr 2009
    Location
    Tucson, AZ
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    Quote Originally Posted by OakLeaf View Post
    Wait, you're the one who can't find Amish chicken locally, and you DO have a source for lemon grass and galangal??? I think lazy is the least of your reasons for using prepared curry paste...
    My grocery store actually does have lemongrass from time to time, but not often. The stores here are weird.
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  9. #9
    Join Date
    Oct 2007
    Location
    Indianapolis, IN
    Posts
    1,039
    Bump. I'd like to try spaghetti squash too just not sure how to use it.

  10. #10
    Join Date
    Nov 2009
    Location
    Indianapolis, Indiana
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    Quote Originally Posted by WindingRoad View Post
    Bump. I'd like to try spaghetti squash too just not sure how to use it.
    I like to put chili over it and also like to use it like hash browns. It can get crispy which is nice.

  11. #11
    Join Date
    May 2006
    Location
    Hillsboro, OR
    Posts
    5,050
    Or you can use it in this recipe:
    http://www.theclothesmakethegirl.com...aleo-pad-thai/

    Everyone seems to LOVE this stuff.
    My new non-farm blog: Finding Freedom

  12. #12
    Join Date
    Apr 2010
    Location
    Erin, Ontario
    Posts
    194
    I made some fritters with it once, and the recipe called for you to squeeze the water out after you cook it but before you make the fritters or hashbrowns. It worked quite nicely. You do it with a tea towel or such and it reduces the quantity by about half. It tells you here how to do it! http://empoweredsustenance.com/perfe...ns-gaps-paleo/
    Lucy 2012 Surly Cross Check
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  13. #13
    Join Date
    Nov 2009
    Location
    Indianapolis, Indiana
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    Quote Originally Posted by GLC1968 View Post
    Or you can use it in this recipe:
    http://www.theclothesmakethegirl.com...aleo-pad-thai/

    Everyone seems to LOVE this stuff.
    I forgot this recipe, I made it a month or so back and really enjoyed it!

  14. #14
    Join Date
    Apr 2008
    Posts
    3,213
    At the aquarium a couple weeks ago, I saw that there were chunks of it in the tanks.
    Preparation? Probably just a simple salt water marinade.
    Each day is a gift, that's why it is called the present.

 

 

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