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Follow-up -- spaghetti squash. I used Bevi's recipe from Pioneer Woman, and found it OK -- I think I would have liked it with some more spice. However, I think I baked my squash too long (it was a big boy, about 3 1/2 pounds, so I gave him about an hour and a half, whole, pierced). All the recipes I saw called for roasting for an hour, but also called for small or medium squash. My fibers were awfully pulpy, and almost disintegrated into a puree when being tossed with the maple syrup/shallot dressing. Would I have gotten more distinct fibers had I baked a shorter time? I do like the flavor, and would like to utilize this squash to sub for pasta in some preparations, as it's healthier and a way I can get my teenaged son to actually eat a vegetable. Thoughts?

asked by Kayb about 6 years ago
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added about 6 years ago

After cutting it open and scooping out the seeds and pulpy part near the seeds, did you then use a fork to sort of flake off the strings? It's possible it overcooked but I have left mine in a pretty long time on occasion and not had that. I usually cut mine in half first and I've never roasted it whole. good luck with your teenaged son! My daughter will eat it covered with parmigianno and olive oil and salt and pepper (or a bechamel) but does not see it as a sub for pasta. Although it resembles angel hair in size, the texture and taste are different and vegetal enough that she puts it clearly into the vegetable camp.

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added about 5 years ago

Hi Kayb - In my attempts to get to my recipe page today I googled my name and found this link. I don't submit recipes to Pioneer Woman so it's a different Bevi! I have not made spaghetti squash in a Blue Moon, but I should!

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Sam1148

Sam is a trusted home cook.

added about 5 years ago

I'm glad you posted this. As I think the squash would work very well with this recipe.
http://www.food52.com/recipes...

IMHO...undercook the squash, use quite a bit of olive oil for the tomatoes, as the recipe mentions.
Also...I'd up the spinach element also and use less pungent cheese like a baby swiss.
And it really needs a good crusty bread side dish.
If you can't find really good imported canned tuna..just cook some tuna steaks in garlic and oil and flake them for the tuna element, as most American canned tuna is cat food mushy.

You might also like this cauliflower couscous technique, and top that with a beef or lamb stew "tagine" or a veggie tagine.
http://www.food52.com/recipes...