🔕 🔔

My Basket ()

All questions

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 over 6 years ago
549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 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.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 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!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added almost 6 years ago

I'm glad you posted this. As I think the squash would work very well with this recipe.

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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.