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Need suggestions for spaghetti squash! It seems so promising...

asked by akmartin almost 6 years ago
6 answers 1402 views
C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Split in half lengthwise ; scoop out seeds sand rub the inside with butter or oil. Grate parmigiano over. Bake at 400. Season with salt and toss flesh with pasta.

120b6edc 7926 4a78 9d36 220db11080b9  portrait
added almost 6 years ago

I've made it lots of ways, but never found anything I like better than just baking it, scooping out the flesh and eating with LOTS of butter. You can, though, serve it with marinara sauce just as you would regular old spaghetti, and it works pretty well.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I've made this before, its very good. http://www.thekitchn.com...

253bf469 1fbf 4f08 a572 3dc09b33bb7c  aliya leekong 3a
added almost 6 years ago

I LOVE to make a spaghetti squash gratin with saffron and garlic. I split the spaghetti squash in half, scrape out seeds and fibrous middle, add oil, salt and pepper, and bake face down on a foil lined baking sheet @ 375 for 45 min. In the meantime, I make a bechamel, infusing the milk with saffron and garlic first and using gruyere to thicken. Combine this with the scraped-out spaghetti squash and top with bread crumbs before baking again. Delicious...

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Per aliyaleekong's recipe, technically the addition of gruyere makes it a sauce mornay. Sounds great I'll have to try it. Saffron is one of my secret weapons in the kitchen. I'm not saying what the other is...yet.

253bf469 1fbf 4f08 a572 3dc09b33bb7c  aliya leekong 3a
added almost 6 years ago

Thanks, pierino! It's technically a sauce mornay but because of the infusion of saffron/garlic, the flavor profile is changed...so I always shy away from calling it that. delicious, regardless - I will post the full recipe in the next few weeks. :)