Thread: Can we discuss spaghetti squash??? M

OMGoodness!! It's fabulous!!! Why haven't I tried this before?? Probably because I had spaghetti, what did I need a squash for? LOL!

I baked it tonight and we had it with butter, parmesan, salt and pepper. It was yummy and 1/2 of it was more than enough for DH and myself. I 'shredded' the other half and put it in the fridge to have for lunch with some LC pasta sauce for tomorrow!!

I highly recommend it to anyone who misses something that looks/acts like pasta!

Cheers!

Jen
Started Atkins 5.5.03
196/181/155

Jenna
Glad you found this great vegetable. I pretty much make it the same way you do but top it with sauce and meatballs.
Rob

that sounded very yummy...and i kindda miss my pasta

I have never heard of spaghetti squash before...so can you please tell me how to make the spaghetti squash?

its not something they sell ready made in the supermarket is it?

Kiwigal, it's a type of winter squash--sort of tan colored and oblong. When you bake it (or microwave), the insides come apart in strands, doing a great job of looking like spaghetti. Check with your grocer to see if you have them down under.



BC
172/108/108
Zone since 4/98

One caution:
when you bake or microwave it, be sure to poke some holes in it first, because it will burst.

One dish we like is:
1 small spaghetti squash, cooked and shredded
1 jar sugar-free spaghetti sauce
1/4 lb. Italian sausage
1/4 cup grated romano or parmesan
1 cup ricotta cheese
1 egg
1 teaspoon garlic powder
salt and pepper to taste
about 1 cup grated mozzarella
Grease a 8-inch baking dish, and preheat oven to 350. Mix squash and sauce. In another bowl, beat egg and stir in ricotta, garlic powder, 1/2 of the romano, and salt and pepper. Brown and crumble sausage and drain. Put 1/2 of squash in the dish in an even layer, spread with ricotta mixture, sprinkle with sausage, top with remaining half of squash. Top that with the rest of the romano and the mozzarella. Bake until lightly browned and heated through. Makes 4 servings, at around 6 carbs each, depending on sauce and sausage counts.

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

Ooh, Trina, that sounds great!!! I may try that with the 2nd half of our squash, it was HUGE!!! LOL! I just happen to have all of the ingredients on hand, too! YUMMO! Thanks for the recipe.

Cheers!

Jen
Started Atkins 5.5.03
196/181/155

Trina,

What size is your "jar" of spaghetti squash? This sounds terrific!

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

I love to put leftover spaghetti squash in a crustless quiche or fritatta. I adds a lot of "structure", but doesn't distract from whatever flavor you are expection (chicken, feta, and tomato; ham and cheese; etc.)

That's a good idea, too, ATLynn



BC
172/108/108
Zone since 4/98

Yummo! That sounds great!


Member since 2001
http://www.ilovelowcarb.com
Size 24(start lowfat)/Size 18(start LC)/Size 14/Size 8

I just baked one yesterday. I find the hard part is knowing whether it's done or not. Here is what I did.

Cut it in half, removed the seeds baked at 375 (I think) for more than 1 hour. I did bake it with the insides UP. After an hour the strands were still crispy, so I pulled them out, put them in a dish and put them back in the oven for about another 45 mins, by then, they were too done, a little mushy, but still tastey.

Is there a better technique to cooking it? Did I not cook it enough? Thank you! Karen

Karen - The easiest way I've found to cook it is to pierce it several times all over with a fork, put it on a plate, and in the microwave for approx. 5 min. per pound (if you remember to mark the weight on it while at the grocery stores, you'll still know how long by the time you get it home).

Once done, leave it in the microwave untouched for another 5-10 mins - this allows most of the steam to escape, so you don't burn yourself when you cut it open.

Slice it lengthwise, and then remove all the seeds, and stringy stuff.

You're left with perfectly done strands to do whatever you will with.

(296/223/135) 04/01/03
The Downward Spiral Begins

I cut mine in half, remove the seeds and put them in a baking dish (open side down) with some water covering the bottom of the dish. I baked them for an hour at 350. The steam produced by the water cooked them without getting them mushy. I tested to see if they were done by piercing the skin with a serving fork (not a table fork, too small).

Hope this helps!

Cheers!

Jen
Started Atkins 5.5.03
196/181/155

So what's the portion size we are allowed? I"m not going to bother making one if I can have only a quarter of a cup of it.

Chrissy
311/233/130
5'9"
Since January 29th

1/2 cup is approx. 5 carbs - as for how much you can have, that depends on where you're at for carbs in a day. On induction, I stuck pretty close to 5-6 carbs worth, but now I'll eat about a cup, or 10-12 carbs...

(296/223/135) 04/01/03
The Downward Spiral Begins