Guest guest Posted August 23, 2001 Report Share Posted August 23, 2001 I've never made anything with spaghetti squash (i just copied what was printed with the recipe), but i think you cut the squash in half lengthwise and bake it, cut side down on a cookie sheet, until it's soft. i imagine you could throw in veggies and a red sauce and bake it til it's all hot and bubbly. i'm a squash novice, only having used butternut squash once in my life. anyone else have some squash experience to share?? ~cyd~ On Thu, 23 Aug 2001 08:46:07 EDT LamourDelaVie writes: > > Id like to hear more about the spagetti squash casserole!! That sounds > interesting! > > I guess you pre-cook the squash, right? then what else do you add > to it? > Sounds like fun!! > > Jo-Ann ______________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2005 Report Share Posted May 7, 2005 Here is a recipe I got from the Notmilk Newsletter. I have nto tried it yet, but the Notmilkman swears by it. Let me know how it turns out for you. " Ricotta is easy. Combine one 12-ounce package of firm tofu and one 12-ounce package of soft tofu with one tsp. maple syrup and 1 tsp. fresh lemon juice. No food scientist can explain why these four ingredients create the taste and texture of real ricotta cheese. They just do. Pulse in a food processor, and like magic, you've made inexpensive non-pus ricotta. " Good Luck! GR All I have seen teaches me to trust the Creator for all I have not seen. -- Ralph Waldo Emerson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2005 Report Share Posted May 7, 2005 I remember seeing this once and thinking it was brilliant! And then for some reason I forgot about it - crazy. Has anyone tried it? I shall try it soon and report back. It'd be great for those dishes that call for ricotta or cottage cheez - not much good for thos who don't eat soy, but I do I do I do I do!!!! LOL Thanks. Pat > " Ricotta is easy. Combine one 12-ounce package of firm > tofu and one 12-ounce package of soft tofu with one tsp. > maple syrup and 1 tsp. fresh lemon juice. No food > scientist can explain why these four ingredients create > the taste and texture of real ricotta cheese. They just > do. Pulse in a food processor, and like magic, you've > made inexpensive non-pus ricotta. " Quote Link to comment Share on other sites More sharing options...
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