Quick Spaghetti Squash Question

[Guest guest]

I have a spaghetti squash sitting on my counter that's been staring me in

the face for the last few weeks. I'd like to serve it with a sauce tonight

for dinner, but I don't want to cook it up then and find it's no good and

I'll have to do something else.

 

Can I nuke or bake the squash this morning, shred it, let it cool, and

store it in the fridge until this evening, or will it get gummy and weird?

 

Thanks~

 

Sherry

[Guest guest]

I cut mine in half, put into glass rectangular casserole dish cut side

down, with about a 1/2 inch or so of water. Bake at, what? 350 until a

sharp knife easily penetrates (30 minutes or so).

 

My favorite is to make a pesto sauce and mix the squash strands in this. I

use a fork to remove the strands.

 

The aromaticity of the basil/garlic combines with the slightly crunchy

texture of the squash strands is just fantastic.

 

FYI, Mark

 

blogsite: http://www.soulveggie.com

[Guest guest]

Thanks, Linda! I'll try it now.

 

Sherry

 

At 11:44 AM 11/15/2005, you wrote:

 

> I see no reason why not! I love the stuff and it sort of reminds you of a

>stringy cross between a zucchini and an acorn squash. That is what I got

>anyway. They are good though you won't be disappointed. I think getting the

>seeds out was the worst part. I use a butter curler for that and it makes

>it really easy.

> Linda

>

 

 

 

[Guest guest]

Ezevia, thanks -- I'll try taking the seeds out after I nuke it. Will let

you all know how well the cooked squash reheats.

 

Sherry

 

At 12:45 PM 11/15/2005, you wrote:

>Hello Shelly

>OK, I try to buy the smallest spaghetti squash I can find, they are the

>tastiest I have found, I cut it in half, (a chore, be careful) then I cover

>it in waxed paper, and nuke it.. my microwave has a setting for hard fresh

>vegetables, I use that. when it's tender enough .. and it has to be tender,

>you take it out, scoop out the seed area, not to deep and then take a fork

>and scrap the 'fruit' out of the skin.... I just use a little herbed salt,

>my friends like tomato sauce, but I don't... try different toppings.. it's

>very mild in flavor.

>Good luck

>Ezevia

 

 

 

[Guest guest]

That sounds yummy, Mark! Thanks~

Sherry

 

At 12:57 PM 11/15/2005, you wrote:

>I cut mine in half, put into glass rectangular casserole dish cut side

>down, with about a 1/2 inch or so of water. Bake at, what? 350 until a

>sharp knife easily penetrates (30 minutes or so).

>

>My favorite is to make a pesto sauce and mix the squash strands in this. I

>use a fork to remove the strands.

>

>The aromaticity of the basil/garlic combines with the slightly crunchy

>texture of the squash strands is just fantastic.

>

>FYI, Mark

 

 

 

[Guest guest]

> Can I nuke or bake the squash this morning, shred it, let it cool, and

> store it in the fridge until this evening, or will it get gummy and

> weird?

 

Yes. No it won't get weird.

 

I did that the otehrday - cooked the squash and cooled, shredded.

Later put in a lightly oiled baking dish. Topped with sliced veg

sausage, garlic, tomato sauce, then bake til heated and bubbly. Top

with cheese if you like.

[Guest guest]

OK, Amy, now I have to go out and buy another one -- that sounds delish!

 

Thanks,

 

Sherry

 

At 03:44 PM 11/15/2005, you wrote:

 

>Yes. No it won't get weird.

>

>I did that the otehrday - cooked the squash and cooled, shredded.

>Later put in a lightly oiled baking dish. Topped with sliced veg

>sausage, garlic, tomato sauce, then bake til heated and bubbly. Top

>with cheese if you like.

 

 

 

[Guest guest]

, Sherry Rose <sherry@c...>

wrote:

>

> OK, Amy, now I have to go out and buy another one -- that sounds delish!

 

DH loved it... :-)

 

Have fun with it! My other favorite thing to do with spaghetti squash

is to cook it, toss with oregano, and stuff inside jumbo pasta shells.

Top with sauce and bake... even better than the fatty, cheesy stuffed

shells! :-)

[Guest guest]

Oh com'on, Amy! Nothing is better than those fatty,

cheesy stuffed shells! *lol* But seriously this does

sound yummola. Great idea. i never would have

thought to stuff squash into pasta shells.

 

~ pt ~

 

Those who bring sunshine to the lives of others

cannot keep it from themselves.

~ James Matthew Barrie, author (1860-1937)

~~~*~~~*~~~>

, " Amy " <sandpiperhiker>

wrote:

My other favorite thing to do with spaghetti squash

> is to cook it, toss with oregano, and stuff inside jumbo pasta shells.

> Top with sauce and bake... even better than the fatty, cheesy stuffed

> shells! :-)

>

[Guest guest]

> Oh com'on, Amy! Nothing is better than those fatty,

> cheesy stuffed shells! *lol* But seriously this does

> sound yummola. Great idea. i never would have

> thought to stuff squash into pasta shells.

 

I dunno! I love those fatty, cheesy stuffed shells.... but they sure

don't love my arteries.... so these are a great sub. :-) I put some

cheese on top so I get cheese flavor, but very little fat, comparatively.