spaghetti squash suggestions?
- Rachel Oct 31, 2005 01:49 PM
so, i purchased my very first spaghetti squash at the farmer's market over the weekend. i'm excited! does anyone have a favorite simple, delicious preparation that they can recommend?
thanks very much,
Sort of depends on the final prep/what texture you want. I usually use the microwave (faster) and that steams it, but it still keeps some texture. Time will depend on the size (cut in half, put in glass dish face down w/a little water, cover w/plastic). I really like tossing the cooked squash with a light-textured chunky ragu w/lots of veggies.
actually, just did this this past weekend as a side with some nice steaks....
halved squash, microwaved 8 mins and let cool before seeding and spaghetti-fying.
2 tsp butter in a pan
3-4 tsp pesto
3-4 tsp ricotta
toss lightly to mix and heat through
top w/ parmesan
turned out fantastic and my 8 year old couldn't get enough of it.....
It depends on how much time you have:
If you're in a hurry, just microwave it after you cut it at least in half. I think it takes 8-10 min. If you have more time then bake it cut-side down for 30-45 min to get that roasty flavor.
For a while we were microwaving it whole with slits cut into it, which worked great, until it blew the door off of the nuke. Fortunately no one was hurt. Boiling it gives you a watery product. Also: be prepared for the very tough rind when you cut it up. Now that I think of it, this is kind of a dangerous fruit ;)
In our house we like to have it very simple: just butter with salt and cracked pepper. I don't find it filling enough with marinara sauce and if I DO make a red sauce for it I will also make meatballs or sausage. I just like to enjoy its natural flavor without pretending it's spaghetti.
Spaghetti Squash with Parsley Walnut Pesto
1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1/2 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest
Pierce squash all over with a sharp small knife. Cook in a microwave oven at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl. Makes 4 side-dish servings.
Use it for Chinese soup. Chicken stock, 2 slices of ginger, couple pieces of Chinese ham. Half of uncooked squash.
Peel, halve, and seed squash. Either make your own chicken stock or use low sodium canned broth. Place ginger and ham in the pot. Bring the stock to boil then simmer for 15 min. add half or whole squash into the pot. Bring to boil again and turn to low-medium heat and cook for another 20 min. Use a fork to scrap out the squash to make the faux shark fin. Great winter soup.
I made my first really, really good spaghetti squash this past weekend. It's the first time I've thoroughly enjoyed it.
That said, I made an oven roasted ratatouille (nothing special, just the usual suspects all roasted at a 500 oven). I was inspired by the Cook's Illustrated recipe.
Not wanting to fiddle around too much with the spag. squash (to serve the ratatouille over) I micro-ed it for about 10 mins. Pierced it all around with a knife, btw. After 10 mins. it was soft enough to penetrate the skin with a knife, then split it, remove the seeds.
I then Pammed some foil, wrapped up the halves, popped it in the 500 oven.
After 25 mins, the result was a carmelized, totally 'done' spag. squash, that, after sitting for around 10 mins, shredded beautifully. It was so sweet and flavorful, I nearly ate 1/4 just tasting it.
I make it like spaghetti...
Micro for about 5 minutes... then through it on a cookie sheet, halved and bake it for a while until it comes out spaghetti like... then top with sauce... or just throw the sauce inside the half and twirl!
I stab it a few times with a sharp knife and microwave it for about 5-7 minutes. Then I cut it in half, put some olive oil on each side, and finish it in the oven on a baking sheet, face down, for about 1/2 hour.
I always start out feeling like it's a healthy alternative to all the carbs, but then I end up putting a ton of parmesan cheese on it!
I've used it either like asian noodles (in broth, or for lettuce rolls) or in frittatas (make sure you add lots of seasoning, or it will be bland - but the texture is awesome).