Substitute Cucumber or Spaghetti Squash for Pasta?
I have made Pasta Primavera and used Cucumber as the substitute for the pasta, and it was ok so I am looking for another recipe preferably with spaghetti squash as the substitute; perhaps a frittata or casserole/bake? Share your best recipes with the spaghetti squash OR cucumber as substitutes.
There is a simple recipe for Spaghetti Squash with Pomodoro Sauce on Epi.
Also, you might want to check out this thread:
Spaghetti Squash is really great with Bolognese Ragu. Especially if you take a bit of a liberty against tradition and add splashes of balsamic and red wine to the sauce.
SS is also sublime in the morning with a dab of sweet butter and the spices of your choice (cinnamon and just the tiniest hint of ginger is really nice). Really good break from eggs, oatmeal, or the usual b'fast items.
I haven't found zucchini to be an effective substitute for pasta...it's ok, but you have to be really careful about cooking it too long. Spaghetti Squash more flavor and better texture.
actually, i love a simple dish of spaghetti squash with tomato sauce, fresh herbs, peppers and Parm or Pecorino.
you can use ribbons or slices of zucchini or yellow squash in place of pasta for pretty much any basic pasta dish. the slices work well layered in lasagna or a casserole, and the ribbons are a great stand-in for spaghetti or linguine - just blanch them first, then toss in the pan with sauce and the other components of the recipe toward the end (the last minute or two) to heat through and combine.
oh, and while i'm all for adventure in the kitchen, i'm with todao on the cucumber as a pasta substitute in a cooked dish...doesn't work for me.
Spaghetti squash works well in any dish that you might typically build using regular pasta. The important part of the process is to cook the spaghetti squash completely but not to overcook it and to make certain ALL of the residual liquid is drained from it (I like to use a salad spinner) before introducing your finishing ingredients.
I've never tried a frittata or casserole/bake using spaghetti squash but I wouldn't hesitate for a minute.
Cucumer? I ain't goin there; at least not as a substitute for pasta. I reserve cucumbers for hors dourves and salads. Kinda old fashioned huh?
IAs others have said, zucchini works well. If you don't like eggplant, you can use zucchini in lasagna . Here is one such recipe.
For instruction on making Zucchini ‘Pasta’, check out this New York Times article by Martha Rose Shulman.