Spaghetti squash
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From: Donna on 26 Aug 2008 23:36 I have a spaghetti squash I have to cook tomorrow or never. Do you cut it in half and bake it, boil it whole, or what? I'm thinking with some tomato sauce it might be good? What to do? -- ~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com
From: Susan on 26 Aug 2008 23:52 x-no-archive: yes Donna wrote: > I have a spaghetti squash I have to cook tomorrow or never. > > Do you cut it in half and bake it, boil it whole, or what? I'm thinking > with some tomato sauce it might be good? What to do? > Donna, the easiest way is to pierce it ALL the way through, in two or three places and to nuke it for 12-20 minutes. You can put any sauce on it that you like, though most of us find that tomatoes and tomato sauce spikes us more than the carb count would make you think, so you want to test that at one hour, carefully. I love it with butter and parmesan, pesto or alfredo sauce, or sauteed with olive oil and garlic. And DO check out alt.food.diabetic, a lot of familiar names discuss food and recipes there. Susan
From: trader4 on 27 Aug 2008 08:20 On Aug 26, 11:52 pm, Susan <neverm...(a)nomail.com> wrote: > x-no-archive: yes > > Donna wrote: > > I have a spaghetti squash I have to cook tomorrow or never. > > > Do you cut it in half and bake it, boil it whole, or what? I'm thinking > > with some tomato sauce it might be good? What to do? > > Donna, the easiest way is to pierce it ALL the way through, in two or > three places and to nuke it for 12-20 minutes. > > You can put any sauce on it that you like, though most of us find that > tomatoes and tomato sauce spikes us more than the carb count would make > you think, so you want to test that at one hour, carefully. > > I love it with butter and parmesan, pesto or alfredo sauce, or sauteed > with olive oil and garlic. > > And DO check out alt.food.diabetic, a lot of familiar names discuss food > and recipes there. > > Susan I cut it in half an boil it, testing with a fork to gauge how done it is after about 10 -15 mins. When done, I put it under cold running water to cool it down to stop the cooking, then use a fork to scrape out the strings. You don't want to over cook it, or instead of spaghetti like strings, you'll get mush. Hence the need to quickly cool it down when done to stop the cooking. Also be very careful cutting it in half. It's relatively hard to cut, requiring a lot of force, but can give way and split all of a sudden. You need to be careful with the knife to avoid a bad accident. I think it's much better with Alfredo sauce than tomato sauce. I haven't made it in a while, but used to use the Carb Options Alfredo sauce. I'll have to try the microwave method.
From: Mary~~ Smokey on 27 Aug 2008 08:32 Its good with a little butter,salt and pepper,and a little parmeasaun cheese
From: Donna on 27 Aug 2008 09:34
Susan <nevermind(a)nomail.com> wrote in news:6hk1c1FmkdpoU2 @mid.individual.net: > alt.food.diabetic Very cool. I hadn't heard about that one! -- ~Donna A~ http://diabetesandme.wordpress.com/ http://www.thesewingdictionary.com |