Spaghetti Squash

[kmac]

Hi everyone:

I picked up a nice spaghetti squash when shopping. Now it is sitting there looking back at me. Any ideas? I really like it but cannot tolerate large portions.

Recipe recommendations please :)

Kathi

[Chef Barrae]

Split it in half and bake it in the oven. Scoop out the strands and serve like spaghetti with a fresh tomato sauce. But remember, it is a starchy vegetable and has carbs.

[slipperyelm]

I also like it with just butter, salt, and pepper. (Got a small field of these plus acorn squash and butternut squash ripening right now.:) )

[kmac]

Thanks for the replies. Good ideas. You know, chef, the carbs in the tomato sauce bother me more than those in the squash. Go figure. I make a sauce with a lot of red peppers instead of tomatoes and I do better with that.

I'll try bptj those ideas. Slipperyelm, it sounds like you will need LOTS of ideas!

Kathi

[kmac]

:)
I'll try bptj those ideas. Slipperyelm, it sounds like you will need LOTS of ideas!



I meant both these ideas. Quite a typo there.

[Granny Shanny]

Spaghetti squash is one of my favorites too - with butter, salt & pepper. We used to grow it too, and prob'ly will again, when we can get our garden up & running next spring.

Per CalorieKing, compared with other winter squashes, it isn't particularly carby either. For a 1/2 cup serving, acorn clocks in at 9g carbs; butternut at 10g, and spaghetti at a paltry 3g.

[Penny]

We grew some summer squash this year and had an abundance. I eat it in salads...much better than cucumbers IMO. Also use it in soups and stirfry. I have used the spaghetti squash like spaghetti, using diced can tomatoes, mushroom, green peppers and some seasoning for the sauce...I use this on cauliflower too.

[Dis-N-Dat]

Here is my absolute favorite way to prepare. What I like about it is you get some tomato flavor withou all the carbs of a sauce and it's ameal unto itself. I goofed around with additives since I was dxd and here's what I came up with:

Roast in the oven till about 1/2 way done, face down in an inch or so of water.
Drain and flip.
Fill the inside with butter, salt & pepper.

When just about done, baste all over with the melted buter and add:
Chopped, cooked bacon
1/2 chopped fresh tomato
Sprinkle with fresh Italian herbs (basil mostly)
Cover generously with freshly grated paresan cheese

Pop it under the broiler until bubbly and slightly crispy.

This my spaghetti now. Really delicious and not as much work as it sounds. A bit heavy on the fat side, but every once in a while you gotta live right? :D

[Chef Barrae]

Thanks for the replies. Good ideas. You know, chef, the carbs in the tomato sauce bother me more than those in the squash. Go figure. I make a sauce with a lot of red peppers instead of tomatoes and I do better with that.

I'll try bptj those ideas. Slipperyelm, it sounds like you will need LOTS of ideas!

Kathi

There is a jarred sauce that is absolutely delicious and has only 6g carbs per 1/2 cup, which is much less than most sauces as they can have anywhere from 12g to 18g. It is a little expensive but you can tell it is completely fresh. It is made by Mario Batali, of FoodNetwork fame. You might want to check it out.

[kmac]

Thanks. I will keep an eye out for it although I don't think I have seen anything like that here. Is it usually in the section with the other jarred sauces like Ragu etc? I have not found one that low in carbs in my label reading missions.

Kathi

[mzteacher]

if you can't find the one chef suggested...look for golden grain marinara it is 5 carbs 1 fiber per half a cup...i like it!
susan

[Chef Barrae]

Thanks. I will keep an eye out for it although I don't think I have seen anything like that here. Is it usually in the section with the other jarred sauces like Ragu etc? I have not found one that low in carbs in my label reading missions.

Kathi

Yes, it should be right there with the other brands of sauce. It is on the expensive side but worth it to me to enjoy pasta once in a while. Team his sauce with a cup of the specialty pasta that has slightly reduced carb but increased fiber for a nice little meal. Of course, we can always make our own sauce from fresh tomatoes...it's so simple, but I can't find the quality fresh tomato that is used, a San Marzano tomato from Italy. If you can't find it at your grocery it is sold online but is even a little more expensive than the already high store price.