The DU Lounge
Related: Culture Forums, Support ForumsSpaghetti Squash - Fascinating
I love how things work. Just made some roasted Spaghetti Squash with sautéed garlic and fresh Parmesan Cheese.
How you can scoop that squash out and end up with al dente pasta strings is just fascinating.
It was pretty good too with some pork scallopini.
applegrove
(118,026 posts)Scouped out seeds. Put a bit of oil and s&p. Place the two sides face down on parchment paper. Stuck each with a fork 4 times. Cooked it at 400 for 40 minutes. It only took 40 minutes. I seem to remember it took over an hour the last time i did it. I served it with alfredo sauce. It was good but too rich. I will try it your way the next time. How long did you cook it?
maxrandb
(15,193 posts)Brush with a little olive oil. Sprinkle with salt and pepper. Then cut side down on a pan, stab skin a few time with a fork, or knife.
425 for 30 minutes. When it's about done I sauté some minced garlic in a pan, shred some Parmesan. Use a big fork to scrape the spaghetti squash into a bowl, and then toss with the garlic and Parmesan.
The most difficult thing is cutting the darn thing without losing a finger. I usually put the whole squash in the microwave for about two minutes. It makes halving it a but easier.
applegrove
(118,026 posts)good.
maxrandb
(15,193 posts)At least a couple of months. As long as the shell is not soft or brown.
applegrove
(118,026 posts)Cirque du So-What
(25,812 posts)Works great.
FoxNewsSucks
(10,378 posts)Used to microwave it, then I bought an Instant Pot.
I like spaghetti squash with "standard Italian" sauces, but even more with asian seasoning, vegetables, and shrimp or sea scallops
Blue Owl
(49,939 posts)Srkdqltr
(6,129 posts)Cut side down prob 10 minutes.
Phoenix61
(16,954 posts)They are super cool. Ive started buying Birds Eye Frozen Veggie Pastas. They have enough sauce that you can add vegetables or meat and have two meals.
maxrandb
(15,193 posts)The trick is to not roast the squash too long, or it can turn to mush when you add it to stir-fry.