|
Spaghetti squash is going into the Instant Pot with only the ends trimmed off to fit. I'm going to try and make a ragu with ground antelope to go with it. Should be interesting. Canned Cento tomatoes, but otherwise from scratch. At the moment, I'm most curious to see how the cooking of the squash goes. Giving it ample time to cool before dinner so I don't burn myself trying to get the seeds and the noodles out.
View Diet Calendar, 21 January 2020:
|
1244 kcal
|
Fat: 54.96g | Prot: 73.87g | Carbs: 116.90g.
Breakfast: Heavy Cream, Egg. Lunch: La Tortilla Factory Low Carb Whole Wheat Tortillas, Brie Cheese, Bananas. Dinner: Red Table Wine, Classico Organic Tomato Herbs & Spices, Parmesan Cheese (Grated), Antelope Meat, Cooked Spaghetti Squash. Snacks/Other: R.W. Knudsen Family 2% Lowfat Cottage Cheese, Garden Lites Veggie Muffins Zucchini Chocolate, Garden Lites Veggie Muffins Zucchini Chocolate, Almonds, Ghirardelli 60% Cacao Bittersweet Chocolate Chips. more...
|
|
 Comments
21 Jan 20 by member: jcmama777
|
spaghetti squash? The original veggie noodle 😝
21 Jan 20 by member: jeannieselby
|
You guys are fast. I snapped the pic on my phone, started the IP and walked out here and you were on top of it.
21 Jan 20 by member: Katsolo
|
21 Jan 20 by member: jcmama777
|
Should I apologize for the menacing looking knife? His name is Gunter, started as a joke and now we go around talking about him like an actual chef or something.
21 Jan 20 by member: Katsolo
|
I'm curious to know how the cooking goes. I love spaghetti squash but it can be so time consuming.
21 Jan 20 by member: NytSky
|
if you feel like taking a chance, the technique was literally put it on top of the rack with one cup of water, cut off one or both ends to fit laying down and high pressure for 15 minutes. I also poked a bunch of holes in the skin with a smaller knife so it wouldn't explode. You're supposed to cut it in half, not lengthwise and the "spaghetti" will be longer than the way I normally do it. I will take pics of the finished product later or maybe tomorrow.
21 Jan 20 by member: Katsolo
|
I cut it in half lengthwise, put it in a microwaveable casserole dish cut side up. Add water to dish about 1/3 the height of the squash and cover with plastic wrap. Poke a tiny vent hole in plastic. Microwave about 10-12 min. Check to see if squash pulls away from sides of skin. Add a couple of min at a time till squash pulls away. Keep covered while cooking.
Remove from microwave and uncover. Let cool enough to handle.
With large spoon scrape out seeds. Then with fork scrape the strands out.
It doesn’t take too long and the most work is cutting it in half
21 Jan 20 by member: dbuejeans
|
Having cooked spaghetti squash with marinara sauce tonight. Yummy. Will make pasta for hubby...
21 Jan 20 by member: Diana 1234
|
I cooked spaghetti squash for the first time tonight. I cut it cross-sectional and place it is steamer. Then I sauteed the strands in butter, garlic and parmesan. I liked it but wasn't crazy about it. The strands seemed a bit wet - I wonder if steaming makes it too moist.
21 Jan 20 by member: perks54
|
I will do a separate post, but wow, did that make it easier and I will likely have a lot more spaghetti squash going forward.
21 Jan 20 by member: Katsolo
|
@perks, before I tried it this way, I always baked it in my convection oven because I didn't like it boiled or steamed, so that might be your issue with it being too moist. I'd cut it in half, spray a little oil on the flesh and baked until tender that way.
That said, this is my new favorite method and it takes just under 30 minutes start to finish.
21 Jan 20 by member: Katsolo
|
Katsolo i still have the other half of squash , will try the oven method
22 Jan 20 by member: perks54
|
perks, I think sautéing the strands is actually overcooking them. try just reheating them next time. even in the microwave.
22 Jan 20 by member: Katsolo
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment. Click here to sign in.
|
|
|
|