CH Runners
Not Running => Food => Topic started by: CrazyEye on December 10, 2019, 01:46:04 PM
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Ever since I learned about the existence of spaghetti squash, I've loved the idea of it. It wasn't until last year when I found a recipe for spaghetti squash pad thai that I thought it was really exceptional.
I also discovered that it's simple to cook it in the crockpot. Saves on risking cutting off a finger trying to cut a raw one in half.
What's your favorite way to make it?
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This is sooooo good on spaghetti squash
https://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/
this is a family favorite as well
https://blog.fatfreevegan.com/2013/11/spaghetti-squash-pesto-lasagna.html
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Oooh, that's great! I've been wondering if there are ways to get a cream-like sauce without dairy...
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Any time!
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Can you post your pad thai recipe?
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Can you post your pad thai recipe?
I loosely followed the recipe below. Some modifications I made were: 1 shallot in place of garlic, no bell pepper, and I didn't measure anything. Just went by taste. For cooking the squash, I put it in the crockpot on low for 5 hours. 4 hours probably would have been better.
https://www.acouplecooks.com/spaghetti-squash-pad-thai/
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Last time I made it, I used the instant pot to cook the squash. It was super easy. Then I took the squash and sauteed it in a pan with browned butter and sage and some salt. It was SO GOOD. Everyone raved about it, even me -- and I'm not a huge squash fan.
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I just made a Southwestern casserole last night with it. It was awesome - even for breakfast!
I roasted the squash for 30 minutes at 400. Scooped out the meat and added it to the skillet which had:
1) chorizo crumbles
2) cherry tomatoes halved
3) can of black beans
4) Some leftover chunky red salsa (about 1/4 cup)
5) red and yellow bell pepper
All of the above had been sautéed together. I would have added onion and corn but I didn't have it.
Add seasonings that you like. I added pepper, homemade hot sauce and some Mexican blend. Throw in a casserole dish and top with grated cheese (mix of chedder, hot pepper and mozzarella). Bake for 25 min. Flavorful and wonderful.
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That sounds like a great way to use spaghetti squash!
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That sounds like a great way to use spaghetti squash!
It was just as good the next day and cleaned out my fridge! :D What is funny is that I bought that squash during the summer - probably August. :e)
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Hah! Squash keep forever in the right storage conditions.
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Holy cow! What are the right storage conditions? Because neither the fridge nor the counter quite do it at my house. (But also, I only ever buy yellow squash and occasionally zucchini).
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Holy cow! What are the right storage conditions? Because neither the fridge nor the counter quite do it at my house. (But also, I only ever buy yellow squash and occasionally zucchini).
They will stay for several months in a root cellar. They can’t *quite* over winter, but they come pretty close. Butternut last a little longer, but also give up the ghost before spring. Very cool, dark, and ventilated is what you want.
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They will stay for several months in a root cellar. They can’t *quite* over winter, but they come pretty close. Butternut last a little longer, but also give up the ghost before spring. Very cool, dark, and ventilated is what you want.
Winter squash only. Not zucchini and summer squash.
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