View Full Version : Squash pasta
01-20-2006, 07:32 PM
I thought about using spagetti squash in place of pasta.
Has anyone done this?
I was wondering when I open the squash will it come out in strands?
Or do I need to heat it some for this to happen?
01-20-2006, 07:46 PM
i'm wondering the same thing so I bought one. I'll let you know what happens when I cut it open. I seem to remember reading that the strands will come out raw. We shall see......
01-20-2006, 09:10 PM
Oh! Let us know how the squash worked out! I was always under the impression that the strands would only separate after being cooked.....hope I was wrong! :D
01-20-2006, 11:26 PM
Someone did a post with a picture attached of her squash pasta alfredo. It did it that night it was fab, I added halved small tomatoes to the sauce - yum! Just spiralize and eat!
I actually saved it and have attached it. Sorry for not being able to give credit where due.
01-20-2006, 11:52 PM
Spahetti squash was a favorite on SAD, but I don't know how you'd used it in raw. I'm wondering if it could be peeler (difficult) and then marinated to soften.
01-21-2006, 07:02 AM
Has anyone used a mandolin with the spaghetti squash? I tend to prefer the zucchini noodles for their softer texture...but I'd like to try different squashes.
Is spaghetti squash really really firm like butternut?
I just tried this a few days ago. The spaghetti squash I bought just had a few thin strings like gooie pumpkin strings, not at all appetizing! Most of it was a hard outer squash material. I had to throw it out because it was too hard to cut. It was so difficult to just cut the thing in half that it wasn't possible to continue cutting it into pieces.
I, too, had hoped to find real spaghetti-like pieces, but no luck!
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