spaghetti squash

[exurb]

a while ago there was a thread asking if you can make spaghetti from raw spaghetti squash and people generally thought you couldn't...

it's a little tricky, and you can't get all the squash all the way to the peel to go into strands, but it is possible. Here's a pic with no sauce so you can see what it's like. To do it, you need to know that the strands have a specific direction, they go around the cylinder of the squash - (see photo of inside of squash). You just lift with a fork, and pull, then further separate if needed. If you want them softer, you can marinate and warm in the dehydrator.

After you pull out the inner threads, the squash seems to get more dense and it's hard to get threads out of it - I peel that outer part and use it in pizza crusts, squash burgers, or something else.

[berrienoire]

oooooo! how did it taste??

[eachpeachpearplum]

your pasta looks great, well done! I especially like it with alfredo sauce with sliced grape tomatoes.

I have made spagetti from squash many times with no more difficulty than with zuchinni. However, I have never used "spagetti squash", I beleive what I use is called butternut squash. The inside are dense with no strings and its very easy, you may want to try it next time if you find the stringy squash difficult. but upon seeing your example I will be giving it a try! :)

I am attaching a picture from rawandnaturals thread "I love Noodling" at http://www.rawfoodtalk.com/forum/showthread.php?t=7605


EPPP

[exurb]

thanks for the replies.

berrienoire, it tasted very good IMO. Though it is a little "picky" to get the strands out.

eachpeach, I think you're right that its' easier just to cut spaghetti from a butternut squash with a spiralizer. And that pic looks so yummy with the alfredo!

speaking of alfredo, last week I had spiralized carrot pasta with alfredo, and pesto, and sundried tomatoes, and pine nuts all together and it was amazing. The carrots were really fresh, they worked great.