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recipes for bland Spaghetti Squash  RSS feed

 
Alison Thomas
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Posts: 933
Location: France
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We do relatively well with squashes here - better than any other veg actually. This year I grew spaghetti squash partly for its novelty value but also because we like squash. It performed fabulously with 22 large fruits provided on just one plant - each squash is large enough to feed our family of 5. So, today I baked one whole in the oven and we were so looking forward to it. What a let-down!!! Insipid was too good a word for it. I had made a garlic butter sauce to go on the 'spaghetti' but the squash was so watery that the sauce was lost. Now we have another 21 to eat Has anyone ever cooked one of these and found it pleasing? If so, please please tell me how you did it.
 
Daniel Camoles
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The bigger the squash, the more watery it is.
 
John Polk
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Posts: 8019
Location: Currently in Lake Stevens, WA. Home in Spokane
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Perhaps if you cut a few vent holes in it before baking, that would allow a lot of the moisture to steam out of it, instead of "boiling" it in its own juices.

 
Joseph Fields
Posts: 174
Location: Berea, Kentucky
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Let your spaghetti squash sit for 2-3 weeks before cooking. Cut it open, scope out all the spaghettish part and cook it in a pan in the oven just like you would cook lasagna. It's a new paleo staple at my place. My DW told me that one serving of her ground turkey and spaghetti squash is 240 cal. It it simply amazing.
 
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