JustAMom Posted June 13, 2013 Share Posted June 13, 2013 I riced some cauliflower! It was easy to rice it, but I could not get it to a point where I'd eat it as a rice substitute. The texture just never got to the done rice point for me? But I did not despair! I decided to use what was left to try some mashed "potatoes". And that was AWESOME and easy. Woohoo! Today I tried some spaggetti squash. I cut it in half, removed seeds, layed rind side up on a cookie sheet and popped in over for 40 minutes at 375'. Came out perfect to my inexperienced tastes. Shredded the noodles into a sauce pan of ghee, minced garlic, cilantro, salt, and pepper and a dash of red peppers. Simmered until noodles absorbed the butter and were noodle tender. Added shrimp to final few minutes and plated. YUMMMMM! Very happy. Now for my question... Most of the time my oven is in use making my meat dishes. Would it be possible to bake the squash a day or two ahead to have on hand? If so, how would you do it? Go ahead and shred it, leave in gourd, rinse the starch off and freeze or??? One of the things that made the cauliflower easy was I riced it the day before and I can see doing it up to maybe 4 day before. Thanks for encouraging me to give it a go! Link to comment Share on other sites More sharing options...
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