Travelin Texan Posted November 6, 2013 Share Posted November 6, 2013 Have extra cooked Spaghetti Squash...what can I do with it? How long does it last in the frig? Can I freeze it? Thanks! Link to comment Share on other sites More sharing options...
Guest Andria Posted November 6, 2013 Share Posted November 6, 2013 I would cook it with anything! Reheat it by sautéing with garlic & wilted greens or other chopped veggies; serve with a meat sauce; use as a starchy side with olive oil and garlic. So many options! I have refrigerated and used within a week. I have a good fridge and found my leftovers stay good 5-7 days, although I tend to eat them quicker. Not sure about freezing, though, due to the high water content Link to comment Share on other sites More sharing options...
jillian Posted November 6, 2013 Share Posted November 6, 2013 I can use spaghetti squash in place of rice with pretty much all of my recipes - ground meat with lots of spices, greens and spaghetti squash - voila. Check out my Chinese Takeout Replacement recipe: http://forum.whole9life.com/topic/14405-chinese-takeout-replacement/ You could make a nice compliant pesto, too. Link to comment Share on other sites More sharing options...
snowflower Posted November 6, 2013 Share Posted November 6, 2013 I have frozen it and it was fine reheated. Link to comment Share on other sites More sharing options...
ChickenNoodle Posted November 6, 2013 Share Posted November 6, 2013 Add shredded carrots (I micro them for two minutes to soften), a whisked egg, salt, pepper, any other seasoning...green onion, diced chiles...make into little patties and pan fry in coconut oil. Yummy Link to comment Share on other sites More sharing options...
Zoodles Posted November 6, 2013 Share Posted November 6, 2013 If you have a sandwich press, stick it in that. Makes a yummy hash-browny type thing. Link to comment Share on other sites More sharing options...
Travelin Texan Posted November 6, 2013 Author Share Posted November 6, 2013 Zoodles...funny...I pan "fried" some this morning...before I saw your post....like hashbrowns...yummy. ChickenNoodle...will have to try yours in the morn. Thanks for all the suggestions! Link to comment Share on other sites More sharing options...
trezkholl0806 Posted November 6, 2013 Share Posted November 6, 2013 I saw a recipe (don't remember where), but it was like a breakfast frittata using the spaghetti squash as crust! Looked SO good... try Googling that! Link to comment Share on other sites More sharing options...
ABS32013 Posted November 6, 2013 Share Posted November 6, 2013 I saw a recipe (don't remember where), but it was like a breakfast frittata using the spaghetti squash as crust! Looked SO good... try Googling that! Link to comment Share on other sites More sharing options...
ABS32013 Posted November 6, 2013 Share Posted November 6, 2013 There is a spaghetti squash crust "quiche" on paleomg.com. It is very good. If you're using leftover squash that has gotten a bit watery, I'd suggest pre-baking the crust a bit before adding the filling. Link to comment Share on other sites More sharing options...
Delaine Ross Posted November 18, 2013 Share Posted November 18, 2013 I had some extra and put it in an omelette with the rest of the regular omelette ingredients. Link to comment Share on other sites More sharing options...
jent103 Posted November 18, 2013 Share Posted November 18, 2013 I made this from Well Fed 2 this weekend - they're good! http://www.foodnewsjournal.com/2013/11/14/spaghetti-squash-fritters-well-fed-2/ Link to comment Share on other sites More sharing options...
praxisproject Posted November 19, 2013 Share Posted November 19, 2013 I freeze unwanted leftovers in meal-sized serves, they're a handy quick-meal component, even if it's just with eggs I find it freezes fine, but might be better in the softer-style dishes (I usually have it with pulled pork) rather than ones which require more bite (texture). Link to comment Share on other sites More sharing options...
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