HowToBeCrunchy Posted August 4, 2012 Share Posted August 4, 2012 So I bought a spaghetti squash on my first Whole 30 shopping trip, but I've never cooked with it before. Any tips and tricks? Should I cook all of it at once and save the unused bits for later? Does it freeze well after cooking? Or should I just cook as much as I plan to eat and then store the rest to cook later (and if so, what's the best way to store it)? I'm a really good cook with what I know, but this particular veggie is completely new to me - so thanks for the help! Link to comment Share on other sites More sharing options...
Laura B Posted August 4, 2012 Share Posted August 4, 2012 I have been meaning to try spaghetti squash for a very long time, but never remember to buy it. http://www.theclothesmakethegirl.com/2008/09/30/eat-your-vegetables-spaghetti-squash/ I imagine you could freeze whatever you don't eat if you aren't apt to leftovers. I would cook it all and then eat off of it until it's gone...that's just how my brain works. It never actually occurs to me to save half of something in case I want to make it into something else. That is not a terrible idea! Let us know how you like it Link to comment Share on other sites More sharing options...
tiller_girl Posted August 4, 2012 Share Posted August 4, 2012 I wish we could get these in the UK. They sound fab! Link to comment Share on other sites More sharing options...
alijac Posted August 4, 2012 Share Posted August 4, 2012 The link Laura posted above is a good method to cook it. Some recipes call for using more water, and that just doesn't result in a good texture (though I'll admit, I've strained waterlogged, mushy spaghetti squash before to save dinner!) I suspect it wouldn't freeze well, but I've never tried, either. We manage to eat all of one over the course of a week (just me and hubby) - normally it's enough for one dinner and one or two lunches for me. I do recommend seasoning the squash itself well once you cook and pull the strands out, unless you're putting a very flavorful sauce over it. Salt, pepper, and basil is a good combo, depending on what you're eating it with. Good luck! Since I learned to cook it well, I buy one of these gems every week. =) Link to comment Share on other sites More sharing options...
Snicci Posted August 4, 2012 Share Posted August 4, 2012 My Spaghetti Squash recipe: http://mypathtopaleo.blogspot.com/2012/07/spaghetti-squash.html?m=1 It never lasts long in my house either! Link to comment Share on other sites More sharing options...
shanonbug Posted August 5, 2012 Share Posted August 5, 2012 I love the hashbrown idea!!!!! Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 12, 2012 Share Posted August 12, 2012 It does freeze ok if you are going to add a bunch of veges and sauce to it. But if you were going to eat it by itself it would probably have a weird texture after freezing. Link to comment Share on other sites More sharing options...
Liseygurl Posted August 14, 2012 Share Posted August 14, 2012 I steamed mine whole for about 30-45 mins then cut in half scooped out the stringy flesh and combined with my ready made meat sauce , mince meat, onions, mushrooms, basil, other herbs, tomatos, garlic..... So good the best pasta alternative even my husband loved eating it, it reminded him of takeaway, very delicious and it freezes well. Link to comment Share on other sites More sharing options...
areldi Posted August 18, 2012 Share Posted August 18, 2012 I was just about to start a thread asking best way to cook a spaghetti squash but noticed this one - very timely! I've just bought my first one and since I'm in the UK this is a Big Deal as I've never seen one before and may never see another so I've got to get it right first time That looks like two votes for the Well Fed method so I'll give that a try. Now, if only I could get a jicama too... Coloradogrrrl21 - how did your squash turn out? Link to comment Share on other sites More sharing options...
LivelyLady Posted August 18, 2012 Share Posted August 18, 2012 I just throw it in a pre-heated 400 degree oven for 35-40 minutes, then take it out, set it on the counter for about 10-15 minutes until it's cool enough to handle, cut it in half, scoop out the seeds, shred it and bam, done. It freezes well alone or in pre-made meals. LOVE it. My favorite is with chicken thighs, sauteed chard, basil and olive oil. It's like pesto-ish. I've eaten that every day for a week and been a happy camper. Link to comment Share on other sites More sharing options...
TriciaLo14 Posted August 19, 2012 Share Posted August 19, 2012 Oh man I could eat spaghetti squash everyday. I love it plain w some spices.... "stuffed" w chicken and broccoli, alongside meatballs and sauce ( we're Italian!!!)... I could go on for days!!! Link to comment Share on other sites More sharing options...
HowToBeCrunchy Posted August 27, 2012 Author Share Posted August 27, 2012 So I finally made my first spaghetti squash today. And while making my single person portion it got me thinking about the lack of one person serving size paleo recipes and blogs . . . so I made one! Paleo4One.blogspot.com I will be posting my recipe for chicken, bacon, artichoke spaghetti squash as my first recipe! Link to comment Share on other sites More sharing options...
Susan W Posted August 27, 2012 Share Posted August 27, 2012 I use my crockpot to cook my spaghetti squash. I just plop it in on low (no water or anything else) and go to work. I come home to perfectly baked spaghetti squash. I let it cool until managable and then cut it in half and scoop out the seeds and shred the rest into a bowl. I love it with ground grass fed beef and marinara sauce. I have frozen it by itself and it gets a bit mushy. Then I froze it with the sauce on it and it worked much better. Link to comment Share on other sites More sharing options...
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