Kaleena Posted January 30, 2013 Share Posted January 30, 2013 I want to make this recipe tonight http://www.theclothesmakethegirl.com/2012/09/13/weirdly-awesome-awesomely-weird-dinner/ but for two.... I have never cooked a spaghetti squash before so I was wondering if one is enough to feed 2 people. Should I double the sardines too? Also, what is the best way to cook the squash for the "pasta"-like consistently. Slow cooker, oven, half whole? What do you do with the rest of it? Any advice would be appreciated. Thanks! Link to comment Share on other sites More sharing options...
Derval Posted January 30, 2013 Share Posted January 30, 2013 I only cooked it once (very hard to get here) and yes 1 squash will be enough for 2. I baked mine in the oven split in half. I "forked" it all and kept what I didn't need in a container in teh fridge. Link to comment Share on other sites More sharing options...
jhuss22 Posted January 30, 2013 Share Posted January 30, 2013 We have had spaguetti squash quite a bit. So good! I do pretty much the same as Derval. I cut it in half, scoop out the gunk, and place face down on a baking sheet and throw it in the oven on 400 degrees for about 45 minutes. Depending on the size, sometimes half of one is plenty for two people! haha. Any leftovers I just throw in the fridge in a container or plastic bag. You can do it whole; it just takes longer to be ready. I would also reccommend that you let it cool 5-10 minutes before forking out the goodness. Link to comment Share on other sites More sharing options...
Susan W Posted January 30, 2013 Share Posted January 30, 2013 I cook it all the time. One will be more than enough for the two of you. I buy the smallish size so it fits in my oval slow cooker. 4 hours on high..maybe a little less depending on the size. No need to poke holes in it or anything. Just toss it in whole. I much prefer dealing with the cutting and the seeds after it's cooked. Let it cool just a bit so it's easier to handle. It cools much quicker if you slice it in half lengthwise right after you take it out of the slow cooker. Just use a kitchen towel to handle it. Enjoy! Link to comment Share on other sites More sharing options...
Terez Posted January 30, 2013 Share Posted January 30, 2013 No need to poke holes in it or anything. Just toss it in whole. Really? Do you add any water to the crock or do you cook it dry? Tere Link to comment Share on other sites More sharing options...
Susan W Posted January 30, 2013 Share Posted January 30, 2013 Really? Do you add any water to the crock or do you cook it dry? Tere Totally dry. A little steam builds up as it cooks. It also smells really good. Link to comment Share on other sites More sharing options...
praxisproject Posted January 30, 2013 Share Posted January 30, 2013 Some of them are insanely big, one I got about 10-12 meals out of. Neverending squash lol Give the strands a good fluff up before you do the servings, my first ones were way too big. Link to comment Share on other sites More sharing options...
annnewjerz Posted January 30, 2013 Share Posted January 30, 2013 Just made spaghetti squash with meatballs on Monday night and it was awesome. Used this recipe for the spaghetti squash and it was awesome. http://low-cholesterol.food.com/recipe/properly-prepared-spaghetti-squash-162765 I roasted at 375 for like 50 minutes instead of 40 and it was still a little al dente, but I liked it that way. Link to comment Share on other sites More sharing options...
Kaleena Posted January 30, 2013 Author Share Posted January 30, 2013 Cool, thanks everyone. My spaghetti looks a little mushy but I tried a bit and it's delish. Hopefully the rest of the recipe will come together nicely later tonight Link to comment Share on other sites More sharing options...
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