Spaghetti squash

Discussion in 'Food and nutrition' started by The Bubbo, Mar 18, 2006.

  1. The Bubbo

    The Bubbo Guest

    Tonight's dinner...spaghetti squash (now that i've gotten over my aversion to
    it)

    I microwaved a poked spaghetti squash for about 12 minutes, cut it in half and
    gutted it.
    Chopped radicchio, fennel bulb and kale.
    Sauteed all of this in the wok. Added orange juice, lime juice, garlic, and
    tamari. Cooked until the liquid was gone, finished with sesame oil.

    not pretty to look at but delicious to eat.

    And there's a loaf of honey graham bread in the machine right now.


    --
    ..:Heather:.
    www.velvet-c.com
    Step off, beyotches, I'm the roflpimp!
     
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  2. jmcquown

    jmcquown Guest

    The Bubbo wrote:
    > Tonight's dinner...spaghetti squash (now that i've gotten over my
    > aversion to it)
    >

    (snippage)

    I still have a problem with spaghetti squash never actually getting tender.
    Doesn't matter how long I cook it or how I cook it, it's still *way* more
    than "al dente". I don't want it to crunch, otherwise I'd just eat dry
    noodles or mostly uncooked noodles.

    Of course, you must take into consideration I don't have a problem with
    eating pasta and other carbs. I eat vegetables I enjoy. I don't like
    vegetables that pretend to be something they aren't. Same theory; I don't
    like soy burgers pretending to be meat.

    Jill
     
  3. jmcquown wrote on 19 Mar 2006 in rec.food.cooking

    > The Bubbo wrote:
    > > Tonight's dinner...spaghetti squash (now that i've gotten over my
    > > aversion to it)
    > >

    > (snippage)
    >
    > I still have a problem with spaghetti squash never actually getting
    > tender. Doesn't matter how long I cook it or how I cook it, it's still
    > *way* more than "al dente". I don't want it to crunch, otherwise I'd
    > just eat dry noodles or mostly uncooked noodles.
    >
    > Of course, you must take into consideration I don't have a problem
    > with eating pasta and other carbs. I eat vegetables I enjoy. I don't
    > like vegetables that pretend to be something they aren't. Same
    > theory; I don't like soy burgers pretending to be meat.
    >
    > Jill
    >
    >
    >


    I like sketty squash 2 ways...with just salt & pepper and a pat of butter
    or burried under sausage sketty sauce.

    --
    -Alan
     
  4. The Bubbo

    The Bubbo Guest

    jmcquown wrote:
    > The Bubbo wrote:
    >> Tonight's dinner...spaghetti squash (now that i've gotten over my
    >> aversion to it)
    >>

    > (snippage)
    >
    > I still have a problem with spaghetti squash never actually getting tender.
    > Doesn't matter how long I cook it or how I cook it, it's still *way* more
    > than "al dente". I don't want it to crunch, otherwise I'd just eat dry
    > noodles or mostly uncooked noodles.
    >
    > Of course, you must take into consideration I don't have a problem with
    > eating pasta and other carbs. I eat vegetables I enjoy. I don't like
    > vegetables that pretend to be something they aren't. Same theory; I don't
    > like soy burgers pretending to be meat.
    >
    > Jill
    >
    >


    i don't even pretend it's spaghetti, i don't eat it like spaghetti. I have the
    same issue with fake meat, non-meat protein is fine, like tofu and seitan, but
    I don't care for the ones that pretend to be meat (except the fake meatballs,
    those are good).

    --
    ..:Heather:.
    www.velvet-c.com
    Step off, beyotches, I'm the roflpimp!
     
  5. sf

    sf Guest

    On Sun, 19 Mar 2006 16:48:35 -0600, jmcquown wrote:

    > The Bubbo wrote:
    > > Tonight's dinner...spaghetti squash (now that i've gotten over my
    > > aversion to it)
    > >

    > (snippage)
    >
    > I still have a problem with spaghetti squash never actually getting tender.
    > Doesn't matter how long I cook it or how I cook it, it's still *way* more
    > than "al dente". I don't want it to crunch, otherwise I'd just eat dry
    > noodles or mostly uncooked noodles.
    >

    Well, it's never *that* "crunchy.... but go ahead and dislike it all
    you want because that means there's more for me!

    > Of course, you must take into consideration I don't have a problem with
    > eating pasta and other carbs. I eat vegetables I enjoy. I don't like
    > vegetables that pretend to be something they aren't.


    Most squash is stringy. This one is stringier than most and still
    edible. Someone decided to call it "spaghetti" squash. That's
    marketing; vegetables are inanimate objects incapable of "pretending".

    > Same theory; I don't like soy burgers pretending to be meat.
    >

    The only one I've ever tried was called a garden burger and it was
    quite tasty. I'd eat it again.
    --

    Practice safe eating. Always use condiments.
     
  6. On Sun 19 Mar 2006 10:15:54p, Thus Spake Zarathustra, or was it sf?

    > On Sun, 19 Mar 2006 16:48:35 -0600, jmcquown wrote:
    >
    >> The Bubbo wrote:
    >> > Tonight's dinner...spaghetti squash (now that i've gotten over my
    >> > aversion to it)
    >> >

    >> (snippage)
    >>
    >> I still have a problem with spaghetti squash never actually getting
    >> tender. Doesn't matter how long I cook it or how I cook it, it's still
    >> *way* more than "al dente". I don't want it to crunch, otherwise I'd
    >> just eat dry noodles or mostly uncooked noodles.
    >>

    > Well, it's never *that* "crunchy.... but go ahead and dislike it all
    > you want because that means there's more for me!
    >
    >> Of course, you must take into consideration I don't have a problem
    >> with eating pasta and other carbs. I eat vegetables I enjoy. I don't
    >> like vegetables that pretend to be something they aren't.

    >
    > Most squash is stringy. This one is stringier than most and still
    > edible. Someone decided to call it "spaghetti" squash. That's
    > marketing; vegetables are inanimate objects incapable of "pretending".
    >
    >> Same theory; I don't like soy burgers pretending to be meat.
    >>

    > The only one I've ever tried was called a garden burger and it was
    > quite tasty. I'd eat it again.


    I don't like spaghetti squash or "garden burgers". You are more than
    welcome to my share.

    I have used a small amount of TVP in spaghetti sauce in place of the
    additional calories and fat that meat would contribute. At least I could
    eat it. I was done with the garden burger after one bite.

    --
    Wayne Boatwright o¿o
    ____________________

    BIOYA
     
  7. Dee Randall

    Dee Randall Guest

    "The Bubbo" <[email protected]> wrote in message
    news:p[email protected]
    > jmcquown wrote:
    >> The Bubbo wrote:
    >>> Tonight's dinner...spaghetti squash (now that i've gotten over my
    >>> aversion to it)
    >>>

    >> (snippage)
    >>
    >> I still have a problem with spaghetti squash never actually getting
    >> tender.
    >> Doesn't matter how long I cook it or how I cook it, it's still *way* more
    >> than "al dente". I don't want it to crunch, otherwise I'd just eat dry
    >> noodles or mostly uncooked noodles.
    >>
    >> Of course, you must take into consideration I don't have a problem with
    >> eating pasta and other carbs. I eat vegetables I enjoy. I don't like
    >> vegetables that pretend to be something they aren't. Same theory; I
    >> don't
    >> like soy burgers pretending to be meat.
    >>
    >> Jill
    >>
    >>

    >
    > i don't even pretend it's spaghetti, i don't eat it like spaghetti. I have
    > the
    > same issue with fake meat, non-meat protein is fine, like tofu and seitan,
    > but
    > I don't care for the ones that pretend to be meat (except the fake
    > meatballs,
    > those are good).
    >
    > --
    > .:Heather:.


    For those who don't care for meat taste or looks, pretend/fake meat is
    laughable.
    For a vegetarian, I would think one wouldn't want to be reminded.
    What's the point of it -- don't know.
    Dee Dee
     
  8. sf wrote:

    > Most squash is stringy. This one is stringier than most and still
    > edible. Someone decided to call it "spaghetti" squash. That's
    > marketing; vegetables are inanimate objects incapable of "pretending".


    Google "plant mimicry" sometime, and see where it leads you. Here's one
    example:

    http://www.biologie.uni-ulm.de/bio3/Chemecol/Papers/2003art.pdf


    Back to the issue at hand, I find that spaghetti squash works well in
    recipes which call for al dente fideo noodles.


    >> I don't like soy burgers pretending to be meat.

    >
    > The only one I've ever tried was called a garden burger and it was
    > quite tasty. I'd eat it again.


    The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
    REAL Buffalo wings.

    Bob
     
  9. sf

    sf Guest

    On 19 Mar 2006 23:41:06 -0600, Bob Terwilliger wrote:

    > The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
    > REAL Buffalo wings.


    LOL! Here's how out of touch I am.... I had NO idea they had branched
    out into Buffalo Wings.
    --

    Practice safe eating. Always use condiments.
     
  10. On Sun, 19 Mar 2006 22:57:11 GMT, Mr Libido Incognito <[email protected]>
    wrote:

    >I like sketty squash 2 ways...with just salt & pepper and a pat of butter
    >or burried under sausage sketty sauce.


    I've only eaten it with the salt, pepper, and butter. To me, it
    tastes exactly like carrots, so I use it as the vegetable part of a
    meal.

    Never tried to use it as a substitute for pasta. I'm not sure if I
    want to or not. LOL!

    Peace,
    Carol
     
  11. On Sun, 19 Mar 2006 21:15:54 -0800, sf <[email protected]>
    wrote:

    >Most squash is stringy. This one is stringier than most and still
    >edible. Someone decided to call it "spaghetti" squash. That's
    >marketing; vegetables are inanimate objects incapable of "pretending".


    Oh, yes they do! Spaghetti squash has been monitoring planet earth
    for quite awhile. It's only a matter of time before they're running
    this joint.

    Carol, adjusting her foil hat
     
  12. On Sun 19 Mar 2006 10:48:29p, Thus Spake Zarathustra, or was it sf?

    > On 19 Mar 2006 23:41:06 -0600, Bob Terwilliger wrote:
    >
    >> The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
    >> REAL Buffalo wings.

    >
    > LOL! Here's how out of touch I am.... I had NO idea they had branched
    > out into Buffalo Wings.


    Imagine! A vegetable buffalo! Or, a vegetable chicken with wings!

    DNA/gene splicing is a wonderful thing. :)

    --
    Wayne Boatwright o¿o
    ____________________

    BIOYA
     
  13. sf

    sf Guest

    On Sun, 19 Mar 2006 23:55:22 -0600, Damsel in dis Dress wrote:

    > On Sun, 19 Mar 2006 21:15:54 -0800, sf <[email protected]>
    > wrote:
    >
    > >Most squash is stringy. This one is stringier than most and still
    > >edible. Someone decided to call it "spaghetti" squash. That's
    > >marketing; vegetables are inanimate objects incapable of "pretending".

    >
    > Oh, yes they do! Spaghetti squash has been monitoring planet earth
    > for quite awhile. It's only a matter of time before they're running
    > this joint.
    >
    > Carol, adjusting her foil hat


    LOL! I can picture it now....
    --

    Practice safe eating. Always use condiments.
     
  14. sf

    sf Guest

    On Sun, 19 Mar 2006 23:53:24 -0600, Damsel in dis Dress wrote:

    >
    > Never tried to use it as a substitute for pasta. I'm not sure if I
    > want to or not. LOL!


    I tried it once with tomato (marinara) sauce... yuck. However, it's
    very good with butter and a light sprinkling of parmesan or romano.
    --

    Practice safe eating. Always use condiments.
     
  15. sf <[email protected]> hitched up their panties and posted
    news:[email protected]:

    > On Sun, 19 Mar 2006 23:53:24 -0600, Damsel in dis Dress wrote:
    >
    >>
    >> Never tried to use it as a substitute for pasta. I'm not sure if I
    >> want to or not. LOL!

    >
    > I tried it once with tomato (marinara) sauce... yuck. However, it's
    > very good with butter and a light sprinkling of parmesan or romano.


    I like it with butter, cheese and S&P. I've had it with a tomatoe based
    sauce and didn't care for it either.

    Michael

    --
    "The most remarkable thing about my mother is that for thirty years she
    served the family nothing but leftovers. The original meal has never been
    found."

    --Calvin Trillin
     
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