my kind of cooking, am saving for the time when we again have an oven, Lee
"Tiger Lily" > wrote in message
...
>i must be lazy
>
> i cut the spaghetti squash in 1/2, scoop out the seeds, fill the gap with
> bolognaise sauce or basil tomato sauce or......... whatever s'getti sauce
> i want to (haven't tried alfredo)
>
> put a rack in a pan, put some water in the pan, place the squash on the
> rack and pop it in the over for ? 45 min to 1 hour (pierce the squash with
> a fork to test for doneness)
>
> 1/2 of a spaghetti squash will feed myself and hubby (teenlet wrinkles his
> nose at it)
>
> the shredding/stringing of the squash is done on your plate at the table,
> along with getting rid of any skin you don't want to eat
>
> LOL
>
> kate
>
> On 9/20/2010 8:03 AM, Janet wrote:
>> I'm going to give this a try later this week. I bought a spaghetti squash
>> and cooked it about 30 years ago, and it was a complete failure. I don't
>> think I had good instructions! I'd like something besides Alton Brown's
>> "eggplant pasta" to add to my pseudo-spaghetti list. (Eggplant pasta is
>> delicious as a vehicle for meat sauce when I want that comfort food fix,
>> but
>> very time/labor intensive--and also very salty, even for me, who loves
>> salt.)
>>
>> My one question is, if you bake the "spaghettied" squash with the cheese
>> and
>> sauce instead of microwaving it--don't like microwaved cheese!--does it
>> get
>> overcooked easily? Are you just looking at browning under the broiler, or
>> a
>> quick warm up?
>>
>>
>>
>