I thought it was time to resurrect this thread. I miss some of the yummy talk on here!

Anyway, I just finished another successful foray into new territory.

I've always loved spaghetti squash. I love how you can make it instead of pasta - steam it up, shred it, toss it with a little olive oil, black pepper and parmesan cheese and presto! Instant side dish that is delicious, filling, and quite healthy too.

It's been coming up at my local chain grocery store, and in smaller sizes, too, which is perfect for my 82-year old mom and me. So I picked up one, and it had a big label on it with a recipe for a Southwestern style (that's SW US for you non Americans) spaghetti squash.

Corn, black beans, canned diced tomato, cilantro, Southwestern seasoning (I used Penzey's Adobo Blend) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven.

Yum!

This guy wants to discuss some exotic fare...

Thursday Khajiit made crawfish creole. It was delicious.

This post has been edited by TheCheshireKhajiit: Oct 24 2016, 02:30 AM

That does sound good *mouth waters*

Wow, that does sound good! Especially the idea of replacing pasta (which raises the blood sugar worse than eating sugar does) with squash! I may try doing that myself!









WOO HOO, Cajun food !!!!

I want some crawfish creole over spaghetti squash!

That does sound quite delicious!

The crawfish creole, that is, with or without spaghetti squash . . .

Instead of rice. Hmm, Khajiit may have to try this some time.


Never had it with the squash. Usually white or brown rice.

Spaghetti squash by itself has little flavor - clean, very light. Much like rice or pasta, it is highly adaptable to any kind of seasoning. So I imagine anything Creole would go very well over spaghetti squash. I'll have to look into it myself next time . . .

Yep, Khajiit loves Cajun and Creole food. This one makes a mean crawfish etoufee and sausage and chicken jambalaya also.


How is the texture? Khajiit has a big thing about textures.

I had to go to New Orleans 3 times to pick up dogs, and every time got there early enough to stop and eat some great Cajun food, I LOVE it !!!!!!!








I have used Eggplant in place of pasta in casseroles; squash is probably the same - it is like pasta in consistency; but doesn't swell up when cooked so you have to use more to create a plate (but it is much healthier for you).

New Orleans is a cool place. Sure parts of it are very scary, but the parts that aren't are cool. The food and atmosphere is why Khajiit likes to go.




Hmmm, as long as it's not too awfully mushy it should be fine. Khajiit shall investigate.

Squash will turn very mushy if you overcook it.

I find steaming it for ten or thirteen minutes will make it just about perfect - less time for the smaller ones. It becomes stringy (hence the name Spaghetti Squash) but like mALX said, it's just like pasta.

What do you Steam it in? Like a vegetable steamer or something similar?

I'm not a fan of mushy either.

I use a microwave safe casserole dish in the microwave. Just a little bit of water, enough to cover the bottom of the dish. Cut the squash in half, seed it, and place it cut side down. Microwave on HIGH for 10 to 13 minutes, depending on size of the squash and power of the oven.

When it is tender, you should be able to run a fork around the shell and the meat should peel off in shreds. Just like spaghetti.

Mushy works for somethings (though admittedly Khajiit is having trouble thinking of what exactly), but if we are trying to simulate noodles then they need to be a little firmish.


Awesome tip! Will definitely try this! Possibly in the near future!

This post has been edited by TheCheshireKhajiit: Oct 24 2016, 08:08 AM

Ice Cream is good even though it is mushy!

I cook spaghetti squashed halved and cut side down in the microwave like Rider does. If you cook it less the 'spaghetti' strands will have a little bit of a vegetable crunch to them. The longer you cook it the softer it will get all the way to mushy.

In my opinion it is not as good as pasta for sure. But it's not bad and has about zero calories.

I agree with 'Cadian here - it's not quite as good as pasta (especially al dente pasta). But when you're trying to cut carbs, it's a great way to go.

What I like about this is how well the squash absorbs the flavors of whatever you add to it. It's that versatile. Italian, southwest, even Cajun, it's going to suck it all up.

I do love me some Cajun over brown rice, too. Stir fry, as well.

Oh very good! Khajiit does indeed love ice cream.