ruining my good lunch

[Deleted]

I just had meatballs and pasta sauce over roasted spaghetti squash (dinner leftovers).  So yummy... and now I'm off in search of peanut M&M's.

[thyme4change]

Could be worse.  You could have had meatballs of white pasta, and then had peanut M&Ms.  

[swamp]

May 8, 2013 11:53:50 GMT -5 thyme4change said:

Could be worse.  You could have had meatballs of white pasta, and then had peanut M&Ms.  

and put cheese whiz on the pasta.

[raeoflyte]

Does spaghetti squash have a squash texture? I've been too scared to try it, but roasted sounds pretty good.

[swamp]

May 8, 2013 11:54:43 GMT -5 raeoflyte said:

Does spaghetti squash have a squash texture? I've been too scared to try it, but roasted sounds pretty good.

No, it has an al dente spaghetti texture. 

[thyme4change]

Spaghetti squash is awesome.  I don't put meatballs on it because it is too thin.  But I saute it with a little olive oil and mix artichoke hearts with it (I get the frozen ones, because the ones in the jar are way too oily and greasy for me.)  I put a little parmesan cheese on top.  So good!

[imawino]

Ha!  I am currently dining on a small piece of swordfish and some broccoli.  Check with me in about an hour to see what fatty junk food I found and shoved down my pie-hole between now and then. 

[thyme4change]

May 8, 2013 11:54:43 GMT -5 raeoflyte said:

Does spaghetti squash have a squash texture? I've been too scared to try it, but roasted sounds pretty good.

Don't be scared.  What is the worst that could happen?  You hate it, spit it out, eat a bowl of cereal for dinner and toss out a buck-fifty worth of cooked spaghetti squash.  It isn't a big commitment, so you really should try it.

[Wisconsin Beth]

May 8, 2013 11:59:14 GMT -5 thyme4change said:

May 8, 2013 11:54:43 GMT -5 raeoflyte said:

Does spaghetti squash have a squash texture? I've been too scared to try it, but roasted sounds pretty good.

Don't be scared.  What is the worst that could happen?  You hate it, spit it out, eat a bowl of cereal for dinner and toss out a buck-fifty worth of cooked spaghetti squash.  It isn't a big commitment, so you really should try it.

I odn't know why but Beth Thyme for this comment.

And I'm off to eat my frozen dinner for lunch. 

[Deleted]

May 8, 2013 11:56:36 GMT -5 thyme4change said:

Spaghetti squash is awesome.  I don't put meatballs on it because it is too thin.  But I saute it with a little olive oil and mix artichoke hearts with it (I get the frozen ones, because the ones in the jar are way too oily and greasy for me.)  I put a little parmesan cheese on top.  So good!

that sounds good!  I've never had artichoke before though - how does it taste?


oh, and the machines didn't have the M&M's so I settled for a Snickers with almonds.  My tummy isn't happy with me right now and myfitnesspal won't be happy either when I log it. 

[thyme4change]

I've never had artichoke before though - how does it taste?

Very distinctive.  I can't think of anything that is similar.  Maybe somewhat cabbage-ish, but nothing like cabbage.  As I said - for that recipe I used the frozen artichoke hearts.  They come all clean and ready to eat, and I just use the saute pan to heat them.  I also throw in those little tomatoes, maybe some herbs, if I have them around.  Sometimes I serve that with shrimp.  It doesn't really go with meatloaf.  

[thyme4change]

I cut it in half, clean out the seeds and that middle part and put it in a lasagne pan (or cake pan) face down and put a couple inches of water in there.  After it bakes for 45 minutes (maybe?  I have to google it every time) I used a fork to shred out the spaghetti pieces.  If it doesn't shred out really easily, I cook it longer.  

[Deleted]

You missed the last step, wrongisde -- after cooking you have to run a fork through the flesh to get the little strands.

[thyme4change]

www.thekitchn.com/how-to-cook-spaghetti-squash-178036

[Deleted]

I halved it, brushed some olive oil on the exposed insides, put it on a cookie sheet with insides face down, and roasted it at 400 for about 30 mins.  It came out nicely.

[kittensaver]

Also try roasted spaghetti squash tossed with fresh arugula, toasted pine nuts, crumbled ricotta salata or feta cheese and a little EVOO/salt/pepper.  

[amishgal]

May 8, 2013 12:11:04 GMT -5 @moneyjenny82 said:

I halved it, brushed some olive oil on the exposed insides, put it on a cookie sheet with insides face down, and roasted it at 400 for about 30 mins.  It came out nicely.

That's exactly how I make mine and it comes out great. But I put down some parchment paper so I don't have to wash the cookie sheet. 

[thyme4change]

May 8, 2013 12:14:33 GMT -5 kittensaver said:

Also try roasted spaghetti squash tossed with fresh arugula, toasted pine nuts, crumbled ricotta salata or feta cheese and a little EVOO/salt/pepper.  

That sounds way better than mine.  Should that squash be cold, or is it still warm?

[kittensaver]

May 8, 2013 12:43:52 GMT -5 thyme4change said:

May 8, 2013 12:14:33 GMT -5 kittensaver said:

Also try roasted spaghetti squash tossed with fresh arugula, toasted pine nuts, crumbled ricotta salata or feta cheese and a little EVOO/salt/pepper.  

That sounds way better than mine.  Should that squash be cold, or is it still warm?

Warm. But I'm going to try yours too!

Artichokes would be great paired with olives and sundried tomatoes in a squash dish