Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Spaghetti squash
Posted by: Drea, Wednesday, December 13, 2006, 5:33pm
I have two spaghetti squashes in the kitchen just waiting to be cooked. Does anyone have any good suggestions on how to prepare them for an A secretor? I could look this up on google, but I like getting personal recommendations better.
Posted by: Alia Vo, Wednesday, December 13, 2006, 5:52pm; Reply: 1
I can't think of any recipes, since it's not a typcial food item I consume.

You can simply use the squash threads as a 'noodle' replacement in any recipe calling for noodles; substitute for equal measure.  Or make up a bath of 'No Tomato Sauce' and serve over spaghetti squash threads.

Alia
Posted by: 972 (Guest), Wednesday, December 13, 2006, 6:37pm; Reply: 2
spaghetti squash recipes
http://www.cooks.com/rec/search/0,1-0,spaghetti_squash,FF.html


Check for compliant foods


http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=36922&WT.srch=1
Double-Spaghetti Squash  
Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

Prep Time:10 min  
Start to Finish:1 hr 50 min  
Makes:4 servings  

1 medium spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

1. Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
2. Cook and drain spaghetti as directed on package.
3. Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.  

Nutrition Information:
1 Serving: Calories 210 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 270 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 12 %; Calcium 12 %; Iron 12 % Exchanges: 2 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...  
Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.  
Time Saver  
Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.
Posted by: Drea, Wednesday, December 13, 2006, 7:34pm; Reply: 3
Thanks for the recipe post, M2E. I'll make some subs and call it good. I'm thinking percorino for the parmesan, soybean pasta for the spaghetti, ghee for the margarine. Yum.
Posted by: 972 (Guest), Wednesday, December 13, 2006, 7:36pm; Reply: 4
You're Welcome!  Sounds yummy!  Now I'm hungry.  I'm off to go get Eliana for her developmental re-evaluation.

Quoted from outdoordrea
Thanks for the recipe post, M2E. I'll make some subs and call it good. I'm thinking percorino for the parmesan, soybean pasta for the spaghetti, ghee for the margarine. Yum.


Posted by: 312 (Guest), Wednesday, December 13, 2006, 8:02pm; Reply: 5
Rachael Ray from food network made a dish called "cacio e pepe" by just cooking the squash, then tossing it with
2 tb of evoo, about a cup of romano (I'd definitely use pecorino) and some salt and pepper.  
I usually make a meat sauce with ground turkey and maybe mushrooms to put on the spaghetti squash, I bet ground
chicken would be good also, with a touch of rosemary......
Posted by: Drea, Thursday, December 14, 2006, 5:57pm; Reply: 6
I made one of the spaghetti squashes last night and it was either that or the oatmeal cookies I ate that made my knees and feet swell up.

I cooked the squash and added some ghee, pecurino cheese (about a TBSP), some fresh garlic, some dried parsley, and a dash of sea salt. Then I cooked up some Tinkyada rice elbows and tossed them altogether. It tasted fantastic.

Then the DH cooked up some oatmeal cookies and I ate two small ones. All this happened before 8pm. At 10pm when I went to bed, I noticed that my feet had swelled up like little balloons and my knees, too. I asked him what was in the cookies, and he said: wheat, milk, butter, honey, cinnamon, and oats.

I'm surprised that just a small amount of wheat, milk, butter would have affected me so since I sometimes do consume all of the above and this hasn't happened so pronounced before.

Anybody have any ideas? Now I'm afraid to try the squash again (I have another one that needs to be cooked), even though it was probably the cookies.
Posted by: 972 (Guest), Thursday, December 14, 2006, 6:37pm; Reply: 7
I would say it was the cookies.  If I have small amounts of milk/dairy I'm fine.  But too much and I feel awful
Posted by: gulfcoastguy, Thursday, December 14, 2006, 7:06pm; Reply: 8
You could try a controlled experiment sans wheat and see if you get the same result.
Posted by: jayney-O (Guest), Thursday, December 14, 2006, 9:45pm; Reply: 9
um, the cookies?
Posted by: Drea, Thursday, December 14, 2006, 10:59pm; Reply: 10
I thought the DH took the cookies with him to work this morning because I didn't see them anywhere. Then when I was reheating my split pea soup from earlier this week I saw them in the microwave.

But after last night, I didn't want a repeat, so I put them back into the microwave without eating any more! That's progress.
Posted by: Lola, Friday, December 15, 2006, 12:49am; Reply: 11
it is also the cheese contributing to the swelling.........sorry!

have some dandelion tea to get rid of the extra water retention.....or in capsules.
Posted by: Drea, Friday, December 15, 2006, 2:40am; Reply: 12
Lola, even a TBSP of sheep's cheese? I eat that much in other foods (sometimes on eggs or in a salad) and have never noticed that kind of swelling.
Posted by: Lola, Friday, December 15, 2006, 2:45am; Reply: 13
then it must be something else, doing that to you.

cheese, even compliant makes me swell.......must be the salt content, plus the fact that dairy is very inflamatory in certain bts.
Posted by: Drea, Friday, December 15, 2006, 3:36am; Reply: 14
As an experiment, I'm eating exactly what I did last night (without the pecurino) and the oatmeal cookies to see if my feet swell up again. I realize that it's not a real experiment because I'm changing more than one item...so maybe I'll have a cookie. ;D
Posted by: Lola, Friday, December 15, 2006, 4:49am; Reply: 15
;) report back!
Posted by: Drea, Friday, December 15, 2006, 4:09pm; Reply: 16
Well I made the second squash like so: after cooking and scooping, I added a TBSP of ghee, some salt, 4 crushed cloves of garlic, tossed together and ate. I also had one glass of red wine. I abstained from the pecurino and the cookies. My feet were a bit swollen about an hour after the meal. My knees, too, but I'm not certain they (the knees) ever completely unswelled, whereas my weren't swollen before the meal.

Whadya think could be going on? I guess I'm not going to be eating spaghetti squash for a while; it's only a neutral anyway. Too bad, though, because it was delicious!
Posted by: Lola, Friday, December 15, 2006, 10:09pm; Reply: 17
it must be the sulfates in the wine.......I can t have more than a quarter of a glass once in a blue moon!
swelling guarantied if I have more and regularly.
Posted by: Drea, Friday, December 15, 2006, 10:14pm; Reply: 18
I don't think it's the wine, as I drink that fairly often. Perhaps it was the combination of the squash, cheese, wine, and cookies.  :-/

I had two cookies today apart from the wine and the squash to see if was those; so far, no swelling. Weird.
Print page generated: Saturday, October 25, 2014, 5:46am