[Magdalen] what-you-do-with....spaghetti squash

[Susan Hagen]

The only way I like it is drenched in butter so that sort of defeats
any health purpose for eating it.
Susan

On Fri, Feb 27, 2015 at 11:04 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> I am not a fan of spaghetti squash. Let me say that right up front. As a
> substitute for pasta, it just hasn't worked at all for me. The texture is
> wrong, and the sauce slides right off the strands. However, for a number of
> reasons, pasta is mostly off the table in our household, though brown rice
> noodles are allowed on occasion. Not long ago, a spaghetti squash appeared
> in the "bounty share" box we get from our online grocery, and I was faced
> with the dilemma of what to do with it. One recipe I had previously
> used had been moderately successful but needed tweaking, so I made some
> additions and subtractions and this is what I came up with. I didn't
> measure anything because I tend to cook by "eyeballing". Sorry about that!
>
> Cut one medium-sized spaghetti squash in half around the equator (not
> lengthwise) and scrape out the seeds and strings. Set them cut side down on
> a plate and nuke them in the microwave for 8-9 minutes. Test for doneness
> by scraping the inside of one with a spoon; if it "strings" it's done, if
> not, nuke for another minute.
> Beat one egg in a bowl and add just enough parmesan cheese to make it a
> little thick. Add one carton (15 oz.) ricotta cheese and mix thoroughly.
> Add a handful of parsley flakes and salt and pepper to taste Scrape the
> insides of the squash into the egg and cheese mixture and mix thoroughly.
> Grease an 8x8 pan and put half the squash mixture in it. Spread shredded
> mozzarella cheese over the top. (At this point I dotted it with basil pesto
> mix from a jar, but that's purely optional; I only did it because I had
> it.) Top with the remaining squash mixture, more mozzarella, (and more
> pesto) and about half a jar of marinara sauce. Sprinkle with parmesan
> cheese if desired. Bake at 375F for an hour.
>
> This came out as a custardy sort of dish that was very satisfying in the
> way mac and cheese or lasagne or things of that sort are. It was filling
> without being heavy and S/O has requested a repeat. There are enough
> leftovers for another meal for us and I think it will reheat in the
> microwave all right. I'm contemplating the possibility of a "mac and
> cheese" type varation using cottage cheese and perhaps a mild cheddar
> (shredded).



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