Tonight's dinner...spaghetti squash (now that i've gotten over my aversion to
it)

I microwaved a poked spaghetti squash for about 12 minutes, cut it in half and
gutted it.
Chopped radicchio, fennel bulb and kale.
Sauteed all of this in the wok. Added orange juice, lime juice, garlic, and
tamari. Cooked until the liquid was gone, finished with sesame oil.

not pretty to look at but delicious to eat.

And there's a loaf of honey graham bread in the machine right now.


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> Tonight's dinner...spaghetti squash (now that i've gotten over my
> aversion to it)
>
(snippage)

I still have a problem with spaghetti squash never actually getting tender.
Doesn't matter how long I cook it or how I cook it, it's still *way* more
than "al dente". I don't want it to crunch, otherwise I'd just eat dry
noodles or mostly uncooked noodles.

Of course, you must take into consideration I don't have a problem with
eating pasta and other carbs. I eat vegetables I enjoy. I don't like
vegetables that pretend to be something they aren't. Same theory; I don't
like soy burgers pretending to be meat.

Jill

http://www.pixentral.com/show.php?pi...Urv05evg5BZBE1

my spaghetti squash excitement!

jmcquown wrote on 19 Mar 2006 in rec.food.cooking

> The Bubbo wrote:
> > Tonight's dinner...spaghetti squash (now that i've gotten over my
> > aversion to it)
> >
> (snippage)
>
> I still have a problem with spaghetti squash never actually getting
> tender. Doesn't matter how long I cook it or how I cook it, it's still
> *way* more than "al dente". I don't want it to crunch, otherwise I'd
> just eat dry noodles or mostly uncooked noodles.
>
> Of course, you must take into consideration I don't have a problem
> with eating pasta and other carbs. I eat vegetables I enjoy. I don't
> like vegetables that pretend to be something they aren't. Same
> theory; I don't like soy burgers pretending to be meat.
>
> Jill
>
>
>

I like sketty squash 2 ways...with just salt & pepper and a pat of butter
or burried under sausage sketty sauce.

--
-Alan

jmcquown wrote:
> The Bubbo wrote:
>> Tonight's dinner...spaghetti squash (now that i've gotten over my
>> aversion to it)
>>
> (snippage)
>
> I still have a problem with spaghetti squash never actually getting tender.
> Doesn't matter how long I cook it or how I cook it, it's still *way* more
> than "al dente". I don't want it to crunch, otherwise I'd just eat dry
> noodles or mostly uncooked noodles.
>
> Of course, you must take into consideration I don't have a problem with
> eating pasta and other carbs. I eat vegetables I enjoy. I don't like
> vegetables that pretend to be something they aren't. Same theory; I don't
> like soy burgers pretending to be meat.
>
> Jill
>
>

i don't even pretend it's spaghetti, i don't eat it like spaghetti. I have the
same issue with fake meat, non-meat protein is fine, like tofu and seitan, but
I don't care for the ones that pretend to be meat (except the fake meatballs,
those are good).

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sun, 19 Mar 2006 16:48:35 -0600, jmcquown wrote:

> The Bubbo wrote:
> > Tonight's dinner...spaghetti squash (now that i've gotten over my
> > aversion to it)
> >
> (snippage)
>
> I still have a problem with spaghetti squash never actually getting tender.
> Doesn't matter how long I cook it or how I cook it, it's still *way* more
> than "al dente". I don't want it to crunch, otherwise I'd just eat dry
> noodles or mostly uncooked noodles.
>
Well, it's never *that* "crunchy.... but go ahead and dislike it all
you want because that means there's more for me!

> Of course, you must take into consideration I don't have a problem with
> eating pasta and other carbs. I eat vegetables I enjoy. I don't like
> vegetables that pretend to be something they aren't.

Most squash is stringy. This one is stringier than most and still
edible. Someone decided to call it "spaghetti" squash. That's
marketing; vegetables are inanimate objects incapable of "pretending".

> Same theory; I don't like soy burgers pretending to be meat.
>
The only one I've ever tried was called a garden burger and it was
quite tasty. I'd eat it again.
--

Practice safe eating. Always use condiments.

On Sun 19 Mar 2006 10:15:54p, Thus Spake Zarathustra, or was it sf?

> On Sun, 19 Mar 2006 16:48:35 -0600, jmcquown wrote:
>
>> The Bubbo wrote:
>> > Tonight's dinner...spaghetti squash (now that i've gotten over my
>> > aversion to it)
>> >
>> (snippage)
>>
>> I still have a problem with spaghetti squash never actually getting
>> tender. Doesn't matter how long I cook it or how I cook it, it's still
>> *way* more than "al dente". I don't want it to crunch, otherwise I'd
>> just eat dry noodles or mostly uncooked noodles.
>>
> Well, it's never *that* "crunchy.... but go ahead and dislike it all
> you want because that means there's more for me!
>
>> Of course, you must take into consideration I don't have a problem
>> with eating pasta and other carbs. I eat vegetables I enjoy. I don't
>> like vegetables that pretend to be something they aren't.
>
> Most squash is stringy. This one is stringier than most and still
> edible. Someone decided to call it "spaghetti" squash. That's
> marketing; vegetables are inanimate objects incapable of "pretending".
>
>> Same theory; I don't like soy burgers pretending to be meat.
>>
> The only one I've ever tried was called a garden burger and it was
> quite tasty. I'd eat it again.

I don't like spaghetti squash or "garden burgers". You are more than
welcome to my share.

I have used a small amount of TVP in spaghetti sauce in place of the
additional calories and fat that meat would contribute. At least I could
eat it. I was done with the garden burger after one bite.

--
Wayne Boatwright o¿o
____________________

BIOYA

sf wrote:

> Most squash is stringy. This one is stringier than most and still
> edible. Someone decided to call it "spaghetti" squash. That's
> marketing; vegetables are inanimate objects incapable of "pretending".

Google "plant mimicry" sometime, and see where it leads you. Here's one
example:

http://www.biologie.uni-ulm.de/bio3/...rs/2003art.pdf


Back to the issue at hand, I find that spaghetti squash works well in
recipes which call for al dente fideo noodles.


>> I don't like soy burgers pretending to be meat.
>
> The only one I've ever tried was called a garden burger and it was
> quite tasty. I'd eat it again.

The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
REAL Buffalo wings.

Bob

On 19 Mar 2006 23:41:06 -0600, Bob Terwilliger wrote:

> The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
> REAL Buffalo wings.

LOL! Here's how out of touch I am.... I had NO idea they had branched
out into Buffalo Wings.
--

Practice safe eating. Always use condiments.

On Sun, 19 Mar 2006 22:57:11 GMT, Mr Libido Incognito >
wrote:

>I like sketty squash 2 ways...with just salt & pepper and a pat of butter
>or burried under sausage sketty sauce.

I've only eaten it with the salt, pepper, and butter. To me, it
tastes exactly like carrots, so I use it as the vegetable part of a
meal.

Never tried to use it as a substitute for pasta. I'm not sure if I
want to or not. LOL!

Peace,
Carol

On Sun, 19 Mar 2006 21:15:54 -0800, sf >
wrote:

>Most squash is stringy. This one is stringier than most and still
>edible. Someone decided to call it "spaghetti" squash. That's
>marketing; vegetables are inanimate objects incapable of "pretending".

Oh, yes they do! Spaghetti squash has been monitoring planet earth
for quite awhile. It's only a matter of time before they're running
this joint.

Carol, adjusting her foil hat

On Sun 19 Mar 2006 10:48:29p, Thus Spake Zarathustra, or was it sf?

> On 19 Mar 2006 23:41:06 -0600, Bob Terwilliger wrote:
>
>> The Morningstar Farms "Buffalo Wings" are very good. Then again, so are
>> REAL Buffalo wings.
>
> LOL! Here's how out of touch I am.... I had NO idea they had branched
> out into Buffalo Wings.

Imagine! A vegetable buffalo! Or, a vegetable chicken with wings!

DNA/gene splicing is a wonderful thing. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun, 19 Mar 2006 23:55:22 -0600, Damsel in dis Dress wrote:

> On Sun, 19 Mar 2006 21:15:54 -0800, sf >
> wrote:
>
> >Most squash is stringy. This one is stringier than most and still
> >edible. Someone decided to call it "spaghetti" squash. That's
> >marketing; vegetables are inanimate objects incapable of "pretending".
>
> Oh, yes they do! Spaghetti squash has been monitoring planet earth
> for quite awhile. It's only a matter of time before they're running
> this joint.
>
> Carol, adjusting her foil hat

LOL! I can picture it now....
--

Practice safe eating. Always use condiments.

On Sun, 19 Mar 2006 23:53:24 -0600, Damsel in dis Dress wrote:

>
> Never tried to use it as a substitute for pasta. I'm not sure if I
> want to or not. LOL!

I tried it once with tomato (marinara) sauce... yuck. However, it's
very good with butter and a light sprinkling of parmesan or romano.
--

Practice safe eating. Always use condiments.