--- Forwarded message follows ---

From: "W. Baker" <wbaker@panix.com>

Newsgroups: rec.food.cuisine.jewish

Subject: Re: spaghetti squash for pesach

Date: 27 Apr 2005 17:10:02 GMT

Miriam Anna Goldberg <mag@cs.brown.edu> wrote:

: Chag sameach everyone.

:

: I wanted to share a recipe that I tried out for the first time this

: year and it came out quite nicely.

:

: I bought one of those spaghetti squash and microwaved it for about 10

: minutes then split it lengthwise and scooped out the seeds. I stuck

: my fork into the flesh and twisted it and it separated into strands

: like spaghetti. Amazing! I tossed it with some diced eggplant,

: tomatoes, and mushrooms that I sauteed in olive oil with a lot of

: garlic and some dried oregano and red pepper flakes. Then I stired in

: a couple handfuls of shredded mozerella, dumped the whole thing in a

: casserole, topped with matzah meal and baked until bubbly and crusty

: (about 10 minutes at 350 deg F).

:

: The spaghetti squash has a great texture -- very similar to al dente

: angel hair pasta. Highly recommended!

:

: Of course you can make any substitution you'd like. The squash works

: just like pasta.

:

: moed tov,

: Miriam

Spaghetti squash is a stand by for vegetarians at Pesach, along with quinoa, which can be prepared like a grain a a pilaf, etc. The spaghetti squash is also good all year round for those, like diabetics, who have to watch their carbs, but would like a nice dish of pasta. I find the easiest thing to do is to split it and microwave it until the strands separate. Timing depends on the size of the squash. I use whatever kind of sauce I feel like with this, usually marinara, but not at Pesach.

Wendy Baker

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