--- Forwarded message follows ---
From: "W. Baker" <firstname.lastname@example.org>
Subject: Re: spaghetti squash for pesach
Date: 27 Apr 2005 17:10:02 GMT
Miriam Anna Goldberg <email@example.com> 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,
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.
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