--- 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
____________________________________________________
rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>