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!
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.
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.
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!
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!
Quoted message said:
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".
Quoted message said:
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. --
On Sun 19 Mar 2006 10:15:54p, Thus Spake Zarathustra, or was it sf?
Quoted message said:
jmcquown said:
The Bubbo said:
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!
Quoted message said:
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".
Quoted message said:
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.
"The Bubbo" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
The Bubbo said:
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:.
For those who don't care for meat taste or looks, pretend/fake meat is laughable. For a vegetarian, I would think one wouldn't want to be reminded. What's the point of it -- don't know. Dee Dee
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:
On Sun, 19 Mar 2006 21:15:54 -0800, sf <[email hidden]>
Quoted message said:
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.
On Sun, 19 Mar 2006 21:15:54 -0800, sf <[email hidden]>
Quoted message said:
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.
sf <[email hidden]> hitched up their panties and posted news:[email hidden]:
Quoted message said:
Damsel in dis Dress said:
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.
I like it with butter, cheese and S&P. I've had it with a tomatoe based sauce and didn't care for it either.
Michael
-- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
