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Dingie_Dinah · Posted: Apr Wed 04, 2007 3:48 pm Post subject: DebB's Roasted Spag Squash

FINALLY!!! I've been looking for this recipe for 2 hours!!! And I will vouch for it's wonderfullness. I'll never make spaghetti squash any other way.

Thanks DebB!!!! Love ya!

http://recipecircus.com/recipes/SomersizinDebB/VEGETABLES/Spaghetti_Squash_-_Carmelized_Baked.html
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Dingie Dinah
Stella Style since 5/2003

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bluebetty · Joined: 30 Mar 2007 Posts: 1629

Got it Dinah! Thanks.

DebB · Joined: 22 Mar 2005 Posts: 1447 Location: WA State

Weeeehaw Dinah! That's what my little recipe site is all about. In the time that we've been eating this way, it got frustrating to try one new recipe after another only to be disappointed at the high number of "flops".

So - I finally gathered all our favorites together and put them on the recipe circus site... Enjoy!!

I've had others post that they don't care for the carmelized/baked squash because it becomes too sweet for their taste. So - please know this is a possibility. We like the sweetness though (yup yup!) *Ü*
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Started Somersizing Feb. 2001

wiccanmalenurse · Site Moderator Joined: 30 Oct 2005 Posts: 4876

Late in my reply here but I must say, Excellent and it is the best way to cook it,
David

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Dingie_Dinah · Posted: Apr Mon 30, 2007 9:55 am Post subject:

I cooked one of these this weekend, and as I was shredding it into it's wonderfullness, I was saying "thanks DebB, Thanks DebB!!!"
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

crazywoman · Posted: Apr Mon 30, 2007 12:24 pm Post subject:

I've been wonderin, If it bakes that long, does it still shred into strands?
I thought maybe it was too soft to do that. Haven't tried it this way yet - obviously.
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Billie
4'8" Started LC WOL Aug 2003

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Dingie_Dinah · Posted: Apr Mon 30, 2007 12:56 pm Post subject:

Yeah Billie, it still shreds up. Some of it clumps together a bit, but it might be because I baked it, cooled it, then put it in the fridge, and shredded it cold.

It freezes well like this too.
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

crazywoman · Posted: Apr Mon 30, 2007 3:57 pm Post subject:

Dinah!!!
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Billie
4'8" Started LC WOL Aug 2003

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crazywoman · Posted: Oct Thu 18, 2007 4:43 pm Post subject:

I just made this. I had a small to medium sp squash. Since I was using it in other recipes, I wasn't concerned if it actually caramelized (for one of them it would have been good for it to), so I baked it 1 hr. It came out perfect. It stranded great. It was perfect for using as spaghetti.
But..... I was gonna use it (or part of it) in Mark's Hash Brown Casserole hashbrown casserole.
I have that in the oven now. I reserved 1 cup to make a 1/2 recipe of Caramelized Spaghetti Squash and Vanilla Pudding . I'm fixing it now. Oops gotta get back to it.
to be continued.
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crazywoman · Posted: Oct Thu 18, 2007 6:16 pm Post subject:

Ok I had the hashbrown casserole with lunch. Quite good. I had a smallish (sm - med) spaghetti squash. As I said above, I baked it one hour using DebB's caramelized sp squash recipe. I reserved 1 cup for the pudding. So then I used only 1 cup shredded cheese, didn't measure the onion, and about 1/4 sour cream.
Here's a pic. Sorry I had to eat some first, before I took the pic. Also, am not great into presentation, so the dish has "juices" baked on (I mixed it in the casserole dish), and isn't the prettiest.

And, as I said I made 1/2 a recipe of the pudding recipe (link in post above). I did leave out the nutmeg, as I hate that stuff. This too is quite good.

Sorry had to taste this too, before takin pic. Laughing

It was still hot out of the oven, so am letting it cool before actually having a full portion. Soon!!!

OH, I think I would like the squash baked (& caramelized) a little longer, at least in some dishes. But it was done. Sort of slightly crunchy done. I think it shredded into strands better than any sp squash I've done. This could have just been the squash itself, but I tend to think it was the cooking method. I was also able to get all the "meat" out of the shell. Often, there seems to be an awful lot of waste that I just can't get out.
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

Dingie_Dinah · Posted: Oct Thu 18, 2007 6:44 pm Post subject:

Hi Billie, this is me, Dingie, politely passing my plate!!!

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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

crazywoman · Posted: Oct Thu 18, 2007 6:57 pm Post subject:

Would be glad ta share Dinah! Come on up!
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.