|
|
Post by Holly Gail on May 2, 2019 22:35:27 GMT
Anyone have an easy recipe for making "spaghetti" from spiralized butternut squash? I bought some today (already spiralized) and have my tomato sauce already ready... Do I just steam the squash for a short time or what? Thanks in advance!
|
|
|
|
Post by cathygeha on May 3, 2019 6:23:30 GMT
I have no idea...but am curious. I think steaming would work as would sauteeing BUT steaming would have less calories.
I googled and the options seem to be: * oven roasted 7-9 minutes (drizzle with oil, toss, salt if desired, roast) * boil as if spaghetti for 3-5 minutes * in a pan-saute for 7-10 minutes
Three websites with information:
Holly Gail, - let us know how you cooked the zoodles and what you thought.
|
|
|
|
Post by Holly Gail on May 3, 2019 17:55:25 GMT
Thanks, Cathy. I wound up heating the diced tomatoes (left over from a previous pasta dinner) in the microwave, then adding the spiralized butternut squash, and "stirring" after each of the first three 30-seconds, then after the next minute. It was almost finished, but I didn't want to overcook the squash. Next time, I'll try for 3 minutes. I used 1/2 cup of the tomatoes and 1 cup of the squash.
|
|
|
|
Post by cathygeha on May 4, 2019 6:26:24 GMT
Holly Gail, I watched some youtube videos on spiralizing and they said a hubbard squash is cheaper to buy and spiralize than to buy already done. I told my sister about this thread and then had to google. I also learned you can spiralize broccoli stems. Anyway...there were lots of veggies to spiralize in some of the videos and various types of spiralizers (hand or kitchenaid or whatever). These are the links I sent to my sister. I liked the one that said to peel first and to peel the round end of the squash then the top and how to cut for spiralizing.
|
|
