| Geoff
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Just tried this recipe from the Food Network. It was on their low carb show about a week ago. It is SO good! You're going to love it:
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 4 servings
1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)
Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy! |
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Tue Jan 20, 2004 1:58 pm |
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| Melanie
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| Oh this sounds divine! Thank you Geoff! |
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Tue Jan 20, 2004 2:25 pm |
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| Danita
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Geoff,
I saw the same program they has some pretty good information. It seems like everyone is getting into the low-fat / low-carb recipes. Which is great. Thanks for the recipe I will certainly have to give it a try.
:lol:
Danita |
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Tue Jan 20, 2004 2:32 pm |
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| Geoff
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| Oh, and we added shrimp to it, too. I loved it! Enjoy! :D |
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Tue Jan 20, 2004 3:34 pm |
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| newme
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| I cooked some this weekend but I baked it and it just didn't seem to get soft no matter how long I left it in the oven. Is spaghetti squash always have a crunchy texture or did I do something wrong? I like my noodle al dente but the squash was definetely too crunchy...actually the one half I left in about 1 1/2 hrs. |
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Tue Jan 20, 2004 5:39 pm |
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| lynn head
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| isn't heavy cream a bad fat? how about fat free half and half? it was mentioned as ok somewhere in the book. :roll: |
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Mon Jan 26, 2004 9:20 am |
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| ctreese
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Geoff wrote: Just tried this recipe from the Food Network. It was on their low carb show about a week ago. It is SO good! You're going to love it:ARE WE ALLOWED HEAVY CREAM ON PHASE1 :?:
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 4 servings
1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)
Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy! |
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Mon Jan 26, 2004 3:03 pm |
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| Geoff
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| On the heavy cream in this recipe, I didn't use it. We actually used some low fat sour cream instead. But I'm sure low fat half and half would work fine, too. Sorry, forgot to mention that substitution. |
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Mon Jan 26, 2004 3:19 pm |
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| Strangiato
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| I saw that same show... the recipe looks awsome, but I believe this recipe is more for Atkins where high fat and low carb go together. I was about to try the recipe myself, but couldn't figure out how to get around the alfredo sauce (at least as they prepared it on food-network). I'll have to look again with the sour cream you mentioned. I wonder what would substitute for the butter since most butter substitutes either don't taste like butter or don't cook well in sauces. |
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Mon Jan 26, 2004 5:45 pm |
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| steve
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Check the earlier posts on spaghetti squash. I make my alfredo the easy way - I nuke the squash, and in a separate bowl I nuke the jar of Ragu Alfredo with Short Cuts chicken. It takes all of twenty minutes cooking time, about five minutes of preparation.
The best success I've had with cooking the squash is in the microwave:
Carefully cut the sqaush in half length-wise with a sharp. Scrape the seeds out and discard. Put one half of the squash in a microwave safe baking dish with about 1/4 cup of water, cut side down. Microwave on high for 7 minutes. Turn it over (shell side down) and microwave again for 7 minutes. Holding the squash with an oven mit, use a fork to pull the stringy meat of the squash out of the shell. One half of an average size squash will yield two plates of pasta substitute.
I usually have squash (we jokingly call it "squashta") left over, so I use it for other recipies. Such as...
*stir fry it with salt, pepper and add cheese for mock hashbrowns
*cook with smart balance margarine and cinnamon - a great sub for
sweet potatoes.
*stuff squashta into your 6 year-old's teddy bear after the stuffing
falls out. :lol:
*etc
Hope this helps. |
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Mon Jan 26, 2004 8:41 pm |
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| MJ
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| I'm curious about other squash that either is or is not allowed on SBD - in any phase. I hven't been able to find a reference in the book one way or the other for acorn, butternut, etc. Thanks - the spagetti squash recipe sounds great! |
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Tue Jan 27, 2004 5:43 pm |
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| Mel-O
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Is it o.k. to have this in phase 1?
M |
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Tue Jan 10, 2006 7:42 pm |
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| pb&j
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It's OK to have it, but don't use the heavy cream and butter: see Geoff's post a few posts up:
Geoff wrote: Posted: Mon Jan 26, 2004 3:19 pm Post subject:
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On the heavy cream in this recipe, I didn't use it. We actually used some low fat sour cream instead. But I'm sure low fat half and half would work fine, too. Sorry, forgot to mention that substitution
Instead of butter, I recommend Smart Balance or I Can't Believe it's Not Butter or some other variation with no/reduced Trans-fat |
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Tue Jan 10, 2006 7:45 pm |
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