I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular pasta. Is there a particular method of cooking the squash that helps form better noodles than others? Any other methods to help the 'pasta' come out more pasta-like?
Split the squash in half lengthwise, drizzle with olive oil, and place face-down on a foil-covered baking sheet. I usually roast for 45 min to an hour, depending on the size of the squash. The inside 'noodles' can then be scooped out with a fork for an awesome pasta substitution. Enjoy!
You can also make it in the microwave. Either split first, remove the seeds and stringy goop, and place face-down on a microwave-safe plate or just prick it with a fork and cook it. Time will depend on size, but cook it until it's nice and soft. Then just use a fork to scrape out the flesh. The flesh will automatically come out in strings.
You can also bake it whole -- which means that you'll have to scrape out the seeds after it's cooked. Again, make sure to prick it so that it doesn't split on its own.
One warning, though -- it will have a crispier texture than noodles. No matter how long you cook it, it still won't be as soft as pasta. But that texture is actually one of the attractions, for me. It's got a bit of a crunch, which is nice.
I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pasta at a rolling boil. My question is purely that in the title, does adding oil in any way inhibit boiling over? Scientific answers please.
I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has turned completely orange like a ripe pumpkin. I am assuming that the squash is ripening as well but it appears unchanged except for the color. Is my squash still good and can I use it like I would a normal green acorn squash?
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried...). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first and then frying them. Will that help? Otherwise what can I add to increase its taste? Thanks. Edit : Instead of having pasta with this sauce, can I have Ciabatta baked in the oven with it?
noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba.
I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fettucini and spaghetti shapes plus whatever I cut the sheets to myself. Is it possible using either a by-hand technique or another machine to make elbow pasta or other round shapes at home, or is this something I have to stick to buying?
I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of? I'd like to figure out how to prep and use shirataki noodles so that they take on a texture of classic pasta which would open many culinary possibilities. Any hints and ideas?
When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the same pasta (spaghetti, penne, etc.), how should I determine which brand is appropriate for me?
I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots. It sort of looks like when water weeps out of the pores on the squash, only it's white and the consistency of silly putty. They're very small spots (like the size of a straight pin head), and close to the skin on the flesh, on the cross-section. I feel like I'm describing this poorly. Here's a picture: My question: Is this stuff safe to eat, or do I need to compost it and find something else for dinner? I'd rather not give my whole family
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash". As calabaza is a rather broad term in Spanish, I don't really know specifically what kind of flower(s) are used for this. I'm interested in cooking with some of this myself, and am happy to grow the squash plants in my yard, but which type of squash plants shall I grow? Or are various varieties of squash equally suitable for the harvesting of their flowers?