Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 I switched to rece pasta, although the brown rice pasta can get gummy if you don't cook it carefully. The white rice pasta that the chinese grocers carry is cheap and comes out better in texture. I'm not sure which is the lesser of two evils, the regular pasts or the white rice pasta. I don't eat nearly as much pasta as I used to, but when I do eat it I usually get the brown rice pasta and live with the texture. I've gotten pretty okay at cooking it. Haven't mastered it yet, but I know you need lots more water when cooking it. Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 > I love my pasta too! (The white kind especially.) Another good pasta > substitute is finely shredded cabbage, steamed. Nothing will be vermicelli > dripping with butter, olive oil, parmesan, salt and pepper, but the cabbage > is still good. ooohh yeah! Shredded savoy cabbage with a nice creamy gruyere cheese sauce...it's fabulous...and it's pretty much a meal by itself. I did something else too when I made it last, but I can't remember what it was now... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 There's a kind of squash whose internals resemble pasta, and it's used by some as pasta substitute. I forgot its name. Roman --- Carmen <ctn@...> wrote: > I love my pasta too! (The white kind especially.) > Another good pasta > substitute is finely shredded cabbage, steamed. > Nothing will be vermicelli > dripping with butter, olive oil, parmesan, salt and > pepper, but the cabbage > is still good. > > Carmen __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 spaghetti squash! very easy to prepare! --- Roman <r_rom@...> wrote: > There's a kind of squash whose internals resemble > pasta, and it's used by some as pasta substitute. I > forgot its name. > > Roman > > > --- Carmen <ctn@...> wrote: > > I love my pasta too! (The white kind > especially.) > > Another good pasta > > substitute is finely shredded cabbage, steamed. > > Nothing will be vermicelli > > dripping with butter, olive oil, parmesan, salt > and > > pepper, but the cabbage > > is still good. > > > > Carmen > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 Thanks, Judy. Would you describe how to prepare it and what it tastes like? To your knowledge, is it a starchy vegetable? Roman --- Judy G <auntjudyg@...> wrote: > > spaghetti squash! very easy to prepare! > > --- Roman <r_rom@...> wrote: > > There's a kind of squash whose internals resemble > > pasta, and it's used by some as pasta substitute. > I > > forgot its name. > > > > Roman > > > > > > --- Carmen <ctn@...> wrote: > > > I love my pasta too! (The white kind > > especially.) > > > Another good pasta > > > substitute is finely shredded cabbage, steamed. > > > Nothing will be vermicelli > > > dripping with butter, olive oil, parmesan, salt > > and > > > pepper, but the cabbage > > > is still good. > > > > > > Carmen > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 I'm not Judy, but I've made it many times. You just bake the spaghetti squash much like you would any squash. Baking times will depend on the size of the squash and whether you prefer to split it or merely puncture it and bake it whole (definitely puncture it though so that the steam can escape). Once it's done baking, let it cool slightly. I usually try to let as much steam escape as possible so that it's less moist. That helps it seem more like pasta and less like a vegetable. Then you use a fork to scrape the fibers out of the squash onto a plate. Scrape with the grain of the fibers so that you preserve the spaghetti-like quality of it. Going across the grain will crush and sever the fibers. Once it's on the plate, just ladle your sauce on and enjoy. As for being a starchy vegetable, spaghetti sqash is actually less starchy and less sweet than most squash. It's actually pretty devoid of sweetness. It was popularized for weight-loss diets because it's so lo-cal. As luck would have it, it's also a good choice for gluten free and lower carb diets. It would still probably be to carb rich for a truly restricted carb diet like Atkins though. Bon apetit! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2002 Report Share Posted May 2, 2002 you can also cut in half and remove the seed part while it is cold and hard, put open side down in baking dish, cover with tin foil and bake. I like this way better because it is so hot and difficult to handle while scraping out the seeds. You can also boil whole.-ine in Seattle -----Original Message----- From: Kroyer [mailto:skroyer@...] Sent: Thursday, May 02, 2002 2:36 PM ' ' Subject: RE: Pasta Substitute I'm not Judy, but I've made it many times. You just bake the spaghetti squash much like you would any squash. Baking times will depend on the size of the squash and whether you prefer to split it or merely puncture it and bake it whole (definitely puncture it though so that the steam can escape). Once it's done baking, let it cool slightly. I usually try to let as much steam escape as possible so that it's less moist. That helps it seem more like pasta and less like a vegetable. Then you use a fork to scrape the fibers out of the squash onto a plate. Scrape with the grain of the fibers so that you preserve the spaghetti-like quality of it. Going across the grain will crush and sever the fibers. Once it's on the plate, just ladle your sauce on and enjoy. As for being a starchy vegetable, spaghetti sqash is actually less starchy and less sweet than most squash. It's actually pretty devoid of sweetness. It was popularized for weight-loss diets because it's so lo-cal. As luck would have it, it's also a good choice for gluten free and lower carb diets. It would still probably be to carb rich for a truly restricted carb diet like Atkins though. Bon apetit! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 At 11:59 AM 5/2/2002 -0700, you wrote: >There's a kind of squash whose internals resemble >pasta, and it's used by some as pasta substitute. I >forgot its name. Spaghetti Squash Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 Jerusalem artichoke pasta works for me but the cost is prohibitive. Have cut down to once or less a week with some family objection. Past few years I've made a zucchini, eggplant, pepper, onion mix I freeze from the garden to add to sauce through the winter. Saw a recipe for lasagne the other day using zucchini for the pasta. Planting more this year. Wanita Quote Link to comment Share on other sites More sharing options...
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