Creative Cookery with Carolyn -- Spaghetti Squash

[paragraphs]

I love it when people post what they are cooking/eating on their lj's. I love food, and over the last months have learned to control it rather than it control me. The best part of eating the way I do now is that it has taught me to have fun and experiment, often with limited ingredients (despite going to the store constantly).

Today's creation? Spaghetti Squash Beef Bake. Spaghetti squash, some hamburger w/onion, crushed tomatoes, muenster cheese (because that is what I had cheese-wise)...everything was pre-cooked except the cheese, then tossed into a 425 degree oven in my fav baking dish that I found recently under my son's couch in the loft. Reunion was sweet!

It was really really good. The pics are slightly blurry, but it was really, really good. Need to break out my camera next time! If you've always wondered about spaghetti squash, which looks like a big pale yellow dinosaur egg (and great fun to split open) you should try it. It is packed full of stringy goodness.

Comments

[blue-fjords.livejournal.com]

Okay, v. serious question: how stringy does the spaghetti squash feel, texture-wise? I cannot handle stringiness, so if it all melds together, awesome! That would be ideal. Also, muenster cheese is my second favorite cheese (after mozz). I love that stuff. And that dish looks tasty.

[paragraphs.livejournal.com]

hard to describe how spaghetti squash is. LOL. It does glomp together...oy!

WE LOVE MUENSTERS IN THIS HOUSE!

Mmmm.

[aseas-words.livejournal.com]

If fully cooked, it does not feel stringy in your mouth. It's actually quite soft. It does NOT end up being like mangoes or even nectarines or celery. More like watermelon, soft and wet. Does that help?

[blue-fjords.livejournal.com]

That *does* help; thank you!

[paragraphs.livejournal.com]

That IS a great description.