So You Have a Spaghetti Squash...
Spaghetti squash - that thing you cook when you're "Paleo, Gluten Free, etc." and real noodles are forbidden. Yeah, there's no way to sugar coat it - it does NOT taste like noodles, at least not to me. But yeah, it makes a decent carrier for sauce and you get to sneak veggies on the kids, too. After all it is "spaghetti" squash! But cooking it - oh my! You'd think you were making a special treat like a cake or something the way you have to cook these things to get them to the stringy "noodle-y" stage. "Cut them crossways into circles precisely X-inches thick (and keep them uniform), put them on a pan with water (they never fit), but not too much water, then cook them for 10 billion hours, but not too long or they're burnt." Bla, bla, bla, spaghetti squash. Can you make a cake with these things?? Hmmm...
No More Drama
So, there has to be a better, easier, faster way to cook these veggie-noodle things! And there is! Here it is, really short and sweet because I detest blogs that ramble about nothing.
- 1c water in the bottom of your IP.
- Set the trivet in the bottom.
- Cut the SS lengthwise.
- Arrange those suckers in there however you can, it doesn't matter. I just stuffed 4 halves into my 6qt and it worked great!
- 8 minutes on High pressure.
- 10 minutes natural steam release.
- Scrape them with a fork into a dish.
You're welcome! Now you can quickly and easily prepare these sauce carriers in a hurry, without a degree. :)
I Cooked It; Now What?
Well, as I mentioned, they're basically sauce carriers. I will not go as far as to say they're a noodle alternative, because I like to keep things real, and the texture or taste just isn't noodle-y. Edible, maybe even bordering on good, but not a noodle. However, who cares when you put grilled chicken and goat milk alfredo sauce on top! MMMMM! So, here's a rough guide on how to make that sauce. I don't measure things often, and I certainly don't when making sauces, unless you count taste testing as measurement, but that's a bit hard to convey in a printed recipe. So, follow your taste buds and use a bit of common sense when using the following guide and you'll get there.
- Heat a chunk of butter and a glug of olive oil in a kinda large skillet.
- Add flour of your choice (yes, you can make this GF if you want) like you're making a gravy.
- Whisk the flour and fat mixture until bubbly but don't burn it. Remember, alfredo is white, not brown.
- Pour in *enough* goat milk to make your "gravy" water-y.
- Add chopped garlic or even garlic powder until your heart is content.
- Add a dash or three of Parsley (fresh or dried is fine).
- Add about a handful or so of grated Parmesan cheese. Stir until well combined and saucy!
- Salt & Pepper to taste.
Now you're ready to put it all together however you like. I personally mix in my grilled chicken into the sauce and then pour that over the spaghetti squash that I've arranged into a casserole dish.
Just your average ex-medical scientist turned herb loving, natural living, homeschooling mom, wife, and homesteader who values common sense, real food, real people, primal instincts, and self-sufficiency.
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