This fantastic side dish is first baked then separated into its natural spaghetti-like strands. It is then sautéed with bu...
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I did not think I was a squash man, I was so wrong. This is to die for. After I sauteed the squash , I served it in the skin with a little Parmesan on top. Next time I will add some ragu to the squash.
There were no leftovers so I don't know if it will reheat or store well?
Glad you liked the dish. As for storing and reheating it, it does store quite well. It just needs to be drained well if you are going to saute it later as it does release quite a bit of moisture. As for reheating it, it can be either sauteed, steamed or even microwaved. Hope that helps. Cheers!
So I followed the recipe except I did not have any parmesan cheese and I decided not to add any salt. Can I just say this was GREAT!!! I'm with Rod on this one, the spaghetti squash is reallyl good. I definitely felt like I was eating spaghetti (which is very good since I cannot have pasta). I was wondering if I could get away with not doing the saute portion of the prep but I am so glad I did. I think the saute in butter (Smart Balance for me) gave it just the flavor I needed. I served it alongside a beef shortrib that was slow cooked in crock pot. Yummy. I see that this will be a new go to veggie for me. And thanks for the storage tip. I let it drain very well and have placed the additional in a container in the frig. Will use it on Tuesday as the "vasta" for my tomato sauce. I'm so excited to have found a way to feel like I am having spaghetti again.
Thanks Rouxbe and Rod R.