Thu, Sep-28-17, 18:10
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Senior Member
Posts: 339
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Plan: ≤ 20 carbs & IF
Stats: 292/235/170
BF:
Progress: 47%
Location: Tucson, AZ
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Quote:
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Originally Posted by Robin120
Bill, if you get the spaghetti squash, I recommend piercing him with a fork a few times and microwaving for 7-8 minutes. It cuts cooking time way down and can't tell the difference. Just be sure to let him cool, before you attempt to halve it and scoop the flesh.
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Well, I SORT of took your advice...  I did it sorta backwards. I figured I was in no rush and watched a couple of the YouTube videos and cut it in half and baked it face down in about half an inch of water in the oven at 350 for 45 minutes - but it still did not seem done so I then microwaved each half for another 3 minutes and then it seemed done and came out pretty easy from the shell.
WOW it made a lot! I figured I'd get maybe two plates of spaghetti out of both halves and have a little left over I could put with my wife's lunch she takes to work tomorrow. One half made two huge plates that neither of us could finish, (with low carb marinara and meatballs on top of course with cheese).
I still have half the squash left over. Can the "noodles" be frozen?
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