| T O P I C R E V I E W |
| ivmeer |
Posted - Sep 21 2005 : 10:52:23 AM
I'm having 2 friends of my husband's over for dinner tomorrow night. I'm going to make a chicken dish that specifically calls for home-grown tomatoes, and I'm going to use the tomatoes I bought at the farmer's market. The chicken recipe also calls for a bell pepper, a zucchini and an onion.
I was also going to make small red potatoes with rosemary and garlic.
Now, the question....I have a spaghetti squash that has been patiently sitting in my cupboard for a couple of weeks. I have a recipe for a cold spaghetti squash salad that calls for chick peas, onions, red pepper, tomato, cider vinegar and basil. I was thinking of omitting the tomato, because there are so many in the chicken already, and subsituting another vegetable, maybe broccoli.
It's been a long time since I've eaten spaghetti squash, and I remember it being more like a vegetable than a starch. The recipe from the paper says the salad contains 14 grams of fiber, which would indicate that it's more veggie-like than starch-like.
So my question is, does spaghetti squash behave like most winter squashes (i.e. starchy and used as a substitute for potatoes, etc.) or vegetable-like (more like summer squashes in consistency).
Can you help me? |
| 2 L A T E S T R E P L I E S (Newest First) |
| ivmeer |
Posted - Sep 21 2005 : 11:51:59 AM
Thanks for the help. I'm going to make it, then. |
| sqrl |
Posted - Sep 21 2005 : 11:39:24 AM
I wouldn't consider it starchy at all. I say much more like a summer squash than winter, unless you way over cook it then it gets more mushy.That sald sounds really good.
Blessed Be
www.sqrlbee.com www.sisterhood.sqrlbee.com
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