Nutrition Yellow Squash
Posted in Health and Nutrition on 08/27/2007 08:39 am by Steven NerenbergSquash spaghetti always turns out watery?
I have become a big fan of squash pasta. No carbs, more nutrition, and it tastes great with any sauce. I use a pasta mandolin to make noodles out of zucchini, Mexican squash, yellow squash, and others.
I learned to not boil the pasta, it is ridiculously watery no matter how long I strain it. I found cooking it in a pan with a lid gets it steamed pretty well. However, it still is watery no matter how much I strain it. The natural moisture in the zucchini can ruin the sauce.
What are some ways I can keep the squash pasta from getting too watery when I serve it?
If you just saute’ in a little olive oil, it should turn out ok. Squash does have lots of moisture so it’s hard to say what you can do. Mine is always prefect with just a little olive oil, and I don’t cook it too long. Have you tried Spaghetti Squash? You just cut it in half, take out the seeds and bake for about an hour and it looks like actual spaghetti. It isn’t watery at all. I’ve actually made a casserole using it and it was delish! It does have a few carbs though.
* check out the link below
Zucchini Spinach Lasagna
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