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HOOKEMBABY422 Posts: 9
4/4/13 4:33 P

For zucchini, you need it to "weep" some of the excess water it is holding. I take care of this by
1) sprinkling some salt over the cut up slices of zucchini and letting it sit in a colander for 30 minutes and
2) after, wiping off the salt and taking a paper towel and sopping up any leftover excess moisture.

***if you are wanting to make zucchini lasagna, I would go a step further and individually grill the pieces (in a George Forman) before doing your layering for the lasagna.

It worked for me! Hope this helps.

VELVETMERLIN Posts: 229
4/3/13 10:57 P

I can't speak for the zucchini on this, but for the spaghetti squash I found directions that said to poke holes all over it and bake in the oven for 60-90 (I did 75), but I can't remember if the temp was 350 or 425 :(. It came out fine and to my amazement, the house didn't blow up. I usually cut them in half and bake but this one said to do it whole.

Last night I used it as a substitute for pasta; it was good, but I'll keep it as a side dish-I don't think they can compare.

Sometimes the way I write can come across the wrong way. I apologize if I offend anyone. I also have a habit of writing LOOOOOOOONG posts. Again, my apologies.
MUSCATDBQ SparkPoints: (3,450)
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4/3/13 9:41 P

I have the same problem...I had an absolutely amazing spaghetti squash "pasta" dish at Ruby Tuesday and have never been any where near making something myself that is any where near close.

I will say that I don't find that spaghetti squash tastes at all like pasta and the texture isn't right either (even Ruby Tuesday's), but it is good in its own right. I like my pasta very al dente (on the side of almost not cooked all the way) and I enjoy the doughy taste of it. So...if you like musher pasta then maybe you find it to be more like pasta.

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CORTNEY-LEE SparkPoints: (60,692)
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4/3/13 9:14 P

I just cut it in half, scoop out the seeds and bake it



LEKSIPATSY Posts: 380
4/3/13 9:11 P

How are you cooking the spaghetti squash? Are you roasting it?

CORTNEY-LEE SparkPoints: (60,692)
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Posts: 3,380
4/3/13 9:01 P

Everyone talks about what great substitutes spaghetti squash and zucchini are for pasta. I love both, but every time i try to make them as a pasta substitute it turns into a watery, gross mess! what am I doing wrong?

I tried using zucchini lasagna and it was gross and watery.

Help!!!!



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