How does spaghetti squash fare in a stir-fry?

bulbadoof

I was thinking of replacing the typical noodles with spaghetti squash in a Chinese-inspired stir fry. I was just wondering if anyone had done this before - does it stay crisp and noodle-y, or does it get soggy and melt together? Are there any extra preparations I should take to ensure it turns out well?

Spamee

bump...id like to know too

bcattoes

Good question. My thoughts, based only cooking other things, as I've never tried this (yet!) would be to only cook it enough to get the shreds (or "noodles") out in nice strings and then stir fry over very high heat so they will brown without over cooking.

I hope you will post your results as I'm quite interested.

bulbadoof

Good question. My thoughts, based only cooking other things, as I've never tried this (yet!) would be to only cook it enough to get the shreds (or "noodles") out in nice strings and then stir fry over very high heat so they will brown without over cooking.

I hope you will post your results as I'm quite interested.

Yeah, that was what I thought would be necessary, too. Do you think half the normal cooking time would be sufficient to accomplish that, or should I shoot for maybe a third to a quarter?

cyclerjenn

I have not tried Spaghetti Squash, but I use Broccoli slaw for noodles in a lot of dishes.

bcattoes

show previous quotes

Good question. My thoughts, based only cooking other things, as I've never tried this (yet!) would be to only cook it enough to get the shreds (or "noodles") out in nice strings and then stir fry over very high heat so they will brown without over cooking.

I hope you will post your results as I'm quite interested.

Yeah, that was what I thought would be necessary, too. Do you think half the normal cooking time would be sufficient to accomplish that, or should I shoot for maybe a third to a quarter?

Hmm, I'm not sure about that. I would definitely think time less than usual but you may have to just "eyeball it".

ElizabethRoad

I haven't tried it, but every recipe I've seen online has you cook the squash separately. Then you add it to your stirfry at the very end, just for a minute or two to heat it back up.

bulbadoof

I haven't tried it, but every recipe I've seen online has you cook the squash separately. Then you add it to your stirfry at the very end, just for a minute or two to heat it back up.

Oh, so it's heard of? That's good. I'll definitely try it tonight then! Thanks! :flowerforyou:

ElizabethRoad

Let us know how it turns out. It sounds like it would be good.

bulbadoof

Hmm. It didn't exactly have the slurpable chow-mein texture I was looking for (maybe it didn't appreciate the oil?), but the taste is great, it absorbed the spices quite nicely and it complements the other flavors very well, and I can't argue with an enormous bowl of "noodles" for under 20g of carbs! And with the calories I saved cutting out the crap, I was able to double the meat and get some much-needed protein out of it. I'd say it's more than a fair trade. Thanks, guys!