Cauliflower and spaghetti squash

sryan921 wrote: »

I've seen a lot of recipes lately with either of these ingredients, both of which I'm a virgin of! I am a HUGE carbie, so if these actually taste good and can replace my beloved bread/pasta/etc, please let me know and what are your recipes you use them in.

These are two of my favorite vegetables. I've never used cauliflower in place of pasta, I usually stir fry or roast it. But I do often prepare spaghetti squash with a sauce that I would also serve on pasta. I don't like it with marinara (some do, though), but it's great with pesto or veggies sauteed in olive and garlic, or just wth a little parmesan.

If you are a past lover an want to lower cal/carb, check out Fiber Gourmet pasta. It's half the calories and very high fiber (so lower net carbs).

I love cauliflower and spaghetti squash, nothing better than roasted spaghetti squash with just a touch of parmesan and garlic. Cauliflower plain doesn't do much for me but I grind it down and season then bake as a deep dish pizza crust. I also make a cauliflower casserole where I cook the cauliflower then place in a baking dish with diced ham, pineapple and cheese. I also use cauliflower with my potatoes for a mashed mixture and sprinkle in a little ranch dressing, nice and creamy and cuts down the starch from the potato.

You may also want to look into zucchini, eggplant and portobello mushrooms recipes, I use those a lot as well for their adaptability.

Need2Exerc1se wrote: »

But I do often prepare spaghetti squash with a sauce that I would also serve on pasta. I don't like it with marinara (some do, though), but it's great with pesto or veggies sauteed in olive and garlic, or just wth a little parmesan.

I do this too, but more often do it with other roasted squashes, especially acorn or pumpkin, not sure why. I like it with a tomato, ground beef, and veggies sauce or a quick sautee of veggies in olive oil and garlic, maybe with some fresh tomatoes (at other times of year) and shrimp or other protein.

I use both and I love them!

For cauliflower I either steam it by itself or with broccoli. Then I sprinkle pepper, herbs, and grated cheese on it. Or, I make a cauliflower smash with egg whites, cottage & cheddar cheese and chives which I use as a protein sometimes.

With spaghetti squash I also have two recipes. If I have more time and I want presentation, I make a lasagna: cut it in half, clean out the seeds, and roast it for a while. Then I layer sauce (tomato base with ground chicken), spinach, and ricotta and bake it. If I have less time and don't care how it looks (or just because it's so easy) I make spaghetti. I nuke the squash for 15-20 minutes (depending on size: and don't forget to stab it with a fork a few times first!) while I make a spaghetti sauce with ground chicken and lots of veggies. Toss them together, sprinkle some cheese on top, and voila! You can eat a huge helping of that without breaking the calorie bank as long as you don't lose yourself in the cheese.

I have never done the cauliflower as a sub for a carb, just roast it with olive oil or eat it raw. Spaghetti squash I eat like pasta, but not really as a substitute, it isn't really the same, but still delicious. Portobello mushrooms I use a lot too, I roast them and top with the toppings I would use on a pizza, again, doesn't really cure the pizza craving, I just like it.

I like spaghetti squash but I can't seem to find it for less than $1.99 lb lately. And I still need at least a 4 lb one to just feed my fiancé & me. So we've been eating a lot of zucchini noodles. I also like that I can mix them with regular spaghetti so you're still able to eat a little pasta and hit that 'spot' without blowing your calories out of the water.

Tried cauliflower pizza crust, wasn't successful. Maybe if I had a pizza stone, but it was mushy. I like roasted cauliflower. Or mashed. I like mashed turnips, too. Which again, you can mix with regular potatoes to cut the cals & carbs a little.

Alton Brown did a Good Eats episode on cauliflower. I would watch.

Alidecker wrote: »

Spaghetti squash I eat like pasta, but not really as a substitute, it isn't really the same, but still delicious.

This is a good point right here. Don't expect squash (or cauliflower) to taste like pasta. It won't. But it is a good way to have a favorite pasta sauce with much less calories and carbs. Or just to eat because it's a delicious food on it's own. I often eat spaghetti squash with no sauce at all.

It can be exensive to buy, but if you have the space, it's super easy to grow and, like other winter squash, will stay good for months if properly stored.

To some people, squashes are terribly bitter (including to me). Nothing covers the taste. The exception is pumpkin and acorn. They're still bitter but I *like* their bitter. I have no idea.

Anyway, if you like squashes, you'll like them. I suggest eating both as what they are and just going smaller portions of the real thing, instead of thinking of them as a sub.

arrrrjt wrote: »

As a "substitute" for traditional pasta - Costco has this amazing Black Bean spaghetti. Goes AMAZING with pesto!

-Truth. Those bean noodles are mighty tasty.