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Spaghetti Squash

post #1 of 6
1/28/12 at 11:41pm
Thread Starter 
I've been tossing around the idea of using spaghetti squash for a couple menu items.

You got any tips for service? Can you par cook or blanch and finish to order? Or is it better to hold for service and if so, how long can they keep?
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post #2 of 6
1/29/12 at 4:53am

Split them, seed them then roast them. Flake with a fork and hold  You can't cook from scratch to order it will take to long. It can be blanched and held then done a la minute.(it holds up better this way for a la carte service) For banquet service do a head of time.

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post #3 of 6
1/29/12 at 10:06am

What are you making with them?

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post #4 of 6
1/29/12 at 6:24pm

split them remove the seeds and roasts face down with olive oil salt pepper sage rosemary and thyme.  scrape with a spoon.  on the pickup brown butter add the squash season add toasted pine nuts.  garnish with fried rosemary.

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post #5 of 6
1/29/12 at 9:44pm
Thread Starter 
We have been doing barramundi in a saffron tomato broth. We're considering adding it to the menu. I thought the squash might go well here.I would keep it simple, just garlic and oil. I also thought it might be nice with a touch of pesto as part of a vegetable dish. Those are most likely the two main uses, but I'm sure we'll put them with some dinner features and also use for parties. I'm definitely gonna try out the brown butter and herbs. Thanx for that!

I got the roasting and scraping. How do you stop the cooking? Shock then scrape or other way around? If I were to roast with the herbs, I'd hate to rinse the flavor out, so... would it be best to under cook a little and set them in the cooler?
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post #6 of 6
1/30/12 at 3:42am

Since they have a rather delicate type flavor(almost neutral) they can be served with any mixture of sauce or herbs. It''s up to the extent of your imagination. Example sautee with shallots and herbs add cheese and diced peeled tomato  put back in its shell and top with buttered panko crumbs and bake slightly. Even kids will eat this.

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