Okay, you got my brain kick started. Sort of. *grins*
How about -- if you do have spaghetti squash on your hands, boiling that whole and then scraping the insides out with a fork to get the spaghetti consistency.
In the mean time, slice the carrots, zucchini, celery and eggplant into small bite-sized pieces and saute with olive oil, minced garlic, salt and pepper. Mix in the spaghetti squash when the rest of the veggies are cooked (carrots and celery being harder probably need more cook time and should be done first before adding the softer stuff). Mix altogether and, before serving, sprinkle Parmesan cheese over the top (I prefer fresh grated Parmesan myself).
That would be a take-off on the Italian fried spaghetti that I love so much.
Just a suggestion from my caffeine deprived mind... :)
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timeasmymeasure
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Date: 2012-02-26 06:45 pm (UTC)How about -- if you do have spaghetti squash on your hands, boiling that whole and then scraping the insides out with a fork to get the spaghetti consistency.
In the mean time, slice the carrots, zucchini, celery and eggplant into small bite-sized pieces and saute with olive oil, minced garlic, salt and pepper. Mix in the spaghetti squash when the rest of the veggies are cooked (carrots and celery being harder probably need more cook time and should be done first before adding the softer stuff). Mix altogether and, before serving, sprinkle Parmesan cheese over the top (I prefer fresh grated Parmesan myself).
That would be a take-off on the Italian fried spaghetti that I love so much.
Just a suggestion from my caffeine deprived mind... :)