spaghetti squash and cauliflower help...
 

#1 - i microwaved a spaghetti squash because i was using it in a savory dish and did not want caramelization to take place. i cut the squash, removed seeds and placed face down in glass dish, covered and steamed 15 minutes or so. my problem is that it was still sweet. i used to do this frequently with SS and wonder if it was the size or variety that may have been the cause of the extra sweetness. any ideas?

#2 - i thought to turn cauliflower in to risotto style dish. grated cauliflower, sauteed onion and garlic. then sauteed cauliflower--got a nice golden color to it. (hi heat i get 16000 btu on one gas burner) added chicken stock - reduced, added butter and romano cheese to thicken. i thought it turned a little cabbagy and was just a slight bit wet. so i am thinking, perhaps reduce stock before adding? or perhaps i should squeeze cauliflower first to remove any extra moisture? any ideas?

thks ali

It could be very fresh. Usually fresher squashes taste sweeter. If you want something "stringy" and not sweet, try shredded cabbage or zuchinni instead. Also, when you live without sweets, you are better able to taste the natural sweetness in foods.

Cauliflower can't absorb moisture like rice so no matter what you do, it won't be risotto-like. It's better to make fried "rice" out of cauliflower because the moisture will evaporate. Good for you for trying though! :)

Karen

thanks karen
 

i might plant my own squash this year in the garden so i can make jam out of it--my garden is taking on a whole new outfit with low carbing. my vegetable repertoire is a little different these days.


thks for your advice

ally

Hi AllysonneV, :wave:

I'm also planting squash in my garden this year. After spending 10 bucks on one in the grocery store I decided to keep some seeds and they are a couple inches tall already. I've never heard of making jam out of squash before! Do you use zuccini or spagetti squash or other? I would love the recipe for it if you wouldn't mind. I do alot of canning every year, but this year I will have to make some changes!

I would greatly appreciate it, Thanx :thup: Nic :D

jam
 

This is like making butternut, pumpkin or apple butter.

spaghetti squash
splenda to taste
1 cinnamon stick
6 allspice berries
4 whole cloves

Boil water in stockpot, add spices and cut the squash in pieces place in the boiling water. Cook until tender, and cool. Remove any spices, skin and seeds.

Put strands of squash in pot, add water to come half way up squash, bring to a boil and cook until the mixture is thick and reduced. Add Splenda Pourable to taste. This really depends on how sweet you want it and how many carbs you can afford. Splenda has 24 carbs for a cup. When most of the liquid is evaporated (like apple butter) place in canning jars and seal as usual.

An alternate method is to bake the squash - and then boil it down. It gives the squash a more caramelized taste.

Good Luck - Ally

if you have any great canning recipes - feel free to share. I do dills, and fruit butters. I just made a strawberry jam SF! it is very nice. i used to make watermelon rind--but its too sweet to make now. :rolleyes:

That sounds awsome thanx! :thup:

Have you ever grown spagetti squash before? If so.....got any tips? I love the stuff! I haven't done any low carb canning yet so I don't have any ideas yet. I do dills and have about 120 cucumber plants started (don't ask me why so many...I have no idea!). I guess I can use pretty much the same recipe as last year hey???

Thanx again!!! Nic :D

growing squash
 

hi nic - no tips on growing spaghetti squash--i never have done it. doesn't sound too hard though--like most other winter squashes. looking at my johhny's seed catalogue and it shows 88 days to harvest.

do you grow other winter squashes? i too am doing my pickles this year. i make SF ketchup to can. nice to have on hand.

ally

Hey Ally, :p

No I have never grown winter squash (unless zuccini or pumpkins are winter squashes?). This is only my second year having a garden, I think I had beginners luck last year. I sure would love to have a recipe for you SF ketchup....if you wouldn't mind!?! I have a freezer full of tomatoes from last year I have to get rid of and already have lots of salsa.

Thanx one again!!! Nic :wave:

ketchup recipe
 

ok this is the one i like the best - it can be made 2 ways;
with ground spices or whole spices -your choice, if using whole you have to strain them out before finishing the ketchup. if you use ground it becomes almost a bit like BBQ sauce - which is great too.

* Exported from MasterCook *

Ketchup

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces, Dressings, Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups tomato puree
1/2 tb olive oil
1/4 cup onion chopped
1/2 teaspoon cloves (or 6 whole)
1/2 teaspoon allspice (or 6 whole)
1/2 teaspoon cinnamon (or 1 whole stick)
1/2 teaspoon cayenne pepper (optional)
1/2 cup cider vinegar
to taste splenda



heat olive oil in heavy saucepan, sweat onions, then add all ingredients except splenda. bring to a boil, reduce heat to low, simmer for 1 hour. remove spices if using whole ones. continue to simmer until thick like ketchup. remove from heat, add splenda and can as usual.

i calculate about a carb per tablespoon, but that depends on how much splenda you add. i prefer it tangy.

ally

Hey Ally,

Thanx for the awsome recipes, I haven't made the ketchup yet but plan to on my next days off. There's a bunch of us low carbing at work so I'll bring some for them!

Is that your pug in your picture on your post? CUTE!! I love pugs we had one growing up, we named him Winston because he had a droopy face like Winston Churchill. My step mom has 2 pugs. If you do a search for Pandachuck the Nelson vetrinary hospital will come up and there is a big article about how one of them got diabetes.

Thanx again!! Nic