How do you make spaghetti squash taste like crunchy noodles?
cut it in half place a few inches of water in a pot big enough to hold the diameter of the squash with about an inch of water between the squash and the pot on all sides. boil then simmer the water. put one half of the cut squash cut side down into the water and cook it till tender. then take it out of the water, drain the excess water and tease the insides out with a fork. it comes out like strands of pasta. it is now squeaky squash. you can broil it lightly (I spray olive oil on it before broiling because it will wilt and burn easily) to drive off some of the water. half the time i get lightly crunchy, squeaky vermicelli-like strands that take sauces well, and half the time i get a mess. when i get a mess i try again with the other half of the squash. its not pasta tasting; its not pasta-texture; it vaguely looks like translucent pasta that works well with brown gravy and meat pasta sauces, except it squeaks when you chew it.
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