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Squash and spaghetti
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Hoser View Drop Down
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Joined: 06 February 2010
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    Posted: 06 June 2012 at 02:07
Here is my version of a recipe I saw in Cuisine at Home magazine...the market had some very nice looking squash the other day so I thought I'd give it a try.

Here's what you'll need to get started....this is a very quick meal by the way.


Get your water on to boil and get the pasta cooking as soon as you can...while the water is heating you can julienne the squash with your mandoline, chiffonade the basil and slice several cloves of garlic.


Heat about 3 Tbsp evoo in your large skillet and saute' the sliced garlic for about 30 seconds.


Then add the squash and cook for 2-3 minutes


Add about 2 Tbsp lemon juice and cook until squash is done (another couple of minutes) and toss with hot spaghetti, basil and some shredded pecorino romano...I also seasoned with salt and pepper.

This was a very tasty dish and would benefit with the addition of shrimp, scallops or chicken breast.
Go ahead...play with your food!
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Joined: 18 May 2012
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Points: 230 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 04:08
hmm I love squashes and this looks like a nice healthy addition to my recipe file
Check out some more recipes and reviews - www.addtotaste.co.za
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 06:16
That one's definately for my file. When the squash start coming in, during the summer, there's no way to stop 'em. So I'm always on the look-out for additional recipes. This one looks and sounds like a winner.
 
I especially like the speed of it. Certainly easy and quick enough to make when you get home from work.
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 07:09
looks really good, dave!
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2012 at 07:19
My garden exploded with Zucchini over the last 3 days and now I'm figuring out ways to use them all up.  I'm going to give this a run tonight (minus squash) and see how it goes.  Maybe change it up a bit.  I'll let you all know how it turned out.
Common sense is not all that common.
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2012 at 08:52
I'll be making this again tonight due to the heat wave....I'm going to marinate some shrimp and put some Old Bay on them and then grill them for a minute or two  to top it off, and perhaps put a little Asian spin on it by tossing it all with some oyster sauce and sesame oil.

I will certainly let you all know how it turns out.
Go ahead...play with your food!
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2012 at 08:57
sounds really good, dave -
 
carl, you're going to love this - zucchini season is always a great time to try new things.
 
if you're looking for another good use for zucchini, here's a great idea from hungary:
 
 
and my attempt at it:
 
 
we really enjoyed it!
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2012 at 09:33
I've got enough Zucchini to go around for awhile, so I'll give that one a go too.  Thanks!  
Common sense is not all that common.
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2012 at 04:14
man this is a good summer dish with a good glass of wine.
Ahron
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Points: 43 		Post Options Post Options   Thanks (0) Thanks(0)   Quote SavageShooter Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2012 at 11:23
Did this dish with Shrimp and added Fresh Oregano to it as well.  Turned out good, but sadly I fogot the lemon juice and while eating it, my wife made the comment..."You know, it's good, I just feel like it's missing something...maybe acidy?"

That's when it dawned on me that I totally spaced that off.  Whoops!  Still a darn good dish none the less.  I'll get it right the next time.   
Common sense is not all that common.
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Joined: 06 February 2010
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I made this again this week with grilled shrimp on the top, and served it cold with the addition of a couple of julienned cucumbers joining the fun as well.
I enjoyed it very much as a cold salad....just tossed it with a bit of herb and garlic vinaigrette.
Go ahead...play with your food!
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 06:52
 
Hoser, Buonasera,
 
Looks quite good ...
 
I have stuffed my zucchini for years, just as if they were green or red bell or dolmades ...
 
I shall  have to try this out during the laboral week.
 
Thanks for posting and have nice Sunday.
Ciao, Margi
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Joined: 06 February 2010
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Here is the version with grilled shrimp atop it....a very nice addition.
Go ahead...play with your food!
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Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 07:59
Ok now i have to wipe my keyboard. 
Ahron
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i really like that one, dave - looks great!
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 09:45
Thanks! I'm drooling now.

That just looks tasty.

This coming from someone who prefers his meal to include some form of cooked beast.
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