Help me make dinner!

Okay, I’ve got cooked spaghetti squash, cooked ground plant based protein meat substitute seasoned with a bit of garlic and salt, and fresh yeast rolls.

The original idea was to just make spaghetti and garlic bread, but that doesn’t sound good.

I just went shopping so have a variety of produce. What should I make? Please tag the forum cooks for me! @WhateverGoldenRexsNameIsNow @ZombieMombie @Loke

I love everything with garlic and cheese, so I was thinking maybe a creamy garlic butter sauce for the spaghetti squash, wilt some spinach with the crumbles and add that?

Or maybe make some sort of stir fry veggies and add on top of the spaghetti squash?

I don’t know. I’m hungry and everything and nothing sounds good. Help!

Here’s a picture of the plant based meat substitute. It’s pretty tasty!

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@Charles_Foster I believe…?

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That’s who I almost tagged but I wasn’t sure. Lol I get confused too easily and then never trust myself even when I can remember ■■■■. :joy:

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As someone who is confused most of the time, I can fully relate :joy: good luck with dinner, I’ll probably just have tuna salad

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Hm. I don’t know. I don’t use spaghetti squash, so I don’t know what goes with it. I like the butter garlic sauce idea.

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I’m here!

I vote for putting all that stuff on spaghetti squash.

Your thread has made me wish I bought a spaghetti squash at the store.

How do you prepare them?

Roasted in the oven?

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Do you have a garlic sauce recipe that’s good with noodles? I’ve only made one once and it was meh so I didn’t save it.

I kinda eyeball everything, so I don’t have precise measurements. Mine always changes each time I cook. I found a creamy one.

But for my own, I melt butter in a pan, saute garlic for a few minute until lightly brown, then mix in cream. After cooking for a few minutes I add cornstarch that’s been whisked with a little water to avoid lumps. This link uses milk instead of cream and flour instead of cornstarch.

Fyi, I have to switch to coconut milk for cream now and it works great.

https://happilyunprocessed.com/butter-garlic-cream-sauce/

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Yeah, I cut them in half and scoop out the guts (super easy with a big spoon, it’ll all come out in one piece usually), brush with olive oil and a bit of salt, then bake open sides down on a baking sheet for about 45ish minutes at 375°ish.

I always cook them early so I can let them cool before scraping them (just use s fork to scrape the shell and it’ll fall apart into spaghetti itself) so it’s easier.

If you get a big one that’s hard to cut raw you can stab it a few times and microwave it for a few minutes to bake it a little easier. But I find doing this madness it easier to cut but harder to scrape after baking. So pick your poison.

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Squash is porous so a cream sauce would possibly make I it soggy. I think it’s better with marinara than a cream sauce

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Wouldn’t the marinara do the same? I intend to put the sauce on immediately before eating.

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Oh. Yeah if you eat it right away it’s fine. I just had a bad experience with the cream sauce is all

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Interesting.

I’m going to have to get one now and try.

I think I’ll serve it with butter and garlic.

Sorry,

I’ve been soliciting more advice than I’ve been giving.

Haha!

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I think a garlic cream sauce maybe with capers sounds good.

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Hahaha it’s delicious. I love it. I will gladly talk about food all day. With or without advice.

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Okay, I went with the garlic butter sauce. It’s pretty delicious. :drooling_face:

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Dang that looks pretty good haha i was gonna spam “mash potatoes mash potatoes mash potatoe” but it seems im too late. Maybe tomrorow?? :laughing::laughing::laughing:

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I can’t hear potatoes without thinking about this song. :joy: Little LED sings it constantly. Lol

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Lol thats so cute. Reminds me of the “into the thick of it” song haha cartoons have really evolved

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Yeah. I usually bake my squash on 375F for 40 minutes

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