My 1st attempt didn't go so well. I did not know that spaghetti squash had so much liquid and while my dish tasted good, it was a little too mushy and wet. (Not too similar to pasta)
My second attempt I thought using the Everyday Kitchen's Nut Milk bag would work out perfectly. I actually tried to drain it in a strainer and also in the nut milk bag. A dramatically larger amount of liquid was able to be extracted from the spaghetti squash.
The second attempt ... PERFECT!
1 large spaghetti squash and baked in the oven at 350 for 1 hour.
Then scraped out the inside and drained the squash in the nut milk bag.
Added 1-2 tsp coconut oil to a WOK with fresh chopped garlic and onions. Once it cook a few minutes, I added the squash, a large handful of spinach and 1 small tomato diced.
Premium Nylon Nut Milk Bag that can be used over and over — and will produce nut milk to die for!
We know that attaining the perfect consistency for your nut milk can be hard when you’re working with low-quality bags that tear after one use, or messy cheesecloths that rip and leave milk in places you don’t want it.
This revolutionary nut milk bag is…
Durable and Long-Lasting. Premium nylon fabric holds up to the most strenuous nut milk-making around.
Large Enough to Hold It All. Unlike other bags, at 10 X 13 inches LARGE, this bag fits over bowls for easy straining.
Equipped with a Handy Drawstring. Its easy-to-use drawstring keeps nuts in while straining.
• Keeps pulp OUT of your drinks
• Cleans easily (no more moldy bags!)
• Perfect for the first-time nut-milk make
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