Suggestion, instead of pouring hot water, try lightly misting (spray) spaghetti squash (DONT saturate) . The rest will re-hydrate when sauce/butter is added. 👵🏼
I just did a trial run on some leftover spaghetti squash and it came out great. I was eating it straight out of the freeze dryer, sweet and crunchy, like candy. We've always eaten one half baked with spaghetti sauce and the other half baked with butter and brown sugar for dessert. Two courses from one squash!
I watched this and finally decide to FD all my spaghetti squash RAW. It came out just like Brian’s so I just made squash powder to add to soup, sauces, and whatever I think it will add depth of flavor to. I may even try a bit in some bread!
Yes, you can roast the seeds. Spread they THIN on a sheet pan on parchment paper let day out a little. You do not have to take the threads out. Roast at about 375 degrees, watch closely. You can sprinkle with oil and salt at the beginning if you like. When toasty and brown. Let cool then fold up the parchment paper and gently mash. The threads will crumble. Separate in a colander. Save the threads, they are delish on salad or hot vegetables.
Try a spray bottle with warm / hot water to rehydrate the spaghetti squash. Freeze Dried shredded cheese with water seems to work. Maybe on the Spaghetti Squash would work too.
I eat spaghetti squash with pesto, preferably freshly made from my garden. I just tried some dehydrated spaghetti squash from walmart, and I prepared it by boiling for 4-5 minutes then dressing with pesto and olive oil. The noodles were thin but it turned out fine, surprisingly! Another easy way to make it, is to cut in half and put water in either side with seeds still in. Microwave for 15 mins. Scoop out seeds and then noodles and its done, ready for seasoning.
I reconstitute in spaghetti sauce which adds more flavor. On my last batch I finished it by lightly roasting it in the oven while it still had some moisture left in it.
Pesto seasoning works for me. Halved , deseeded and steamed plain with a sprinkle of salt , fluffed lightly in its skin and baked with the sauce poured over. Don`t forget to wash it first.
very helpful I have been freezing mine and we have bought a freeze dryer and was wondering if it would come out soggy once you added water to it. thankyou very much you have saved me a lot of time and money for that matter.
My favorite way to eat spaghetti squash is with extra virgin olive oil, minced garlic, and either herbs de provence, or dried italian herb mixture. A little ground salt and pepper to taste. I've tried it with marinara sauce, and that's OK, but not a huge fan of that. I undercooked it once and got such severe gas pains that I thought I was having a heart attack and called 911. Hours of testing and they released me and I still felt terrible. I went home and passed the largest amount of gas ever and instantly felt better. Lesson learned--don't undercook it (at least for me and my GI tract!)
Thank you Brian. I do appreciate your videos - you show you're successes and you're failures. I would be interested how other squash freeze dry. I'm currently doing a 15 pound batch (Large dryer) of my Hamburger Mac for a homemade MRE's. I haven't had much opportunity to dry much lately - the stores are limited on what they have and I don't want to buy too much at one time right now. My garden is doing great so far this year - almost everything I planted has come up and doing well. I had to replant my carrots and may have to do the same with onions. They just didn't sprout. I tried to sprout some Moringa but so far they haven't made a showing. But I have plenty of those seeds, and I'll keep trying. I look forward to your next video.
I think butternut would do well. I think the spaghetti squash did fine other than the stringy texture was the failure. Squash when cooked is normally soft in texture anyway.
I get once a month deliveries from Azure.com. I try to get organic and try to not order too much to put up. Also, I found that, I can prepare and freeze in sizes to be ready for the f.d. when it is ready. Sure keeps busy this time of the year. :-) Good eating this winter.
I have cooked sp squash in the instapot and then dehydrated it and then put it still dried into my spaghetti squash. It is fast and delicious and easy to digest compared to the pasta noodles. I am going to try it after the pear mincemeat is finished (one issue was I used a slotted spoon to take off the syrup and saved it for the next batch which I will water bath can). So, if the f.d. pear mincemeat does not work well, I will still have some. Pears take some time to do, but the mincemeat is incredible (recipe in older Ball canning book). And, much healthier than the corn syrup meat filled version from the store. As one gets older, digestion is not as good and sp squash is one way to keep having your favorite dishes. I also melt cheese on it, and other kinds of sauces, or just butter in one of my tv dinners as a side. It is the most versatile of squashes that one can grow. I had NO luck this year with growing it. Turns out that Walmart had the 'tiny' kind of plant (no notice that it was not the real sp squash) and it was pitiful and did terrible - think I got TWO squashes off of the plant. I usually have a huge bounty from it. Oh, and I usually use chicken broth (the real stuff) to reconstitute if just putting butter on it..
I think what's amazing is that so many people actually do that you could do that that you can cook the seeds from the squash God bless you dude they're going to be so good when you cook them thank you for sharing your show with us and showing us everything that you're doing with your dehydrator I can't wait till I get mine
We’ve done several batches of Zucchini & Summer squash with Sweet Onions & Mushrooms, one tray each, all raw. They turned out tasty enough to eat raw. Haven’t rehydrated them yet but like I said they were tasty raw.
Retired at 40- Live.Life.Simple. Yup. We’ve only had our unit since Nov 2019 & been doin’ a bunch of experiments with it. Got a really good deal on it cause it was a floor model that nobody in our small town was interested in prior to NCOV 19. I could have sold it multiple times since for double what we paid for it but didn’t & glad we didn’t. It keeps me occupied & outa trouble.... and fed.
I cubed butternut squash and it worked very well. I was hopeful on the spaghetti squash, but I guess either powdering it or just not even bothering to freeze dry it are the best options.
Wonder what would happen if you just cooked it in the spaghetti sauce without reconstituting with water first? I don't have a freeze dryer yet to try that but would like to know if someone tries that.
Haven't done squash yet, but did sweet potato fries the other day and they turned out perfect. Added some ranch and bbq seasoning and they were an awesome snack.
Question we pressure cook squash and turnip add butter and salt and pepper too we add to squash brown sugar and cinnamon. Can they be freeze dried that way?
@@terinaerb I peel it, cube it and cook it down, down, down, draining the water off as it cooks. I have canned it and frozen it. I add flavors to it when I use it. This keeps my options open for its uses. 👍
We have done yellow potatoes, not sweet but carrots are good for lots of things. Many freeze dried veggies are good raw and with a little seasoning on them, they are just like veggie chips
Have you ever freeze dried flowers, I would like to know if you can and if they keep their smell. I have something in mind and would like to know before I purchase. I probably will purchase one anyway but still would like to know. I like watching your videos.
I have not tried flowers, i would recommend joining our facebook group and you can post your question. There are 1000's of people on there and i'm sure someone has done it.
If you have a container and silica gel, you just carefully put your full flower in it for a while and wallah, it looks perfect, not squashed like the old inside the book way. And, the silica can be reused a lot.
@@marthaadams8326 I bought a freezer dryer- not delivered yet, but I was picking the last flowers around my yard and had the same thought. I might try it. I don't think the smell will stay but we will see.
Why not try the pot in pot method for the instant pot? I have multiple stainless instant pot pans with silicone lids that have vents on them. We use the pressure steam (not cook) method with those pans to reheat leftovers a lot. And steam frozen veggies. I'd think you'd have better results. Although I don't think Spaghetti squash will ever been a good thing to freeze dry. Thankfully it's easy to grow and keeps a really long time in the right storage.
I'm not sure that i would trust that for long term but might be ok for certain foods short term. I don't think the food saver will get 100% of the oxygen out.
@@justinchapman7673 I take the food saver plastic bag and cut (2) 1 1/2 x 8 in slices and put them inside the myler bags going down both sides but leave 1/4 in of the plastic strips peaking outside the top of the myler bag on both sides then place it in the food saver and extract the oxygen. The plastic from bag from the food saver has texture inside the bag that let's the air pass during the extraction process. The myler does not. So using the above process you allow air to be pulled from the bag. Hope this helps
Would you please try a bake that you know the flavor of with the water-reconstituted spaghetti squash? I'd like to know how different it tastes, and how different the mouth-feel texture is, if at all. I'm thinking that baking could be used to even out the moisture level, and that a flavorful casserole might make any textural differences basically moot. Has anyone tried water chestnuts in a bake to add crispiness? How well did the flavors combine?
Just got a new freeze dryer, tried drying some fresh squash, but the skins are taking FOREVER to dry out. Should raw vegetables be peeled or cooked before freeze drying?
It's sucks or failure really depends on your situation. I bet someone backpacking would be elated to have that squash even if it reconstitutes to a mush as long as the flavor and nutrients are there. Definitely not viable if you want an exact replica to fresh.
I cook them in microwave and puree seeds...but online says seeds are calorious...so I freeze small amounts for dog and chicken food. Loving your video content...large freeze dryer is waiting for me to open. And place. Consider chickens for many reasons! Hybrid seeds should not be used to replant.
Thanks for showing the failures along with the successes!
You bet! Sometimes that is more important than the success
Suggestion, instead of pouring hot water, try lightly misting (spray) spaghetti squash (DONT saturate) . The rest will re-hydrate when sauce/butter is added. 👵🏼
I just did a trial run on some leftover spaghetti squash and it came out great. I was eating it straight out of the freeze dryer, sweet and crunchy, like candy. We've always eaten one half baked with spaghetti sauce and the other half baked with butter and brown sugar for dessert. Two courses from one squash!
Awesome!
I watched this and finally decide to FD all my spaghetti squash RAW. It came out just like Brian’s so I just made squash powder to add to soup, sauces, and whatever I think it will add depth of flavor to. I may even try a bit in some bread!
Yes, you can roast the seeds. Spread they THIN on a sheet pan on parchment paper let day out a little. You do not have to take the threads out. Roast at about 375 degrees, watch closely. You can sprinkle with oil and salt at the beginning if you like. When toasty and brown. Let cool then fold up the parchment paper and gently mash. The threads will crumble. Separate in a colander. Save the threads, they are delish on salad or hot vegetables.
Cool. Appreciate it!
I roast and eat all winter squash seeds. They are all delicious! :-)
Try a spray bottle with warm / hot water to rehydrate the spaghetti squash.
Freeze Dried shredded cheese with water seems to work. Maybe on the Spaghetti Squash would work too.
I've done seeds from spaghetti squash. Love them. They were sweeter than pumpkin.
I eat spaghetti squash with pesto, preferably freshly made from my garden. I just tried some dehydrated spaghetti squash from walmart, and I prepared it by boiling for 4-5 minutes then dressing with pesto and olive oil. The noodles were thin but it turned out fine, surprisingly!
Another easy way to make it, is to cut in half and put water in either side with seeds still in. Microwave for 15 mins. Scoop out seeds and then noodles and its done, ready for seasoning.
Thank you for so much good information in short videos. I really enjoy your videos. Keep up the awesome job!
I reconstitute in spaghetti sauce which adds more flavor. On my last batch I finished it by lightly roasting it in the oven while it still had some moisture left in it.
👌
Pesto seasoning works for me. Halved , deseeded and steamed plain with a sprinkle of salt , fluffed lightly in its skin and baked with the sauce poured over. Don`t forget to wash it first.
I bet pesto would be great! Thanks
What if you tried FD the spaghetti squash with the marinara sauce?
very helpful I have been freezing mine and we have bought a freeze dryer and was wondering if it would come out soggy once you added water to it. thankyou very much you have saved me a lot of time and money for that matter.
My favorite way to eat spaghetti squash is with extra virgin olive oil, minced garlic, and either herbs de provence, or dried italian herb mixture. A little ground salt and pepper to taste. I've tried it with marinara sauce, and that's OK, but not a huge fan of that. I undercooked it once and got such severe gas pains that I thought I was having a heart attack and called 911. Hours of testing and they released me and I still felt terrible. I went home and passed the largest amount of gas ever and instantly felt better. Lesson learned--don't undercook it (at least for me and my GI tract!)
OUCH! not a normal reaction to sp squash.
Thank you…it’s so great to see how these things are figured out!!
Powdering it is a great option if we can’t figure out how to save the noodles
I love your exp;experiments! Thanks!
Glad you like them!
Thank you Brian. I do appreciate your videos - you show you're successes and you're failures. I would be interested how other squash freeze dry.
I'm currently doing a 15 pound batch (Large dryer) of my Hamburger Mac for a homemade MRE's.
I haven't had much opportunity to dry much lately - the stores are limited on what they have and I don't want to buy too much at one time right now.
My garden is doing great so far this year - almost everything I planted has come up and doing well. I had to replant my carrots and may have to do the same with onions. They just didn't sprout. I tried to sprout some Moringa but so far they haven't made a showing. But I have plenty of those seeds, and I'll keep trying.
I look forward to your next video.
I think butternut would do well. I think the spaghetti squash did fine other than the stringy texture was the failure. Squash when cooked is normally soft in texture anyway.
I get once a month deliveries from Azure.com. I try to get organic and try to not order too much to put up. Also, I found that, I can prepare and freeze in sizes to be ready for the f.d. when it is ready. Sure keeps busy this time of the year. :-) Good eating this winter.
I wonder how it would work in the bamboo steamer.
What about steaming it in a pot with a metal steamer basket, or even a metal strainer? Put a lid on top and try that.
I have cooked sp squash in the instapot and then dehydrated it and then put it still dried into my spaghetti squash. It is fast and delicious and easy to digest compared to the pasta noodles. I am going to try it after the pear mincemeat is finished (one issue was I used a slotted spoon to take off the syrup and saved it for the next batch which I will water bath can). So, if the f.d. pear mincemeat does not work well, I will still have some. Pears take some time to do, but the mincemeat is incredible (recipe in older Ball canning book). And, much healthier than the corn syrup meat filled version from the store. As one gets older, digestion is not as good and sp squash is one way to keep having your favorite dishes. I also melt cheese on it, and other kinds of sauces, or just butter in one of my tv dinners as a side. It is the most versatile of squashes that one can grow. I had NO luck this year with growing it. Turns out that Walmart had the 'tiny' kind of plant (no notice that it was not the real sp squash) and it was pitiful and did terrible - think I got TWO squashes off of the plant. I usually have a huge bounty from it.
Oh, and I usually use chicken broth (the real stuff) to reconstitute if just putting butter on it..
Thank-you ! You confirmed what I guessed would result.
I think what's amazing is that so many people actually do that you could do that that you can cook the seeds from the squash God bless you dude they're going to be so good when you cook them thank you for sharing your show with us and showing us everything that you're doing with your dehydrator I can't wait till I get mine
Congrats on getting one!
We’ve done several batches of Zucchini & Summer squash with Sweet Onions & Mushrooms, one tray each, all raw. They turned out tasty enough to eat raw. Haven’t rehydrated them yet but like I said they were tasty raw.
I think only about 30% of our food makes it to storage. We tend to eat FD things that we normally wouldn't eat raw.
Retired at 40- Live.Life.Simple. Yup. We’ve only had our unit since Nov 2019 & been doin’ a bunch of experiments with it. Got a really good deal on it cause it was a floor model that nobody in our small town was interested in prior to NCOV 19. I could have sold it multiple times since for double what we paid for it but didn’t & glad we didn’t. It keeps me occupied & outa trouble.... and fed.
@@privateer177666 Sounds like your timing was right on.
I cubed butternut squash and it worked very well. I was hopeful on the spaghetti squash, but I guess either powdering it or just not even bothering to freeze dry it are the best options.
Thanks for sharing!
retired at 38 .....but who is counting....
Love your vids! keep them coming!
✌congrats
Yes, all squash seeds can be baked like pumpkin seeds and taste nearly the same.
Wonder what would happen if you just cooked it in the spaghetti sauce without reconstituting with water first? I don't have a freeze dryer yet to try that but would like to know if someone tries that.
Haven't done squash yet, but did sweet potato fries the other day and they turned out perfect. Added some ranch and bbq seasoning and they were an awesome snack.
Did you cook first?
@@thefreezedryingcommunity We baked, seasoned, then freeze dried.
@@carolclarkson4859 cool. It's on my to now
Question we pressure cook squash and turnip add butter and salt and pepper too we add to squash brown sugar and cinnamon. Can they be freeze dried that way?
have you ever tried butternut squash? spiraled?
Did you try drying the intact COOKED squash....and shred it AFTER reconstitution?
What about reconstituted in a steamer.
Try Hubbard squash. Its supposed to be mushy like canned pumpkin. Stronger flavor though. Can be eaten as savory and sweet.
Makes the best pumpkin pie and easier to grow than some of the other pumpkin kinds of squashes.
I baked Hubbard squash but in cubes with butter and brown sugar on it. Delicious
@@terinaerb I peel it, cube it and cook it down, down, down, draining the water off as it cooks. I have canned it and frozen it. I add flavors to it when I use it. This keeps my options open for its uses. 👍
Have you ever tried to dry chicken soup or any kind of watery soup?
I don't even bake squash seeds, they are good raw. Just lay them out and let them dry in the shell.
Hello...Love to watch your experiments ..Have you tried healthy savoury crunchies like baked sweet potatoes with seasoning , and also with carrots ...
We have done yellow potatoes, not sweet but carrots are good for lots of things. Many freeze dried veggies are good raw and with a little seasoning on them, they are just like veggie chips
@@thefreezedryingcommunity and don't forget your dog. My dog has liked almost every f.d. veggie I give her. Carrots, beets, carrots and peas, etc etc.
Yes, you can roast the seeds. You can roast the seeds from all eatable squash.
Have you ever freeze dried flowers, I would like to know if you can and if they keep their smell. I have something in mind and would like to know before I purchase. I probably will purchase one anyway but still would like to know. I like watching your videos.
I have not tried flowers, i would recommend joining our facebook group and you can post your question. There are 1000's of people on there and i'm sure someone has done it.
If you have a container and silica gel, you just carefully put your full flower in it for a while and wallah, it looks perfect, not squashed like the old inside the book way. And, the silica can be reused a lot.
@@marthaadams8326 I bought a freezer dryer- not delivered yet, but I was picking the last flowers around my yard and had the same thought. I might try it.
I don't think the smell will stay but we will see.
I FD Nasturtium since they're edible & pretty on a plate, it worked perfectly. I store them in a Mason jar since they're very fragile.
Why not try the pot in pot method for the instant pot? I have multiple stainless instant pot pans with silicone lids that have vents on them. We use the pressure steam (not cook) method with those pans to reheat leftovers a lot. And steam frozen veggies. I'd think you'd have better results. Although I don't think Spaghetti squash will ever been a good thing to freeze dry. Thankfully it's easy to grow and keeps a really long time in the right storage.
Hi, great video! I was wondering if im out of oxygen absorbers can I just use a foodSaver on the mylar bag ? Thanks
I'm not sure that i would trust that for long term but might be ok for certain foods short term. I don't think the food saver will get 100% of the oxygen out.
@@thefreezedryingcommunity thanks alot for the advice
I use canning jars and seal, but I still put an Q absorber in them - keeps pretty good if out of the light.
I haven’t been able to get my food saver to do anything with Mylar bags. It doesn’t suck the air out or seal it.
@@justinchapman7673 I take the food saver plastic bag and cut (2) 1 1/2 x 8 in slices and put them inside the myler bags going down both sides but leave 1/4 in of the plastic strips peaking outside the top of the myler bag on both sides then place it in the food saver and extract the oxygen. The plastic from bag from the food saver has texture inside the bag that let's the air pass during the extraction process. The myler does not. So using the above process you allow air to be pulled from the bag. Hope this helps
What would happen if you poured sauce over the squash afterwards....think the squash would still be mushy??
Would you please try a bake that you know the flavor of with the water-reconstituted spaghetti squash? I'd like to know how different it tastes, and how different the mouth-feel texture is, if at all. I'm thinking that baking could be used to even out the moisture level, and that a flavorful casserole might make any textural differences basically moot.
Has anyone tried water chestnuts in a bake to add crispiness? How well did the flavors combine?
Just got a new freeze dryer, tried drying some fresh squash, but the skins are taking FOREVER to dry out. Should raw vegetables be peeled or cooked before freeze drying?
most veggies benefit from blanching first
Try putting it in the microwave for 2 to 3 minutes and then cut it
Thanks for answering the questions we had. Wife and I were hoping it would work:/
👍
my pleasure. hope it helped
:-( This was on my list of things to try. I wonder if it would make a difference if you freeze dried in marinara sauce... 🤔
I think it would help hold its shape
I was wondering if you cooked it first how it would do, but it is so useful dry that I have not tried it yet. Please post if you try it with a sauce.
It's sucks or failure really depends on your situation. I bet someone backpacking would be elated to have that squash even if it reconstitutes to a mush as long as the flavor and nutrients are there. Definitely not viable if you want an exact replica to fresh.
Can you just cook with sauce to rehydrate …sorry just saw in comments
Thanks...because I use squash in my dog food. Storing on racks is not 100% successful.
I cook them in microwave and puree seeds...but online says seeds are calorious...so I freeze small amounts for dog and chicken food.
Loving your video content...large freeze dryer is waiting for me to open. And place.
Consider chickens for many reasons!
Hybrid seeds should not be used to replant.