Spaghetti Squash

I've heard that Spaghetti Squash can be baked and sauce added to taste like spaghetti.  Has anyone tried it?  How do I cook it?  What is the texture like? 

Original Post by doingmybest:

I've heard that Spaghetti Squash can be baked and sauce added to taste like spaghetti.  Has anyone tried it?  How do I cook it?  What is the texture like? 

I tried it, and did not like it in that fashion.  It is sweet, like other winter squashes, and the texture is fine and mushy, like very overdone angel-hair spaghetti.

It would be good in some other contexts, I think, but not a real substitute for spaghetti.

But - try it - you might find you like it!

I have been staring at one of these on my counter for the last three weeks.  I have no idea what to do with it.  Squash as spaghetti substitute does not sound good to me.  I think I will probably just bake it and put the flesh in a stir-fry.

Hmmm... I dislike mushy foods.  This doesn't sound promising.

It's only mushy if you overcook it.  I cut it in half, place in a dish with a small amount of water and bake till it's tender but not mushy.  Then use a fork to scrape out the "tendrils" that are kind of like spaghetti.  It will have a firm, pasta-like texture.  The only application I have ever found for it is to serve with marinara sauce, or anywhere else you might use spaghetti - possibly in a puttanesca.

Actually, it's not mushy.  In fact the strands have a slight crispness to them unless overcooked, when they will get soft, like any vegetable.

I'm not crazy about the combination of spaghetti sauce and squash either.  I have one and intend to serve it with just a sprinkle of nutmeg.  It's sweet and moist enough that it doesn't really need anything else.

However, in today's Blog, there is a spaghetti squash recipe you might like.  Click on the Blog tab and today it's the first one.  Other days, just find Recipes under Blog, and you'll see all the ones that have been published.

Here are some videos to help you out

How to Prepare Spaghetti Squash

Have fun!

I actually love to put homemade spaghetti sause or chili ontop of speghetti squash. It's not mushy at all, and a nice low calorie alternative to pasta. I also like to I cook it up and put a little butter and melt some fresh parmesan on top as a side.

I like spaghetti squash, although I prefer other winter squashes slightly more.  I am also not a huge fan of serving it with marinara or other tomato-ey sauces.  I usually cook it in the microwave, use a fork to get the tendrils out, add a little butter, salt, pepper, and maybe a sprinkle of fresh grated Parmesan cheese (like trikki).  Nutmeg sounds good, also.  Not mushy at all if not overcooked.

Spaghetti squash tastes like squash. You may or may not like that taste, with or without spaghetti sauce, but it definitely doesn't taste like pasta. I'd say give it a try - just don't expect it to taste like wheat noodles!

okay, i reeeeally love this with some butter and cinnamon sugar. it just makes it feel like winter. (really my favorite way to eat it is like this on a plate in front of the fire accompanied by hot chocolate, but i understand this probably isn't the most healthful dinner, lol!)

I bake it with butter and red chili flakes.  Don't expect the carb satifaction of pasta...its definitely more like sqash, but its the only one my husband will eat.

I baked my spaghetti squash and put it into a green curry.  It's not as high cal as you might think, although coconut milk does add a bit of saturated fat. 

I cut it in half and boil it till it can be shredded easily. I use a fork to make the strands, My big trick is I let it sit in the strainer for a good 15-20 min. (while I cook the real pasta for the hubby)  It can be reheated in the microwave wnd holds up.   I tend to under cook it a tad so I can reheat it without it being mushy.

Different ways to have it

• with stemmed broccoli and cauliflower with a sprinkle of parm cheese
• with shredded chicken, zucchini, peppers, mushrooms and a touch of red sauce
• garlic alfredo (there are a few good light ones or make your own.
• My new fav.  Chili powder, cracked pepper, and lemon.

So I'll be careful not to overcook it so it doesn't become mushy.  Thanks everyone!