Spaghetti Squash
- Thread starter dr.mel_PT
- Start date
hriacobacci
Cathlete
I really like spaghetti squash. I've even made it into patties. You can microwave or bake. Here's the baking method:
Cut your spaghetti squash in half, lengthwise and remove and discard the seeds. Place your squash halves, cut-side down, on a baking dish or sheet tray and bake at 350 degrees for 30 to 40 minutes until tender. You'll know it's done when you can use a fork to scrape and it'll string up like spaghetti.
Simplest way to serve is just add your favorite pasta sauce over it. If you do a search on allrecipes.com or epicurious, you'll find a ton of various recipes.
Enjoy!
Cut your spaghetti squash in half, lengthwise and remove and discard the seeds. Place your squash halves, cut-side down, on a baking dish or sheet tray and bake at 350 degrees for 30 to 40 minutes until tender. You'll know it's done when you can use a fork to scrape and it'll string up like spaghetti.
Simplest way to serve is just add your favorite pasta sauce over it. If you do a search on allrecipes.com or epicurious, you'll find a ton of various recipes.
Enjoy!
NancyAZ
Cathlete
I microwave them whole first for a few minutes just to soften the outside of it enough to be able to cut it in half without risking cutting off a finger. Then I cut it in half, scoop out the seeds, place the halves cut side down in a covered dish and microwave them for 10-15 minutes, depending on the size.
You'll know it's cooked through when you can use a fork to pull the strands of the squash easily from the skin. Be careful -- it's always very hot and tricky to handle, but worth it.
You'll know it's cooked through when you can use a fork to pull the strands of the squash easily from the skin. Be careful -- it's always very hot and tricky to handle, but worth it.
hriacobacci
Cathlete
Great tip on pre-microwaving. I always make my DH cut those and butternut squash for me!
Heather
Heather
NancyAZ
Cathlete
NancyAZ
Cathlete
Spaghetti Squash is the name of a particular squash. Because it shreds like spaghetti pasta when cooked it is different than other squashes. I found this picture of what it looks like when cut in half.
dr.mel_PT
Cathlete
Ok, so I cooked this last night and brought it in for lunch so I have yet to taste it. Thanks for the microwaving tips to soften this thing up! My brother had to help me hack at it so we could slice this baby.
Now here is the dumb question; are you supposed to wait until it fully cools before you start taking the fork to it? I was afraid it would get too hard so I did it while it was still pretty hot and the "spaghetti" kind of clumped together. I didn't get nice long strands. My other question is doesn't it feel mushy when you eat it? Maybe I cooked it too long? I did it for 45 min on 350 and I dunno, I guess I thought it would be more firm.
Now here is the dumb question; are you supposed to wait until it fully cools before you start taking the fork to it? I was afraid it would get too hard so I did it while it was still pretty hot and the "spaghetti" kind of clumped together. I didn't get nice long strands. My other question is doesn't it feel mushy when you eat it? Maybe I cooked it too long? I did it for 45 min on 350 and I dunno, I guess I thought it would be more firm.
dr.mel_PT
Cathlete
Well ladies I am eating my "pasta" right now and I am in LOVE with this stuff!! It's not as mushy as I thought it would be and it is delicious! I threw in some FF ricotta, a slice of FF mozz, some low sodium tomato sauce, oregano, basil, garlic & red pepper flakes...soooo freakin good!!!
hriacobacci
Cathlete
Glad you liked it! I don't ever wait for it to completely cool, but I do wait until I can handle it. I don't usually get super long strands either. I think if it's clumping it may not be completely cooked???? Sometimes I've had to let mine cook longer than what is suggested on recipe sites. I've even seen recipes where you cook with water...so there are all kinds of methods, temps, times.
I think it's a pretty versatile veggie myself.
I think it's a pretty versatile veggie myself.
jcm
Cathlete
Here is a recipe I've made before. Really good. I'm making it in two days
1 spag. squash, halved and seeded
1 thin zucchini, julienned
1 sweet red pepper, julienned
1 tsp olive oil
2 cloves minced garlic
1 c. cherry tom., halved
1 Tbs. white wine vinegar
1 Tbs. minced fresh basil
2 tsp. minced fresh oregano
1/4 tsp pepper
2 Tbs. parm
place 1/2 of squash cute side down in glass pie plate. Micro. on hi 4 minutes, let stand 5 minutes. Micro. other half.
While squash is cooking, over med-hi heat saute zucch. and peppers in oil 3 minutes. Stir garlic - cook 1 minute. Add tomatoes, vinegar, basil, oregano, black pepper - saute 2 minutes.
Fluff the flesh of the squash into strands. Add to pan - saute 3 minutes. Add parm.
1 spag. squash, halved and seeded
1 thin zucchini, julienned
1 sweet red pepper, julienned
1 tsp olive oil
2 cloves minced garlic
1 c. cherry tom., halved
1 Tbs. white wine vinegar
1 Tbs. minced fresh basil
2 tsp. minced fresh oregano
1/4 tsp pepper
2 Tbs. parm
place 1/2 of squash cute side down in glass pie plate. Micro. on hi 4 minutes, let stand 5 minutes. Micro. other half.
While squash is cooking, over med-hi heat saute zucch. and peppers in oil 3 minutes. Stir garlic - cook 1 minute. Add tomatoes, vinegar, basil, oregano, black pepper - saute 2 minutes.
Fluff the flesh of the squash into strands. Add to pan - saute 3 minutes. Add parm.
NancyAZ
Cathlete
Melissa, that's great that you've found something new that you like so well. There are probably a gazillion different recipes out there (okay, maybe not quite that many!) so have fun with it.
cataddict
Cathlete
Thanks to Melissa for asking this question and to everyone who answered & provided tips and cooking instructions! I've also wanted to try subbing spaghetti squash for pasta and this thread gave me the incentive to try it. Made it last night & DH & I both enjoyed it thoroughly. The only "downside" was the cutting it in half--the microwaving first to soften it definitely helped but it was still hard to do. Maybe my knives need sharpening---or maybe not since I'm kind of a klutz! 
Anyway I'm going to try some of the recipes I'm finding online. Thanks again!
Anyway I'm going to try some of the recipes I'm finding online. Thanks again!
NancyAZ
Cathlete
Thanks to Melissa for asking this question and to everyone who answered & provided tips and cooking instructions! I've also wanted to try subbing spaghetti squash for pasta and this thread gave me the incentive to try it. Made it last night & DH & I both enjoyed it thoroughly. The only "downside" was the cutting it in half--the microwaving first to soften it definitely helped but it was still hard to do. Maybe my knives need sharpening---or maybe not since I'm kind of a klutz!
Anyway I'm going to try some of the recipes I'm finding online. Thanks again!
Hooray -- another convert!
Here's another idea for you. I use a mandoline to finely julienne zucchini, then just heat enough to warm it up and use it as a base for sauces, or just some parmesan. I've never been a big fan of cooked zucchini (unless it is coated in batter and fried!) so this just being slightly cooked and very "bendy" works great for me.
