Spaghetti squash= shredded yuck

24

Replies

  • luckyjuls
    luckyjuls Posts: 505 Member
    So I made them "latke" style.
    http://www.halfbakedharvest.com/spaghetti-squash-pancakes/

    It's pretty great.

    You could also try baking them twice. The more cooking time for the squash, the better, as a rule.
  • redraidergirl2009
    redraidergirl2009 Posts: 2,560 Member
    I like it with alittle olive oil, salt and pepper. I think if you are prepared for pasta you will be disappointed. If you prepared for squash it's good
  • zhvah18
    zhvah18 Posts: 158 Member
    I like it with alittle olive oil, salt and pepper. I think if you are prepared for pasta you will be disappointed. If you prepared for squash it's good

    Exactly. Just because it shares the name with a pasta does not mean it should be treated as such. It is squash. I treat it like squash and it is yummy.
  • MicroHez
    MicroHez Posts: 125 Member
    I think it's an acquired taste. I had it plain at a restaurant and wasn't over all impressed. I made it at home and it was ok, but I still needed to tweak the recipe. I had a recipe from BHG for salmon with skettie squash salad with a chili-lime dressing. It was completely palatable, but not my favorite. I don't see skettie squash in the store very often, but it's just something that I have to keep playing with.
  • shiplizard
    shiplizard Posts: 20 Member
    Only squash I can really stomach. Needs salt, and it works better standing in for rice noodles or vermicelli than it does for spaghetti-- try it to bulk out a stirfry?
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    I like it with alittle olive oil, salt and pepper. I think if you are prepared for pasta you will be disappointed. If you prepared for squash it's good

    Exactly. Just because it shares the name with a pasta does not mean it should be treated as such. It is squash. I treat it like squash and it is yummy.
    gawd i feel like i just said this. i get ignored a lot on these threads. is it my ticker, is she intimidating, cause that's not even me. that's just a relaxing photo that makes me happy and think of bikini goals. anyway back to my FL newsfeed.
  • spelham15
    spelham15 Posts: 43 Member
    I love spaghetti squash...love it even more this way. "skinny" it up any way you'd like or eat it this way and enjoy :) It's even better as leftovers with some sour cream on top.

    http://www.myrecipes.com/recipe/spaghetti-squash-with-jalapeo-cream-10000001842378/
  • Natihilator
    Natihilator Posts: 1,778 Member
    Spaghetti squash is not a replacement for pasta, so there's no point in tricking yourself in order to get through a plate of it.

    However, I love all types of squash, so I enjoy it. My favourite way to eat it is with some grated parmigiano reggiano and browned butter. I also like to take a vegetable peeler to zucchini to make "fettuccini" with homemade alfredo sauce. Om. Nom.
  • Energizer06
    Energizer06 Posts: 311 Member
    I usually can't stand squash, except acorn, butternut, and spaghetti.

    slice it lengthwise salt and pepper, bake in oven at 350F for about an hour.
    mix with you favorite sauce and chow down
  • jmom376
    jmom376 Posts: 234 Member
    Baked Spaghetti Squash Lasagna:

    I tried this recipe about a month ago and have made it 3 times since. I halved the olives and cheese and it was still very good. I don't think it tastes like spaghetti, but it is still very good :)

    http://allrecipes.com/recipe/baked-spaghetti-squash-lasagna-style/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti squash lasagne&e8=Quick Search&event10=1&e13=A:Search Results-List(control)&e7=Recipe Search Results
  • mamasmaltz3
    mamasmaltz3 Posts: 1,111 Member
    I have not tried this recipe yet but it sounds delicious. It's spaghetti squash au gratin.

    http://dandydishes.blogspot.com/2011/10/spaghetti-squash-au-gratin.html#.UUKp7Yy9KSM


    I have tried this recipe and it is really good. I did add about a half a box of whole wheat angel hair to the recipe to soak up some of the water from the squash. My husband ate it and didn't even realize it was squash. He had two helpings. I also used Canadian bacon instead of pepperoni and my own marinara.


    http://www.myfitnesspal.com/topics/show/818787-spaghetti-squash-pizza-bake-amazing
  • ThunderButt11
    ThunderButt11 Posts: 33 Member
    When I made it I cooked the squash in the microwave due to time restraints. Does it actually turn out differently if baked in the oven?
  • mamasmaltz3
    mamasmaltz3 Posts: 1,111 Member
    I have only cooked mine in the oven. I put in whole with a little water on the bottom of the pan. Cook at 350 for 30 minutes then turn over and cook another 30 minutes. I hate trying to cut a raw squash so that's why I do it this way. The squash is soft and easy to cut after it is cooked.
  • TurtleD55
    TurtleD55 Posts: 2 Member
    I personally wanna try this one! http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html

    This was the first recipe I tried with spaghetti squash and I enjoyed it. Food texture is not a big deal with me, and I actually find it very tasty no matter how I've made it since then.....but to each, his own.
  • alsoagood1
    alsoagood1 Posts: 79 Member
    I make the squash in the microwave not in the oven - the oven makes it too mushy for me. I eat the squash with marinara and a turkey pattie or without meat. I love it and buy 2 squash at a time.
  • Shabas87
    Shabas87 Posts: 69
    I made this yesterday and I love it. Did you season the squash at all? I added salt and a little butter to it. along with ground turkey and marinara sauce.
  • Shabas87
    Shabas87 Posts: 69
    I made this yesterday and I love it. Did you season the squash at all? I added salt and a little light butter to it. along with ground turkey and marinara sauce.
  • hmuh
    hmuh Posts: 379 Member
    I mix it with regular pasta to bulk up the serving size.

    That's the way to do it!
  • thinking_thinly
    thinking_thinly Posts: 143 Member
    Like the other users said, don't confuse this as a pasta substitute. It may have "spaghetti" in the name, but it won't full fill your expectations if you are expecting a pasta taste/texture. However, it can taste delicious! After mine has been nuked/baked/boiled (whatever your preferred method), then I pan fry it with a touch of oil to reduce the moisture out of it. Then, when it is about 1/3 to 1/2 reduced in volume, you add your sauce. The strands then absorb the sauce and will increase in volume again (atleast in my experience). It's great!
  • bcattoes
    bcattoes Posts: 17,299 Member
    I tried. I couldn't get past the texture. My husband covered it in marinara and hot sauce and ate it while I cooked pasta. Can anyone give me a recipe that makes this a palatable food?

    Try it cold as a salad base. Cook it just until it is soft enough to shred (don't over cook!). Shred and cool, toss with chopped veggies and beans (optional) and dress with your favorite vinaigrette dressing. I much prefer it this way to hot with a sauce.
  • bcattoes
    bcattoes Posts: 17,299 Member
    I eat quinoa pasta. It is nearly exactly like real spaghetti and tastes good. I can't tell the difference. Quinoa is healthy.

    What makes quinoa pasta more heatlhy than regular pasta?
  • srpm
    srpm Posts: 275 Member
    The only thing I could recommend is for you to cook it longer. My experience has been that as long as it's soft, I can easily pretend it's real pasta! And this is coming from someone who adores authentic Italian cuisine. Also getting a really great tasting sauce is essential, because the squash in and of itself doesn't taste much.

    Hope that helps!
    I'm the opposite, I don't like the texture as much when it is too soft but it is hard to find the balance between it being cooked enough to pull apart into strands and it being too soft for my taste. I do like it either way just like it better when it is closer to al dente pasta consistency.
  • dahkneeka
    dahkneeka Posts: 163 Member
    Garlic and Parm. =)
  • GorillaNJ
    GorillaNJ Posts: 4,024 Member
    I make this Spagetti squash pie that comes out really good.

    Roast and scrape out the Spagetti squash- about 45 minutes so it is aldente

    Grease two pie pans and load them with the squash. Mix an egg in each and some Parmensean cheese until it has a thick consistency.

    I then a layer of cottage cheese (sometimes pineapple- a accident that was surprisingly good) On top of that I put a layer of homemade meat sauce (I use ground chicken often) Put the pies in the oven and bake for 40 minutes at 350... the last 5 minutes I put some shredded cheese on top and let that melt/brown for a couple minutes.

    Let that rest for a good 10 minutes so it does not all just fall apart when you slice it up.
  • KimberlyDCZ
    KimberlyDCZ Posts: 525 Member
    FALSE!
  • BeeElMarvin
    BeeElMarvin Posts: 2,086 Member
    I like it, but I like nearly any squash...
  • Ramberta
    Ramberta Posts: 1,312 Member
    I like it...so probably cant really help. Just don't expect it to be pasta...it isn't. Its a tasty thing of its own.

    ^This
  • GoMizzou99
    GoMizzou99 Posts: 512 Member
    Thanks for throwing yourself on the grenade. This is now scratched off of my "to try" list.
  • Holly_penguin
    Holly_penguin Posts: 149 Member
    sounds like you over cooked it...I prefer al dente style. Cook it a little less and see if you like it better.
  • xqueenbee24x
    xqueenbee24x Posts: 271 Member
    I can't for the life of me get squash to taste good! I tried different recipes but they all tasted yuck!

    I agree... I don't think it tastes THAT BAD, but its just bland - I've tried garlic, salt and pepper but that's still not enough.
    Does anyone have a good suggestions that doesn't involve adding heavy creamy sauces???

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