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    Spaghetti Squash

    Posts: 98 Member
    edited February 1 in Recipes
    Has anyone had spaghetti squash? How does it taste? I wanted to try it, but not sure how to cook it. Any suggestions? Thanks!

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    • Posts: 124 Member
      We tried it once, baked it, added Ragu to it, and it tasted horrible.
      We weren't big fans, and went back to whole wheat spaghetti instead
    • Posts: 127 Member
      I use Zucchini and I really like it. I'm not a fan on Corn/Rice pasta, and since I'm Gluten Intolerant this is my heaven when I'm craving it (:
      I don't have any fancy tools, so I usually use a cheese grater to slice up the zucchini then I boil it for 3 minutes, you do NOT want to overcook it. I top mine with Tomato sauce or a greek yogurt cheesy sauce & then some protein!
      Yumm
    • Posts: 366 Member
      I LOVE LOVE LOVE IT!!!

      I stab it a few times with a knife, then microwave it. It depends on how big your squash is... but 5-8 min is usually good. I don't like to over cook it because you want it to be stable for any sauce you add. And it is completely gross and nasty when it is mushy...IMHO

      I love it with any tomato sauce (especially a hearty meat sauce).

      My favorite is simply dressed in some olive oil with garlic, parmesean, and sea salt. YUM!!!!
    • Posts: 27,167 Member
      We bake it. Cut in half, scoop out insides, bake then pull out the stringy part. It's hard to describe the taste, not strong, a little sweet with some crunch. It in no way is like pasta except for look but we really like it.
    • Posts: 184 Member
      It is very tasty.
      You could boil or bake it.
      Add butter, salt and pepper.
    • Posts: 4,555 Member
      cut it in half, scoop the seeds out, place face down on a cookie sheet, bake at 350 for roughly 30-45 minutes, scoop out, tada...spaghetti squash
    • Posts: 98 Member
      Thanks everyone! I think I may try it this weekend. I'm trying to get away from alot of processed foods.
    • Posts: 246 Member
      Just keep in mind it's not really anything like spaghetti - it is a squash! I do like it with some pasta sauces on it, but that in no way makes it like spaghetti. I have read rave reviews where people have said Oh my this is just like... and tried it, and, um, no, no it's not! I like it very much just baked as someone mentioned above, and a bit of butter and salt and pepper.
    • Posts: 17 Member
      I actually like the spaghetti squash over using the zucchini. I tried it for the first time last week and really felt like i was getting the same satisfaction as i would eating pasta. Of course its not exactly the same. It is not as tender as pasta and it has a sweet after taste. I really liked it with some olive oil salt and pepper with baked garlic and basil chicken with some Parmesan cheese on top. The zucchini was always to watery for me...just to warn you one squash makes a lot of food it lasted me three days lol good luck!
    • Posts: 3 Member
      Are you talking about the huge yellow squash? I have tried regular squash before and love it. I was in Ruby Tuesday's a week a go and ordered salmon with zucchini and squash. Well when my plate arrived I thought they brought me pasta because the squash looked just like spaghetti!!!! It was soooo delicious and the waiter brought a little side of marinara to try with it and was pretty darn good, although I preferre it plain with salt and pepper. I would like to know what they used to get it so perfect like noodles.
    • Posts: 27,167 Member
      Are you talking about the huge yellow squash? I have tried regular squash before and love it. I was in Ruby Tuesday's a week a go and ordered salmon with zucchini and squash. Well when my plate arrived I thought they brought me pasta because the squash looked just like spaghetti!!!! It was soooo delicious and the waiter brought a little side of marinara to try with it and was pretty darn good, although I preferre it plain with salt and pepper. I would like to know what they used to get it so perfect like noodles.

      It actually comes out of the skin like that. Once cooked you pull it out with a fork and its stringy.

      Just to add to my above post, I am a hard core pasta fan but I do enjoy the spaghetti squash with pasta sauce/meat sauce over it.
    • Posts: 3 Member
      That's awesome! Thanks for the clarification.....I will definitely start making it at home!
    • Posts: 1,256 Member
      I live for it! It taste like squash.. but thinner and stringy-er. But its a great substitute for pasta :) Cut it in half and remove the seeds. Make face down in a little water at 375 for 40 minutes. It'll scoop out in a string like form. I like to saute mushrooms and onions and zucchini and other veggies and top the squash...then add marinara sauce or whatever sauce you are looking for. I usually eat it with chicken. Love it.
    • Posts: 354 Member
      We bake it. Cut in half, scoop out insides, bake then pull out the stringy part. It's hard to describe the taste, not strong, a little sweet with some crunch. It in no way is like pasta except for look but we really like it.

      This is how I cook mine :bigsmile: I LOVE to top it with taco meat (cooked with onions and green peppers), low fat cheese, lettuce, tomatoes and taco sauce. its also really good with your favorite chili over the top :drinker: I don't really like tomato sauce so that isn't something I use, but my kids like a good thick meat and marinara sauce over it with parm cheese. Its also awesome when simply done with a touch of butter, sea salt and cracked pepper (parm cheese optional :wink:) - I must admit, I enjoy it this way... topped with a bit of maple syrup (well, it IS Vermont! LOL)
    • Posts: 19 Member
      I think it has a very mild taste. If you like summer squash or zucchinni you will probably like it. It doesn't taste like spaghetti noodles, so don't expect it to, but it tastes good with toppings you would put on pasta. I cut my squash in half, scoop out the seeds and any loose strings, put a little olive oil on it, cover the exposed side with aluminum foil, and bake the squash for 45 min- 1 hour at 400 degrees. Once the squash is tender you can scrape out all insides and eat as you please.
    • Posts: 2 Member
      I'm a fan! My wife and I found a pretty good spaghetti squash dish over on serious eats awhile back that we've made several times:

      http://www.seriouseats.com/recipes/2012/03/spaghetti-squash-with-sausage-kale-and-sun-dried-tomatoes-recipe.html

      We use chicken sausages instead of pork ones, and you could serve it with a marinara instead of the butter for the squash! Does pretty well for a couple of meals.
    • Posts: 6,474 Member
      love it, and so does the whole family!
    • Posts: 419 Member
      I LOVE LOVE LOVE IT!!!

      I stab it a few times with a knife, then microwave it. It depends on how big your squash is... but 5-8 min is usually good. I don't like to over cook it because you want it to be stable for any sauce you add. And it is completely gross and nasty when it is mushy...IMHO

      I love it with any tomato sauce (especially a hearty meat sauce).

      My favorite is simply dressed in some olive oil with garlic, parmesean, and sea salt. YUM!!!!
      I absolutely love it too! Skip the tomato sauce, cook it this way in the microwave and then saute in olive oil or butter (I use Earth Balance), season to taste, then top with parmesan and pine nuts. It is so good!

      DON'T substitute it for spaghetti, make your own wonderful thing with it instead! But if you do sub for spaghetti use half real pasta and half squash and then it is pretty darn good.
    • Posts: 156 Member
      I didn't like it when I made it in the microwave (i don't think I cooked it enough / it was hard for me to tell).

      I followed this recipe in the oven, and now it is my go-to way to cook it. My whole family likes it when done this way!!

      This is a recipe for spaghetti squash carbonera, but I just use the part about cooking the spaghetti squash!!

      http://www.foodnetwork.com/recipes/emeril-lagasse/spaghetti-squash-carbonara-recipe2/index.html


      Its an easy to follow, delicious way to do it, plus its emeril, so I feel like that says something for the recipes quality!!

      :smile:
    • Posts: 98 Member
      Thanks everyone. Look forward to trying it.
    • Posts: 141 Member
      http://allrecipes.com/Recipe/Shredded-Potato-Salmon-Cakes/Detail.aspx?prop24=RD_RelatedRecipes

      I use this one, I bake them instead of fry and substitute the shredded squash for the potatoes. Think like potato cakes, but with squash? You can toss anything that needs to be used up from the fridge in them. I normally make a ton and then freeze them into individual servings for my lunches, top with some spicy horseradish ketchup mixture (or whatever you want?)

      It isn't like pasta as others have said, but I will use about half squash and half noodles for spaghetti, pan fry shredded squash until crispy and add as a topping to salads, add into meatloaf, meatballs, etc. It is pretty versatile and good for you.
    • Posts: 847 Member
      I love Spaghetti Squash and will never go back to pasta noodles again! I usually make a hearty meat sauce with it (ground chicken or turkey) with mushrooms, onions and green pepper. Sprinkle some low fat shredded cheese and VOILA!
    • Posts: 3,143 Member
      ONLY like it with spiraled Zucchini noodles
    • Posts: 693 Member
      I like it baked with a little salt and pepper and parmesan cheese. I tried it once with spaghetti sauce and hated it.
    • Posts: 276 Member
      We bake it. Cut in half, scoop out insides, bake then pull out the stringy part. It's hard to describe the taste, not strong, a little sweet with some crunch. It in no way is like pasta except for look but we really like it.

      thats what i do and i LOVE it
    • Posts: 24
      I LOVE LOVE LOVE IT!!!

      I stab it a few times with a knife, then microwave it. It depends on how big your squash is... but 5-8 min is usually good.

      I love it with any tomato sauce (especially a hearty meat sauce).

      My favorite is simply dressed in some olive oil with garlic, parmesean, and sea salt. YUM!!!!

      x 2

      You can also cut in half, scoop out the "guts" then bake it at 350F for 30-35 minutes.
    • Posts: 2 Member
      Love it! I agree with the posts about baking it and the texture not being like spaghetti. It is delicious on it's own with a little salt and pepper and butter substitute.
    • Posts: 2,674 Member
      Delicious. My children love it, so does husband.
      Cut in half lengthwise, scrape out seeds. Place in baking dish cut-side down with 1/2inch water, cover the topmost part of the squash lightly with foil. Bake 350 until soft (about 40min?). Allow to cool a bit, then scrape out into a large oven-safe serving dish. Cover with your fav marinara sauce ( I prefer the jarred) and top with some cheese. Bake until bubbly.

      What's so awesome is that you're not doubling up on carbs when you serve bread with your meal.
      Tastes particularly good when reheated, so make ahead and refrigerate!
    • Posts: 3,430 Member
      We bake it. Cut in half, scoop out insides, bake then pull out the stringy part. It's hard to describe the taste, not strong, a little sweet with some crunch. It in no way is like pasta except for look but we really like it.

      This ^^^ Do not boil it, mushy it is horrid but al dente, with your favorite pasta sauce it is good. Do not over cook it, I live over 5280 ft. so my convection oven cooks it in about 25-30 mins depending on the size. I also take a pastry brush and brush a VERY light amount of Extra virgin olive oil on the insides, I find it makes it come out in better strands, YMMV.

      Also the idea to use zucchini is a good one, you can also sub this in lasagna recipes, use instead of the noodles. Your potato peeler makes nice thin strips of the zuke, very fast. I avoid wheat, not celiac, but it makes my joints stiff when I have too much of it, so it is rarely on my plate.
    • Posts: 109
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