Does spaghetti squash taste like pasta?

I love spaghetti squash. no it does not taste like pasta to me, but once I put in some Ragu Pizza quick sauce (which has the lowest carbs) and some melted laughing cow cheese and garlic----NOW it tastes like pasta. In fact, I am making this tonight for dinner.

I am Italian and have not touched pasta in six months, and really I could care less about it. My success is more important and with foods like sphagetti squash and the rest I described above, it is totally possible.

Here is another idea---take zucchini and peel it, skin and all, until you get to the seeds, then throw it out. Take about 3 of them and put them in pan with 1/4 cup of chicken broth, 2 wedges of laughing cow cheese, garlic and pepper, cover and steam, stir, steam, stir, etc, until the cheese is melted and noodles are soft. My husband who is not dieting begs for these, and swears it tastes just like alfredo.

I LOVE spaghetti squash! Yes you put pasta sauce on it and eat it like spaghetti. It looks EXACTLY like spaghetti when you put it on your plate. It doesn't really have much taste so it mostly absorbs the taste of the sauce. It is really good and worth the money.

I've used it once out of curiousity. What I did (for a first timer) was incorporate whole wheat spaghetti and mix it in with spaghetti squash so I could eat more. It definitely upped my portion amounts and not the calories!! I feel that it had the texture of a shredded carrot...not bad but I cannot rave about it.

If you are looking for a pasta substitute, you could also try tofu shirataki. This is what I always use in place of pasta. 20 calories per 4oz serving. I'm subscribed to Hungry-Girl.com & she always raves about them. So, I finally tracked them down and tried them for myself and I love them! They don't taste exactly like pasta, the texture is a bit different at first but then it goes away. And I would suggest rinsing and boiling them first before you serve them. But other than that, they rock! There are a few varieties - fettuchini, spaghetti and angel hair. I believe they are coming out with a macaroni soon too!

It looks sort of like spaghetti, but it has a delicate squash flavor. Kind of crunchy too, if you don't overcook it. It's delicious with a little butter, salt and pepper. I have also had it in the shell topped with homemade marinara with veggies and a little ground sausage - makes a pretty satisfying and low-cal meal.

I read all of the comments above but I've never tried Spaghetti Squash. How would I cook it if I wanted to make it as much like spaghetti as possible? Boil it? I've never even seen it before but I'm on a MISSION for some pasta substitue lol. I cannot simply 'reduce' my whole wheat pasta portion...that's just a tease!:laugh:

I've just pleaded for an answer in the 'foods' forum- but does anyone know where I can get a spaghetti squash in the UK?

I'm dying to try one!

I am a pasta addict and I love spaghetti squash. It doesn't taste exactly like pasta, but with spaghetti sauce on it it's very good.

My boyfriend makes it the best. He cuts it in half (scraping the seeds and guck out). Then he uses some light (no salt) becel to cover the squash and pieces of fresh chopped garlic. He puts it in the oven for about 40 minutes until it starts to turn golden. Then you take it out (cool for a few mins) and scrape it out and it looks like spaghetti. The becel with the garlic adds a nice flavour.

I am a pasta addict and I love spaghetti squash. It doesn't taste exactly like pasta, but with spaghetti sauce on it it's very good.

My boyfriend makes it the best. He cuts it in half (scraping the seeds and guck out). Then he uses some light (no salt) becel to cover the squash and pieces of fresh chopped garlic. He puts it in the oven for about 40 minutes until it starts to turn golden. Then you take it out (cool for a few mins) and scrape it out and it looks like spaghetti. The becel with the garlic adds a nice flavour.

there you go! That's the way I do it -- boiling just seems icky... wouldn't that really water-log it down?

anyway, roasting brings out more flavor! I use extra virgin olive oil instead of margarine, though -- just a little, though: less than a teaspoon on each side. i just rub it on the cut side in order to enhance the browning.

I like to mix a ton of spaghetti squash with a small serving of whole grain pasta, cover in sauce, add cheese. yum.

If you are looking for a pasta alternative, i can imagine there is something better out there than spaghetti squash. Don't get me wrong, i love spaghetti squash. But i love it prepared as a vegetable (more squash than spaghetti). It is wonderfully sweet and tender when roasted.

Cut it in half lengthwise, on a baking sheet, cut side up, drizzled with olive oil, salt and pepper, covered with foil, oven at 450, roast 45min or until you can pierce with a knife, remove from oven. When cool enough to handle, fork strands out into a bowl, adjust seasoning, more olive oil if you wish, add fresh oregano, and juice of half a lemon. Warm it will have a soft creamy texture, and super sweet flavor that pairs well with seafood, especially white flaky fish (cod, halibut, etc). Cold it makes a great component in composed salads, say with sliced tomatoes, olives, greens, shredded chicken breast. Also I'll eat it straight out of the fridge as a snack.

So to actually answer your question, no, it does not taste like pasta

I put sage (dried or fresh) and Parmesan cheese on it and a little olive oil. It doesn't taste like spaghetti but it's super filling and really good! Plus....really low calories.

Bump

It is pretty awesome! You can eat a ton of it to for low amount of calories.