Pre-made spaghetti squash
hughjazz74
Posts: 64 Member
Hi there - Has anyone found a pre-made spaghetti squash? I'm hoping there's a frozen variety but not finding. Thanks!
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Replies
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I’m getting into that stuff because of the low calories and I haven’t seen any frozen but I just made from scratch yesterday, it’s super easy. I made it in a regular oven but apparently you can also cook it in a microwave.0
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I would love a frozen version. It may be easy to make but I don't trust myself with sharp objects.
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It's super easy in the microwave...cut in half, bit of water in the center, microwave for five minutes, scrap innards out with fork. I don't know of any frozen...I imagine it would turn out soggy when prepared.3
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I would love a frozen version. It may be easy to make but I don't trust myself with sharp objects.
If you cook it before cutting it's much easier to cut. You could likely break it open with a fork.
I've tried or heard of freezing spaghetti squash. Since it's a winter squash (hard shell) it has a shelf life of several months so freezing would not be typical.5 -
I’m getting into that stuff because of the low calories and I haven’t seen any frozen but I just made from scratch yesterday, it’s super easy. I made it in a regular oven but apparently you can also cook it in a microwave.
It's really good cooked over an open fire too. Gets a nice smokey caramelized taste.5 -
I've seen bags of it in the fridge at Target lately but it's so easy to deal with fresh I never felt like paying the extra. Also in the bags it's in chunks which takes half the fun away 2
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MelanieCN77 wrote: »I've seen bags of it in the fridge at Target lately but it's so easy to deal with fresh I never felt like paying the extra. Also in the bags it's in chunks which takes half the fun away
I think it would have to be in chunks since it doesn't get stringy until it's cooked. Maybe one whole side could be peeled and frozen.1 -
thanks for all the ideas! trying not to sound lazy but sometimes i am and don't want to deal with the shredding... haha1
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hughjazz74 wrote: »thanks for all the ideas! trying not to sound lazy but sometimes i am and don't want to deal with the shredding... haha
Frozen or fresh, not sure how could get around that except to simply eat it in chunks. Which is fine, it tastes good in chunks. It just won't look like spaghetti.2 -
I haven't seen it around here, but if you're into other vegetable swaps, I know some publix stores have started selling pre-cut zucchini, yellow squash, and sweet potato noodles. Also, you may find riced cauliflower and/or broccoli in the freezer section.
Oh! And a good tip for cutting the spaghetti squash (because holy crap they are ridiculous hard to cut), just use a little saw from a 99cent pumpkin carving tool set! Works great. Bonus tip: try cutting the squash horizontally like this: https://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/ The "noodles" are longer this way.1 -
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hughjazz74 wrote: »thanks for all the ideas! trying not to sound lazy but sometimes i am and don't want to deal with the shredding... haha
Huh?
You don't have to shred spaghetti squash. Once its cooked, you just pull it out of the skin with a fork - comes out easily - and it comes out in spaghetti-like strands all by itself.
It's not like spiralizing/shredding regular winter squash. Spaghetti squash just grows that way. The flesh looks solid until you cook it, then it just comes apart in strands.
I just cut in half - using a heavy knife that I tap with a hammer if the squash is an especially solid one, scoop out the seeds (you can roast those later), put the halves cut side down on a lightly-oiled cookie sheet or pizza pan, roast at 375F until it softens (takes quite a while, 30-60 minutes or so, poke it with a knife to check), then pull out the strands with a fork.
You can also boil or microwave whole (stab a couple holes in it so steam can escape!) then take out the seeds after.
Easy!3 -
It was years ago, but I think I remember cooking and feeling a bunch in batches, and it was fine reheated (just had to drain off the extra moisture).0
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This guy cooks several squash at once and freezes some for later use. Not as easy as store bought, but it is pretty easy.
http://cavemanketo.com/video-spaghetti-squash/
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It's super easy and takes no time (but for the cooking), and I'm like the laziest person ever. The pulling it out with a fork is not difficult.0
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A little off topic but if you're looking for pasta subs I found frozen spiraled carrots at Trader Joe's a couple of month ago. They were tasty and very easy to prepare.0
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Shiratke noodles and broccoli slaw are both things I sub for spaghetti, partly bc they are really fast. I like the broccoli slaw seasoned like pad Thai, and I eat the shiratake as Mac n cheese, or w marinara. I love spaghetti squash, but I don’t like cooking it.0
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Need2Exerc1se wrote: »
Experiment
but yea it does work. Just done overcook it. I like to cook mine until its still a tough. Then pull and let it rest a bit.
Also just buy cut and freeze. Cook later in the instant pot from frozen. High pressure at 6 minutes and quick release.
I wasn't going to try it. I was just wondering. It's so simple to cook from fresh and has such a long shelf life the whole idea seems a little crazy to me.0 -
Funny.
I've tried spaghetti squash a couple of times but there's something about it that I just can't stand. Never finished it and have always thrown most of it down the disposal.
Of course, I don't buy or make it anymore. 0 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »
Experiment but yea it does work. Just done overcook it. I like to cook mine until its still a tough. Then pull and let it rest a bit.
Also just buy cut and freeze. Cook later in the instant pot from frozen. High pressure at 6 minutes and quick release.
I wasn't going to try it. I was just wondering. It's so simple to cook from fresh and has such a long shelf life the whole idea seems a little crazy to me.
Well if you think about it, around here, right now you can get all sort of squash at $0.50 / lbs. Soon that same squash will cost $1.99 / lbs. To some its worth it. To me its not.
I grow my own. We'll have it until mid-late January. Then I likely won't eat it again until next fall. It's not one of the things I tend to buy.0 -
I've been super addicted to spaghetti squash lately and have been trying it all sorts of ways.
The hardest part is sometimes cutting it put if you put it in the microwave for a couple minutes it softens up a bit and is easier to cut.0 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »
Experiment but yea it does work. Just done overcook it. I like to cook mine until its still a tough. Then pull and let it rest a bit.
Also just buy cut and freeze. Cook later in the instant pot from frozen. High pressure at 6 minutes and quick release.
I wasn't going to try it. I was just wondering. It's so simple to cook from fresh and has such a long shelf life the whole idea seems a little crazy to me.
Well if you think about it, around here, right now you can get all sort of squash at $0.50 / lbs. Soon that same squash will cost $1.99 / lbs. To some its worth it. To me its not.
I grow my own. We'll have it mid-late January. Then I likely won't eat it again until next fall. It's not one of the things I tend to buy.
You are lucky and I am jelous. I wish I could grow my own veggies and fruit.
It's an easy vegetable to grow even in a container. It does vine out a LOT but likes to climb so you can reduce the space it takes with a trellis or fence.0 -
Thanks for all the thoughts! Wanted to share my current favorite... it's amazing. I add broccoli - https://www.thegunnysack.com/chicken-alfredo-spaghetti-squash/0
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haha and yes, agreed, the hardest part is cutting it open! 0
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Cutting it open:
I use a cleaver and a small rubberized dead-blow hammer, but a heavy knife (thick at nonsharp edge of blade) and a regular hammer would work.
Try to get a slight groove in the skin of squash with your knife (or by sawing with a serrated knife); this is just so the knife blade won't slip, so it need not be long or deep.
If your squash is super rolly, put a towel under it so it won't roll or slip. Put your heavy knife/cleaver in the little groove.
Hold the knife/cleaver steady with one hand. Use the other hand to hammer along the thick back of the blade. (If you have a regular hammer or a thinner knife, start with lighter taps to make sure you don't bend or fracture the knife. With a heavy cleaver & rubberized hammer, big whacks are doable.)
Once you have a good depth going, you can start moving the knife to an end of a cut, then tapping a cut there, working your way around the circumference of the squash.
Takes way less time to do than it did to type. And I'm a li'l ol' lady, so we're not talking strength/effort here. Works on other hard veggies, too (rutabaga, giant kohlrabi, big celeriac, etc.)0 -
I didn't really enjoy spaghetti squash with tomato sauce - even though I liked the squash - until I put a little crushed fennel seed in the sauce. For me, that was kinda magic. YMMV.0
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I didn't really enjoy spaghetti squash with tomato sauce - even though I liked the squash - until I put a little crushed fennel seed in the sauce. For me, that was kinda magic. YMMV.
I don't like it with tomato based sauces either. Though I do like it with grape tomatoes and some type of dark leafy green sauteed in olive oil. My favorite is with a mushroom sauce (I often use it instead of rice or pasta with chicken marsala).1 -
Cutting it open:
I use a cleaver and a small rubberized dead-blow hammer, but a heavy knife (thick at nonsharp edge of blade) and a regular hammer would work.
Try to get a slight groove in the skin of squash with your knife (or by sawing with a serrated knife); this is just so the knife blade won't slip, so it need not be long or deep.
If your squash is super rolly, put a towel under it so it won't roll or slip. Put your heavy knife/cleaver in the little groove.
Hold the knife/cleaver steady with one hand. Use the other hand to hammer along the thick back of the blade. (If you have a regular hammer or a thinner knife, start with lighter taps to make sure you don't bend or fracture the knife. With a heavy cleaver & rubberized hammer, big whacks are doable.)
Once you have a good depth going, you can start moving the knife to an end of a cut, then tapping a cut there, working your way around the circumference of the squash.
Takes way less time to do than it did to type. And I'm a li'l ol' lady, so we're not talking strength/effort here. Works on other hard veggies, too (rutabaga, giant kohlrabi, big celeriac, etc.)
Wow, a hammer? Never considered that. I just take my big sharp kitchen knife and cut it.0 -
Just made some this pass weekend. I put my s.s. in the micro-wave oven for about 1 to soften the skin than I cut0
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