Spaghetti Squash

LOVE spaghetti squash it has the taste and texture of rice noodles.. great with spaghetti sauce.. if you are fortunate enough to be able to grow some..try the orange variety too - called Hasta Lapasta..it's awesome with cheese sauce

Do you cut it before you bake it or bake it whole? Thanks for the reply!

I cut it in half (kinda hard to do) and scoop out all the seeds and "hairy, furry guts". I rub olive oil and garlic all over the middle.

Wow....I definitely need to try spaghetti squash. Sounds super easy to make.

I eat it all the time. A bit crunchier but really good. Halve it length wise and scrape seeds out. Place face down on cooking sprayed sheet and bake for 20-30 minutes at 350 degrees until rind it tender. Cool and scrape out "noodles" with a fork. Top with whatever you want.

I find it hard to cut and was given this tip: microwave it for at least 5 minutes, then cut it in half. I then wrap each half in saran wrap and put it back in the microwave for another 5 minutes or so. Then fork shred it. I always use this instead of pasta for spaghetti type dishes. Love it!!

I just cooked one for the first time on Sunday and it was pretty easy to do. I poked a bunch of holes in it and cut it after it was cooked. I was able to eat it as a side dish for three separate meals and look forward to trying it different ways as it was quite tasty. What a great food at only 42 calories a cup!

I eat it all the time! I generally don't have a lot of time to bake it in the oven, so i put it in the microwave for a little bit first with some holes poked into it, because it's easier to cut. Then I cut it in half and put it face down with some water into a small pyrex dish and nuke for around 10 min. I usually put sauce over it or i'll do diced tomato, ground beef and mozzarella or pecorino romano. It's good with just about anything and very filling.

Each time we go shopping we're trying to pick up something we've never had before and last week it was spaghetti squash. It was pretty cool (was fun/neat the way the flesh pulled away in strands) and tasted great (mild flavor, sort of crunchy) and considering how few calories it has we'll definitely be having it again!

We used it just like we would pasta and served it with a red sauce and chicken meatballs but I don't think I'll be serving it that way again because even though it tasted good the red sauce and yellow squash was kind of orange on the plate and just looked unappetizing. Next time, I'm going to try it with olive oil, garlic, tomatoes and Parmesan similar to this recipe:

http://allrecipes.com/recipe/spaghetti-squash-i/

i use cabbage leaves to replace lasagna noodles and its really good.

I do almost the same as you but I use sliced zucchini strips instead....the bigger the zucchini the better (fatter noodles). Cabbage is a great idea...might have to try it...... thanks!

I love It!

bump - finally bought one today!

Bump

It is a decent low-calorie alternative to spaghetti, but the taste is markedly different. There is a definite sweet, "squashy" type taste, thought it is relatively mild. For me it quickly gets too sweet unless I cook it with garlic and pepper. Spaghetti sauce mixed in does give you the feel of spaghetti.