Spaghetti Squash
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I've never had it before but, I am trying all sorts of "new" things. There is nothing to fear, but fear itself! Go for it!
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Spaghetti Squash is the best! It doesn't really have much of a taste, but will take on the taste of whatever sauce you use. Its good with some evoo and some butter and basil. or really good with some pesto and add a whole bunch of veggies into it. but you can treat it as spaghetti and use spaghetti sauce.
You won't be disappointed. It's a great vegetable.0 -
I love it. It does not taste like pasta but if you like vegetables it really a great substitute. I roast mine for an hour and then freeze it in single serving 2 cup sizes. When I want to make it I add it to 1/2 cup of sauce and 1/2 cup of water and cook it for a while. I usually add zucchini and yellow squash to the sauce also. You get a ton of food for very little calories and carbs. Sometimes I add a piece of chicken or fish.0
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I use it all the time. I usually put a little salt and pepper on it before I steam it and then eat it with spaghetti sauce.0
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it's firmer, crunchier (in a veggie-way) than pasta.
It's yummy! Go for it! Worst possible outcome? You try it just once. Best? A new food to eat that is SO low-cal!0 -
It tastes like squash with spaghetti sauce on it..............its good.:bigsmile:0
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Spaghetti squash is amazing.0
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You would basically be having sauce over veges - don't go into it thinking it will taste or feel like spaghetti. I love squash so it's a good meal - you would still be getting carbs but better carbs.0
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How do you cook it???0
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I tried it for the first time this week - in baked spaghettie casserole. I LOVED IT!0
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Cut it in half, place the halves face down on a cooking sheet (I put tin foil down), cook on 425 for 30 minutes, then scoop out with a fork or an ice cream scoop.
I absolutely love it. I don't think it's a great pasta replacement, but I like to saute onions, tomatoes, sometimes mushrooms and throw it into the cooked squash. It's really, REALLY good.0 -
I made this a few times during the winter...modified the recipe so I could make a regular sized pan of it. I also added mushrooms and browned ground turkey.
http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html
Spaghetti squash doesn't have the consistency of noodles but it's fun and crunchy...lol.0 -
I spiralize zuchinni and use in place of noodles.
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My fiance' hates squash, but I told him he had to try spaghetti squash. I used this recipe and he LOVED it!!! Even he said, "Well, they're not really noodles, but still tastes like spaghetti to me!
This is the recipe we used. It's more of a casserole. We used less cheese...and traded the cheddar for mozzarella.
http://allrecipes.com/recipe/baked-spaghetti-squash-with-beef-and-veggies/detail.aspx
Enjoy!!0 -
GREAT idea....like this! Thanks for sharing...I spiralize zuchinni and use in place of noodles.0 -
I spiralize zuchinni and use in place of noodles.
Do you have some kind of tool to do this easily? May sound dumb but until I started this site I did not cook much. 0 -
mmmmmmmmmmmmmmmm spaghetti squash! Doesn't tastate like noodles, but so much better!0
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I spiralize zuchinni and use in place of noodles.
how do you do that??0 -
Has anybody used spaghetti squash inplace of pasta noodles when making spaghetti? I want to try it, but I'm scared it will taste funny.
I make it all the time. The first time I made it my then 4 year old saw me baking the squash and got whiny about it. Said, "I'm not eating any of that!"
Then I made up his plate. It was 50/50 whole wheat angel hair and spaghetti squash and marinara with black beans and grated carrot in it. He licked the plate clean and said, "Thank you for not making me eat squash!"
He was never the wiser and never will be.
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I spiralize zuchinni and use in place of noodles.
Do you have some kind of tool to do this easily? May sound dumb but until I started this site I did not cook much.
yes i bought a spiralizer off amazon. This one in paticular: http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1332534724&sr=8-10 -
Yes it's delicious! The spaghetti squash is sweet so the saltiness from the tomato sauce compliment each other very well. It's low calorie, but filling.0
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Cut it in half, place the halves face down on a cooking sheet (I put tin foil down), cook on 425 for 30 minutes, then scoop out with a fork or an ice cream scoop.
I absolutely love it. I don't think it's a great pasta replacement, but I like to saute onions, tomatoes, sometimes mushrooms and throw it into the cooked squash. It's really, REALLY good.
AGREED!!! This is how I cook it and eat it. Or with spaghetti sauce Or just butter and parmesan cheese.
I LOVE it.....hoping I can grow it successfully THIS year (last year was a bust)0 -
tried it and loved it!! nom nom0
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Yep and I make a spicy marinara from scratch in the crockpot that I freeze in a big batch for the spaghetti squash nights and generally make turkey meatballs. Feels like a regular pasta night but yummier.0
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spaguetti squash is awesome.... it goes well with tomatoe sauce.... not so good with alfredo and excellent with a bit of olive oil and rosmary....
Do it and enjoy0 -
I am trying this tonight!!! Will be back to let you know!!!0
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I baked a small one this morning and had it for lunch with enough left for maybe two more meals. Now I wish I had gotten a larger one.
I cut mine in half, remove seeds, spray LIGHTLY with olive oil and roast cut side down in a baking dish at 350 for about 20 to 30 minutes depending on size. They are super hard when raw but you can penetrate the outer skin with a fork when done. When cooled off enough to handle hold in your hand cut side up and draw your fork the length of the meat and it will magically seperate.
For lunch today I baked a piece of mahi mahi and while it was baking I took a couple of tablespoons of butter, 1 half squeezed lemon, a splash of rice wine vinegar, 1/3 clove minced garlic and a couple of shots of hot sauce and cooked it over low heat for just a couple of minutes. When the fish came out I poured 1 tbs of the sauce on the fish then threw all of my cooked squash into the pan and tossed. It didn't make much sauce but just enough to lightly coat the squash. It was amazing and I have those other two servings left too. Weighing and logging my meal it came in under 280 calories. I thought that was pretty good value for a beautiful lunch.
Sorry for all the detail. Clearly you got my interest when you said spaghetti squash!0 -
If you want a shortcut you can cut the squash in half, place it cut side down in a casserole with a little water in the bottom and microwave it for about 10 minutes.
A mandoline with the julienne insert instead of just a blade would also work for cutting zuchini or yellow squash into noodles. I picked a decent one up for pretty cheap and use it a lot.0 -
I use it all the time, it's great as a pasta substitute. It looks like spaghetti but has the consistency of hash browns it's awesome!!!0
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I roast mine for an hour and then freeze it in single serving 2 cup sizes.
Thank you for that bit of information! I was just wondering today if I could freeze spaghetti squash and reheat it. I would love to use in place of my pasta. Often times we only use a half of a squash for dinner and then have to have it first thing the next week so it doesn't go bad.0
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