Spagetti Squash?

2

Replies

  • Meeperslove
    Meeperslove Posts: 118 Member
    You can also cook it in the microwave.. I cut mine in half, scoop out the seeds, put it in a big bowl with a 1/2 cup of water and microwave for 14 minutes
  • silmeria2
    silmeria2 Posts: 13
    I have never heard of this. What's the process from squash to 'pasta'? Do you need a pasta maker?

    I cut it i half and bake it at 375 F on a greased, foil covered baking sheet until a fork easily goes into rind. Then you just use a fork to shred the "meat" of the squash. It just comes out in strings.
  • EuroReady
    EuroReady Posts: 199 Member
    I am completely intrigued and can't wait to try this.
  • editnonnalynn
    editnonnalynn Posts: 495 Member
    Ruby Tuesday's even has it on their menu! I love it with some garlic and Mrs. Dash! I just made it with sause a coupla days ago. Now I want more:huh:
  • mjsamee
    mjsamee Posts: 215 Member
    also the shirataki noodles come in different varieties linguini, angel hair ect and it is deff slup and wrap on fork very noodley....make sure you dry it real well and then dry fry it...you will not be dissapointed!!:wink:
  • tania689
    tania689 Posts: 1 Member
    that's amazing me and a girl from work were discussing this today. I am planning on making it this weekend so i'll post again soon
  • cramernh
    cramernh Posts: 3,335 Member
    I love spaghetti squash!! Not the same as pasta--but, it is chewier and it tastes yum good with a low cal sauce. It is a little pricey tho.

    Must be because of where you live...

    Here it is never higher than .89 cents per pound And I prefer to purchase 10lbs worth at a time.
  • ranger195
    ranger195 Posts: 8 Member
    Ok someone asked that I come back and let everyone know what we thought.

    First off was cost, at $7.46 for one good sized squash we were a little taken back but did it anyways. This was Cub foods in MN. We will look for another store that has them cheaper in the future.

    Cooking was easy enough; cut in half took out seeds and cooked for 45 min. at 375. It forked out real easy. Tasted it before putting marinara sauce on and thought ohhh great, squash taste, under cooked hash brown texture, this is going to be BAD. What the heck, we fixed it were going to continue and see if it makes a difference with the sauce and meat. My plate- 1 cup of squash, ½ cup of 90/10 ground sirloin, ½ cup of hunts 4 cheese pasta sauce. Mixed it all up good, commented to my wife, {it looks like spaghetti}. First bite: hum, must be a mistake, try another, HUMMMM I kept saying it after each bite. I couldn’t believe it; it was actually pretty darn good. Was it pasta, NO, the texture is not the same. But I will not hesitate to recommend it to anyone in the future. After the sauce and ground meat is added it is a close to spaghetti with A LOT less calories. Now I’m going to be looking for other ideas we can use it in for the future.

    For me to say I could eat it without a sauce, aint happening! We will see what else we can come up with to disguise its taste with. Thanks for the suggestion.
  • bharriscar
    bharriscar Posts: 91 Member
    bump
  • DrBorkBork
    DrBorkBork Posts: 4,099 Member
    It's definitely NOT the noodle you love, but it is delicious. You will notice a difference, but honestly I don't miss pasta.
    It's easy to work with, wind on a fork, and tastes good. At the end of the day, that's all that really matters, right?

    if you're looking for a lasagna noodle alternative, try using zucchini on a mandolin slice. Hubby loves it!
  • blueberry67
    blueberry67 Posts: 44
    bump
  • JessieArt
    JessieArt Posts: 275 Member
    My kids beg me to make spaghetti squash. They absolutely love it. So, if kids love it, you know it's yummy!
  • becoming_a_new_me
    becoming_a_new_me Posts: 1,860 Member
    I love spagetti squash

    IMG_1614-1.jpg


    It is really versatile too....I cut one on half and tossed it on the grill...Served it with some butter and garlic...it was amazing.
  • Jill_newimprovedversion
    Jill_newimprovedversion Posts: 988 Member
    Mmmmmm I LOVE spaghetti squash.......I am DEFINITELY growing a bunch in my garden this year.

    I have heard others say they've also shredded other squashes ( summer, zucchini) and used it
    as substitutes as well

    I have yet to try that, but I will this year.
  • reddi2roll
    reddi2roll Posts: 356 Member
    bump
  • toysbigkid
    toysbigkid Posts: 545 Member
    bumping for later, thanks all
  • grex1949
    grex1949 Posts: 125 Member
    We are big spaghetti squash fans in our house, so I concur with all of the above positive comments. You have to make sure you don't over- or under-cook it, though. It's been hit or miss for us. Sometimes it comes out perfect, most times just a little off texture-wise, but it's always tasty and good with marinara sauce. Try it, you'll like it.
  • ckclontz
    ckclontz Posts: 68
    not my favorite, you so need to try the shirataki noodles, I HATED them at first...someone posted on here about washing them, drying them real good and then dry frying them really good

    There is nothing on this earth that makes shirataki noodles edible, no matter how hard I've tried. <blech>

    As far as spaghetti squash goes? Adore it! I agree with other posts in that it definitely isn't the pasta you're used to, but give it a try, and I don't think you'll be disappointed. One tip: do not boil it! It will waterlog easily. I slice mine in half and either grill it or nuke it.

    If you're looking for some additional pasta options, you can slice up zucchini and/or yellow squash into ribbons (use a mandolin to make it easier) and either sauté or nuke to doneness. I like to mix the three - I take my zucchini and squash and only use the very outside of it, peeling it off with my mandolin on a very thin setting, then saving the rest to throw into soup or stew or whatever. Nuke it on a plate covered with cling wrap until it's the texture you prefer for your pasta (you have to play with it, because it doesn't take long at ALL to soften up, so check after the first minute and then every 30 seconds from there out). I pretty much stick to 60-90 seconds for all of the outside strips from two whole zucchini and two whole squash.

    It adds color, flavor, and lots of nutrients to go with the already nutrient-rich spaghetti squash (I must admit I'm sometimes guilty of just using the zucchini/yellow squash without the spaghetti squash), and the skins will give you some of the bite you'd ordinarily get when chewing on pasta. I like my pasta a firm al dente, so I don't cook them nearly as long as hubby does.

    I hope you give it all a try. Yumminess will ensue!!!!
  • katy84o
    katy84o Posts: 744 Member
    I love Spaghetti Squash, the only thing I found when I make it and just top it with red sauce, it seems more watery than pasta noodles. But It is delicious! One time though I way way overcooked it and it was no longer noodles, it came out in noodle mash. So I just ate that plain with no sauce and that was delicious also!
  • wftiger
    wftiger Posts: 1,283 Member
    It's okay. It is not pasta so it won't fool you. I eat it quite a bit now so have gotten used to it. If you want "pasta" look for Al Dente brand and the low carb one is called Carba Nada. It is still the same calories as pasta but high in fiber so the carbs are lower. I really like it. And it is real pasta so yummy.
  • Lorlei25
    Lorlei25 Posts: 36 Member
    i made this recipe for spaghetti squash and veggie gratin with some grilled chicken last week and it was amazing!
    Here is the link!
    http://www.myrecipes.com/recipe/spaghetti-squash-and-vegetable-gratin-10000000520075/
  • JessicaMurch5515
    JessicaMurch5515 Posts: 150 Member
    I prefer it to pasta. I especially like it roasted and then tossed with sauteed basil, garlic, diced tomato and a bit of shredded parmesan cheese on top.
  • poohbear1971
    poohbear1971 Posts: 38
    bump
  • jelicaa
    jelicaa Posts: 83 Member
    Here's a recipe I love:

    Spaghetti Squash & Spinach
    2.5 cups cooked spaghetti squash strands (removed with fork; from 1.5lb squash)
    2tsp olive oil
    ½ cup Ricotta cheese
    ½ cup cottage cheese
    10oz spinach
    2Tbsp pine nuts
    Sautee spaghetti squash strands in 2tsp olive oil
    Mix in Ricotta and cottage cheese and 10oz spinach
    Sprinkle with 2 Tbsp pine nuts
  • Jill_newimprovedversion
    Jill_newimprovedversion Posts: 988 Member
    Ok someone asked that I come back and let everyone know what we thought.

    First off was cost, at $7.46 for one good sized squash we were a little taken back but did it anyways. This was Cub foods in MN. We will look for another store that has them cheaper in the future.

    HOLY TOLEDO! Man, I'm planting a whole field and taking my crop to MN- I could make a small fortune.
    They sell for $2 when they're in season around here.
  • hazymary
    hazymary Posts: 190 Member
    never tried it...bump
  • chatipati1
    chatipati1 Posts: 211 Member
    I don't think it is like spaghetti..the pasta at all. It is a veggie and I make it with garlic.
  • cobarlo14
    cobarlo14 Posts: 582 Member
    Hi, Face up or face down on the grill. Wrapped in tin foil? What temp... How long. I am very new using the grill and I am making chicken later on the grill so I would like to do both....


    thank you so much!
  • SouthernArt77
    SouthernArt77 Posts: 223 Member
    Here's a recipe I love:

    Spaghetti Squash & Spinach
    2.5 cups cooked spaghetti squash strands (removed with fork; from 1.5lb squash)
    2tsp olive oil
    ½ cup Ricotta cheese
    ½ cup cottage cheese
    10oz spinach
    2Tbsp pine nuts
    Sautee spaghetti squash strands in 2tsp olive oil
    Mix in Ricotta and cottage cheese and 10oz spinach
    Sprinkle with 2 Tbsp pine nuts
    This sounds great!

    We love spaghetti squash. It isn't pasta, so I wouldn't compare it to pasta. It's awesome in its own right though. I'm not crazy about it with marinara sauce - as someone else said, it tends to be more watery that way. I do love it with a little butter, salt & pepper. It's also good with a Laughing Cow Cheese wedge or two stirred in. A new favorite in our house is this recipe:

    greenlitebites.com/2012/07/30/spaghetti-squash-tomato-bake/

    FYI: The best way we've found to cook it is to cut it in half, scoop out the seeds, and roast in the oven at 350 for about an hour, cut side up. We've tried it in the microwave and didn't care for the texture. I am intrigued by the posters on this thread that mentioned grilling it. We'll have to try that!
  • katrinesorokin
    katrinesorokin Posts: 4
    Yes it is! It looks like a big yellow-ish oval

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