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Spaghetti Squash Anyone?

Cheri A

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Cheri A Contributor
Cheri A
Posted
  • Author

Wow.. I would have never thought to boil it..

I've got spaghetti squash on my shopping list for next week again. Carleigh is psyched to have "pasta" again!

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tarnalberry Community Regular
tarnalberry
Posted
Thanks for clarifying this. So basically you just do it similar to baking it in the oven, with a little water on the bottom of the pan in order to create a steaming effect, but you're doing it on top of the stove.

Covered, or uncovered, or does it matter?

Covered. Can't really steam uncovered. ;)

  • 3 weeks later...
Billygoat Apprentice
Billygoat
Posted

I cut my spaghetti squash in half and put in an 8x8 casserole dish, face down in about a 1/2 of water. I cover with plastic wrap and then cook on high for 8 - 10 minutes, turning half way through. Sometimes the squash is too big even cut in half, so I'll stack it crooked like. Half way through the cooking, I'll switch their places and cook the rest of the way. It's very similar to steaming, it's just a lot faster.

momandgirls Enthusiast
momandgirls
Posted

We love it just with butter (dairy free, in our case), salt and pepper. I just bought one today, as a matter of fact...

  • 3 years later...
rebe09 Contributor
rebe09
Posted
I made spaghetti squash tonight and served it w/spaghetti sauce.

My dd and I loved it! It came out like angel hair pasta & was delicious.

Has anyone else discovered this??

I searched spaghetti squash on this site because a friend of mine tweeted this idea for people who don't want the carbs from real spaghetti pasta, so I thought then it must be naturally gluten free if it's a vegetable. I am so excited to make this! :)

  • 1 month later...
Dylan Rookie
Dylan
Posted

Do you make it like this:

Open Original Shared Link

"Cutting" it with a fork?

I've never had it this way but I REALLY want to try it!

missy'smom Collaborator
missy'smom
Posted

Do you make it like this:

Open Original Shared Link

"Cutting" it with a fork?

I've never had it this way but I REALLY want to try it!

Go for it! I haven't tried it wit red suace but I have liked the recipes from that site that I've tried.

It's also good with pesto or cinnamon, nutmeg, etc. and "butter" or coconut oil.

I tried to qoute another poster(unsuccessfully) who mentioned carbs. Spaghetti squash is one of the very low-carb veggies and probably the least impact on blood sugar of the winter squashes, except for regular canned pumpkin, so great for those who are watching their BG.

I would love some advice for choosing one. It's been really hit and miss. I've had 2 really tasty, slightly sweet ones out of maybe 10. The others rather flavorless.

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Dylan Rookie
Dylan
Posted

This might help a bit, I think I'm going to try cooking the one I posted earlier tomorrow for lunch for the week!

Open Original Shared Link

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I bake mine whole in the oven. Pierce the skin with a fork, lay it in a pan and bake until tender. I let it cool before cutting and removing the seeds.

I was introduced to spaghetti squash 45 years ago. The nursery guy and my uncle were friends. My uncle was asked to grow these new seeds and give a review of what he thought. The seed package was just white with no writing on it. We loved it.

Easy to grow but needs some space to spread or something to grow up on. I use to grow it up the fence around my garden. Yep, those big squash will just grow a thicker stem so they can hang on the fence.

Dylan Rookie
Dylan
Posted

OK....WOW. I made the recipe today, xtra beef, less a few ingredients +oregano. HOLY COW!!! This was AMAZING. I did the spaghetti squash part too. Only a little bit crunchy, but DANG! This was BY FAR the best spaghetti I've ever had. Good thing I have breakfast for the week coming!

  • 1 year later...
Elizabeth5220 Apprentice
Elizabeth5220
Posted

Baked my first spaghetti squash tonite and served it with bolognese sauce. Mmmm...spaghetti without the wheat flour!

love2travel Mentor
love2travel
Posted

It surely is great stuff. I love to roast mine with:

- browned butter and sage leaves, sprinkled with asiago

- lamb bolognese

- maple syrup, butter and chipotle chile

- compound butters such as Thai chile, fresh herbs, spicy honey butter

- mushroom duxelles

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