quick help! Spaghetti Squash

Kris&KC

I've never coooked it before... pull all the stringy stuff out w/ seeds, then roast?

 

Any yummy ideas after that!?

agmaso

We always nook it... put a whole bunch of wholes in it and stick it in the microwave.... not sure for how long though.. DH always does it.

 

Then we cut it open and use the strings as spagheti noddles Yum!!

LouiseH

I thought the spaghetti squash was odd... after it was roasted, it was all stringy... I guess that's why it's called 'spaghetti' squash... we just mixed it with other foods because Fiona didn't like the stringy texture on it's own.?

December29_Brid

We always steam it and then stuff it with Italian stewed tomatoes and top with mozzarella cheese and bake until the cheese is melted!

agmaso

Ok, just asked DH... he nukes it for 15-20 minutes

 

Jennicap

I cut it in half, take out the seed guts and put them inside down on a pan in the oven for about 30-40 on 350. String it with a fork and I use it as spaghetti with sauce and meatballs usually. I've also used in in chicken alfredo too.

deedle99

Ooo...not a fan of spaghetti squash.  My mom was a bit of a health nut and gave us this instead of spaghetti noodles as a kid.  I haven't heard anybody mention this stuff in years...I don't think i can eat it still!

But good luck!

peachypear

I usually roast it (although I was recently introduced to microwaving squash, which is such a time saver), string it with a fork, and toss with lemon juice, olive oil, pepper, and capers. Yum!

megstriesagain

We often microwave for 4-6 minutes, string it out with a fork, and then toss with either sauteed julienned zucchini, goat cheese and herbs de provence; or dab with paper towels to get rid of excess moisture and pour spaghetti sauce on top and pretend it's spaghetti.  We eat it all the time!

 

Here's a big weird low-fat spaghetti squash secret: I mused once on how the texture was similar to shredded coconut and wondered what would happen if I used spaghetti squash in baked goods...replaced more than half the coconut in a kitchen-sink bar recipe with undercooked spaghetti squash and added a good splash of coconut-flavored extract.  It worked!  We almost always replace some coconut with squash in sweets now!  You really really don't notice the difference because the texture is so similar, but you get veggies and less calories!  Don't think it would work in something very coconut-y like macaroons, though...