Question about spaghetti squash

slwprincess · August 2011

I decided to give this a try on a whim and I was less than impressed. Maybe I did it wrong? What is the texture supposed to be like? I was expecting it to be sort of soft, like well, spaghetti. But it was kind of crunchy? Or is it out of season? How do you cook it?

That.Just.Happened · August 2011

I cook mine in a crock pot: cut the whole squash in half and stick it in there overnight with a cup of water or chicken broth. In the morning it just pulls loose. It looks like spaghetti but I suppose it is a bit "crunchier" in texture. A bit more al-dente, if you will.

ally-cat · August 2011

I usually halve it (I get dh to, or if I can find a friendly staff member at the grocery store I have them do it) then bake it in a pan with a little water (350 for 30-45 min? can't quite remember it's been a while).

I've heard microwaving it works too, just haven't tried it. The strands will be more squash-y not noodle-y if that makes any sense. I love it with olive oil, or a little butter, salt and pepper.

Mrs.Guz · August 2011

ally-cat:
I usually halve it (I get dh to, or if I can find a friendly staff member at the grocery store I have them do it) then bake it in a pan with a little water (350 for 30-45 min? can't quite remember it's been a while).

I've heard microwaving it works too, just haven't tried it. The strands will be more squash-y not noodle-y if that makes any sense. I love it with olive oil, or a little butter, salt and pepper.

This is how I do it too.

slwprincess · August 2011

ally-cat:

I usually halve it (I get dh to, or if I can find a friendly staff member at the grocery store I have them do it) then bake it in a pan with a little water (350 for 30-45 min? can't quite remember it's been a while).

I've heard microwaving it works too, just haven't tried it. The strands will be more squash-y not noodle-y if that makes any sense. I love it with olive oil, or a little butter, salt and pepper.

This is how I made it. I think the texture was my issue. DH didn't mind it, but I don't know... I just didn't like it.

smynings_bride · August 2011

I microwave it--I cut a slit then microwave it until it's soft enough to easily cut in half and then a I cut it and microwave it some more. The more you cook it the less "crunchy" it is but it's never really like pasta.

seahorse102410 · August 2011

I think you just have to add a lot to it. I always order this at Village Tavern in Alpharetta because it has lots of cheese, garlic and tomatoes. I fed it to DS when he was around 8 or 9 months and he loved it too. I'm just too lazy to deal with all of that at home.

Mrs Manners · August 2011

I stab holes in mine and stick in the microwave for about 13-14 minutes. It is much more al dente than regular spaghetti texture but I don't mind and it's an acceptable alternative for us since we don't eat grains. We serve ours with spaghetti meat sauce.

amyb05 · August 2011

I have made it twice and it was 2 of the nastiest meals I have ever made! I cooked it like PP said, added olive oil, garlic, little lemon juice....freaking disgusting! Never again! I think it is a texture issue for sure!

Question about spaghetti squash

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