SBD Frequently Asked Questions - Spaghetti Squash

I see under vegetables that spaghetti squash is allowed on phase 1 but to avoid winter squash. However, I looked up winter squash and it says spaghetti squash is a winter squash. Any comments on this?

It's an exception. It's called a summer squash because it is edible in the summer as soon as it's big enough. It's lower carb because it has less time to ripen on the vine. The ones we get in the winter are picked late summer or early fall as frost damages them and stored. Winter squash can stand some frost and store well without special treatment.

Go for it. It's good stuff. 1 cup cooked is 75 cals, 10 carbs while winter squash (e.g., acorn, butternut, buttercup) is 139 calories and 22 carbs. Check it out on www.fitday.com when in doubt.

Not only is it very tasty, but it's also a great substitute for spaghetti! Try making some for yourself with spaghetti sauce (use one without sugar), veggies, and meat, and serve the same topping on WW spaghetti for the rest of your family. :D

Be forewarned, however, that it is very, very watery compared to pasta - so it doesn't really work in casseroles and such as a pasta substitute (unless you substantially reduce the liquid, perhaps).

I must disagree...I don't like it at all, nor does anyone in my family. Guess we all have different tastebuds!! Sorry!

We don't like it all that well, either. But we eat it once in a great, great while, as it's the closest to a middle ground as exists - DH likes summer squash, which I hate, and I like the less-sweet winter squashes while he hates winter squash. I dislike its texture, and DH hates the wateriness. But we can both tolerate it - once in a while.

I love spaghetti squash, but it has to be cooked just right. If it's not cooked long enough, it can be crunchy, which I don't like. If it's overcooked, it can be mushy. I usually slice it in half and roast it cut side down on a rack, so it's not too watery.

It really tastes good. And it's very easy to grow, too.

I haven't had a problem with wateriness, but I roast mine, too. I let it rest out of the oven after I split it, but that may not help at all. I wish I knew a way to make it taste better from leftovers. I have found it in those huge bins of decorative squash for 79 cents a pound in sizes suitable for individual servings, which is great. Hubby prefers spag. squash to real pasta now. I'm one of those people who prefers to eat a cup of sauce to half a cup of noodles, though. I drown mine. I could be eating shoelaces for all I know.

I just tried spaghetti squash and I like it, I don't like regular squash but found the spaghetti squash doesn't have much flavor and absorbs the flavors I put in with it. I am not sure the correct way to cook it though, when you say roast it what do you mean? I for now just cook it on the stove and then I will open it and then flavor it like I do regular pasta dishes.