I have never made it before tonight. There were cooking directions on it which said I could cut in half, poke some holes in it, place in shallow water and microwave for 7 minutes. I did this, took out the seeds and used a fork to scrape it out..I put in a pan with a little butter and garlic and topped off with parm cheese. It was okay...the thing I did not like about it was it was very watery..Is it suppose to be? Was there something I should have done for it to not have been so juicey?

Also, someone on here mentioned frying it???? How do you do that and does it really turn out crispy or is it soggy?

Suggestions are greatly appreciated.

Hi Chazmom,

Can't wait to hear...I just bought my first spaghetti squash. It is still sitting on my kitchen counter. I printed several of the recipes on this site but haven't tried them yet. I also read the post about frying it. Hope we hear something soon before my squash goes bad

Rose

Yep, I still need help with it...I noticed some of those recipes didn't say if you were to cook it first or not? Can you just cut it open and scrape out the seeds and then use a fork to make it come out in spaghetti strands, then cook it? I am very confused... and by all things...a spaghetti squash

Jennifer3fc seems to be a good cook and the supplier of some squash recipes...hopefully she will help us out...

OK ladies, here is my take on spag. squash.

I always cut in half lengthwise, scrape out seeds/mush 1st and then put in a pan and cook in oven for about 50 mins or so but this depends on size. Once the fork goes in easily and it feels tender, its done. Take out, let cool for a few and then scrape out the spaghetti squash. Top with your ICBINB & cheese or lo sugar sauce (I like ls tomato sauce with meat substitute and then top with lf mozz. cheese -or- cottage cheese so yummy). But once you scrape out the spaghetti you could pan fry with olive oil, garlic, whatever & make more of a hash brown type thing. I'm not a big microwave user, but I've never added any water because you're right, I think it would make it too moist. I like it to be firm.

I cook a big one once a week and keep it in the fridge and then nuke it when I want it for a snack.

Hopefully more people will add in more microwave tips. I know there is a lot about spag squash on the recipie board.

Good luck!! Anne

Microwaving makes them squishy, IMHO, so I use the oven method above. By the way, I cut mine crosswise as it gives longer strands. The strands run around the squash, not lengthwise. Just a suggestion. It tastes the same no matter what way you cut it.
I'll move this thread to the recipe section in a day or so.

Thanks Anne & Ruth,

Perhaps I will try my hand at spaghetti squash tonight. I really love squash. Eat lots of zucchini and butternut so I'm looking forward to adding another variety. Keep the recipes coming.

Rose

I get it now..I will use the oven...steaming in the microwave made it very liquidy...it was kind of yucky!

So, it has to be cooked before you can strand it with a fork? Then you can cook it how you wish? The hashbrown thing sounds good..will try that for breakfast this week.

Thanks!!!

I made it the other night and had fits about getting it cooked.. I baked it for an hour, then it wasn't done and the natives were getting restless so I nuked it for another 15 minutes... anyway, while it was in the microwave, I browned a couple tbs of garlic, added about 1/2 stick of butter (well, margarine) and added some italian seasonings.. let the butter cook down and then shredded the squash, and drizzled the garlic butter on it.. it was fabulous! Of course my DH wouldn't touch it but my 10 month old ate it up (without the butter of course!) So.. I've now got about half in my freezer for the next time i get the urge to do it!

Hi Chazmom,

Well,I finally did it. I made my first spaghetti squash. I used the oven method since your's came out mushy. I cut it in half as Ruth suggested (around the middle instead of length wise) and put it face down on a shallow pan. It took about one hour to get to the right consistancy. I also removed the seeds before I baked it. I was amazed to see how it comes out in strands. I think the size of the squash has a lot to do with the cooking time.
I also tried frying some this morning to have with my eggs...it was quite good.
Glad to have another veggie to add to my list of things I can eat.

Rose

I was just wondering what it tastes like. I do not like regular squash in any shape form or fashion. Does this taste like reg garden squash? I'm open to tryin new just tryin to figure out what it is like. Thanks in advance cause I know how great you all are on givin info to the peeps!

I always cook mine in the microwave...haven't had any trouble. I poke it a few times with a fork so it'll vent (a few years ago my mom forgot to vent it, and the thing exploded in the microwave! lol), and nuke for 15 minutes.