Spaghetti Squash-- How to cook?
 

Okay I am going to try this finally. But I want to know how do I cook it. I remember reading once on how to do it in the microwave. But I did not really pay attention. I don't need ideas on what to do with it yet, have to find out if I even like it. But I really want to try it and see. So I hope someone can help me.



Thanks

P

:wave:

I cut in in half. Scrap out the seeds. Put it in a dish (you may have to do each one separately). Add 1/4 cup water to dish. Cover with plastic wrap or a lid and microwave 10 minutes at high power. Check to see if it is soft. If not, give it another minute or two. It is hard to give an exact time since microwaves vary and the size of the squash does too. Once it is soft, scrap out the spaghetti-like strands with a fork.

Squash...
 

I just poke it all over with a fork as you would to bake a potato. Then put it in the microwave for several minutes. Turn it over and nuke it again for a few minutes. Continue until to "gives" when you put pressure on it (using a hot-mit). When it's done it will wait for many minutes while you get the rest of the dinner finished up. Then just cut it in half length-wise and scoop out the seeds. They come out sooooo much easier this way rather than when the squash is uncooked. Nice and easy... Hope this helps....:wave:

Okay
Now I have one of these sitting in my refrigerator too. After you cook these then what do you do. Do you mix it with spagetti sauce and does it kind of taste like spagetti
I have heard you boil them for like 30 minutes or longer , but I like the micro method better. Alot quicker ...... I will foresure be trying this one.

Shelley

Hi,

Spaghetti squash is one of those things that doesn't have a strong flavor of it's own. So, it's very versatile. You can use any pasta sauce with it. You can substitute it for pasta in any recipe. You do have to cook it first, even if you're planning to use it in a baked casserole. You'll have to adjust the casserole's cooking time. Play with it a bit and you'll figure out what works best for the recipes you plan to use it in.

I prefer to bake mine because the microwave doesn't seem to significantly reduce the cooking time. Poking it with holes works, but it does take longer to cook it whole. OTOH, even with a very sharp, high-quality 10" chef's knife, I find it a pain to cut the squash in half when it's raw. If you do decide to halve it, halve it lengthwise and remove the seeds. Bake it at 350º F. in a baking dish with about an inch of water in it. The water steams it and keeps it moist. Cover it with foil (or plastic wrap if you're microwaving it). Make sure the water doesn't evaporate. Just add more if you need to.

If you cooked it whole, halve it lengthwise and remove the seeds. To serve it: Pull a fork lengthwise through the flesh. It comes out in strands and looks like yellow pasta, which is how it got its name. Top it with sauce or bake it in a casserole or do whatver you want with it.

It's good with just a little extra virgin olive oil, salt, pepper, nutmeg and a little Parmesan cheese. You can also add some fresh basil, wilted spinach, and diced tomatoes for a simple dish that seems elegant. Eat it with a simple salad and some artisan bread. It's wonderful.

Good luck. Hope this helps and that you like your squash.

Lin

Ditto on the baked method. It does take almost as long to cook in the microwave as in the oven it seems, and if I'm going to use the energy anyway, I might as well warm the kitchen while I'm doing it!

Spaghetti Squash can also be used in a sweet or spicy dish, much like other winter squash (pumpkin, etc.). Toss in a little butter or LF margarine, some brown sugar, and cinnamon after baking and scraping from the skin. If you want to caramelize the sugar, pop it back into the oven for a bit. :devil:

I also read somewhere
 

to try mixing in some of the cooked spaghetti squash with real spaghetti for a lot more food but not a lot of points. I haven't tried it though.
Pat

spaghetti squash
 

Good as a baked sweet also. Season with pumpkin pie seasoning and a bit of substitute butter, and a smidge of molasses or brown sugar.

Balsamic Vinegar
 

Hi there,

I am a squash junkie! Really unusual addiction to admit but I pretty much have tried every kind of squash there is to try and I love all of them!

Spaghetti squash is my favorite. I eat one per week (one half for lunch).

I have tried it many ways including:

Pesto sauce on it--yum!
Brown Sugar and butter--sinful!
Low fat spaghetti sauce---very good!
Low fat italian salad dressing/w herbs--also good!

My current favorite with spaghetti squash is a dash of salt, pepper and about a tablespoon of balsamic vinegar. It is awesome this way if you like balsamic but horrific if you don't like that kind of vinegar. My co-workers look at me with mixed reactions when I eat it this way!!

I am now looking for a good recipe for baked sweet potatoe french fries. Anyone have one????

I'd be happy to let anyone know the other sqashes I have tried a nd how I cook them if any questions. My second favorite is stuffing acorn squash and using the shell as a bowl!

Kristen