~ Spaghetti Squash 101 ~
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~ Spaghetti Squash 101 ~
| Sun, 08-22-2004 - 9:13pm |
If you've never tried spaghetti squash, you really MUST try it! Use it when you'd ordinarily serve regular pasta or try a new recipe.
Here's what it looks like

How To Cook Spaghetti Squash
- Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
- Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
- Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
- Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.


Lots of recipes
Spaghetti Squash Casserole. It is really yummy!
Italian-Style Spaghetti Squash
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=5253.1
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=5253.1
Other recipes:
*Do you have a favorite way to eat Spaghetti Squash? Please share it here!


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I've never cooked squash in the microwave -- mostly because I didn't know I could.
I cook squash -- all types -- in the oven. Cut the squash in half, scoop out the seeds, put some water in the hollow part and put it in the oven. I usually just put it right on the rack, but you can put it on a cookie sheet if you'd prefer. Bake it at 350 F until a fork poked into it goes in easily (sort of like a potato). I can't give a time because every type of squash is different, but I usually give it at least 45 minutes until I test for the first time. Once it's cooked, scoop it out of the rind and serve it, or use it to make the recipe you cooked it for.
Side note -- being on the beach has broadened my squash horizons. In addtion to acorn, I now eat butternut and turban, but haven't acquired a taste for spaghetti yet. Also, I usually serve it straight from the rind, with Smart Balance or butter, and maybe a spice like nutmeg. Now I'm hungry for it -- I better go add it to the veggie amrket shopping list. ;>)
nancy
Adding a few recipes in here
Spaghetti Squash Breakfast Casserole
1/2 spaghetti squash, cooked
4 eggs or egg substitute
8 slices turkey bacon, cooked and crumbled
2 tbsp minced onions
3-4 tbsp salsa
1/8 cup (2 Tbsp) FF half and half or skim milk
3/4 cup LF cheese, shredded
salt and pepper & few drops hot sauce to taste
Mix all together; pour into 13x9 pan sprayed with non-stick spray
Bake 45 minutes at 350; cut into 8 or so servings
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Spaghetti squash patties
1 medium spaghetti squash, cooked
4 eggs
2 tablespoons chopped green onion or chives
Salt and pepper to taste
2 teaspoons olive oil or Smart Balance
I have been struggling with spaghetti squash for a while and had such great success last night, that I thought I would share my experience in this thread.
I've been microwaving the squash whole, letting it cool, and then scraping out the squash with a fork. Cooking it this way has yielded very inconsistent results. It's usually either
If you've never tried it, you'll be surprised at how much more flavor (and less water) it has.
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