Reader Help: Spaghetti Squash

By Leslie

Last weekend I picked up a spaghetti squash, figuring I'd come up with something when it came time for dinner. The little blue sticker on the squash gave simple instructions for cooking. Since I'd never actually cooked or eaten it before, I thought it would be a good idea to just keep it simple. 

Cut it open, scoop out all the insides.

Place face down in a half inch of water. Bake for 12 minutes at 400 degrees.

Pull with a fork to remove the "spaghetti" strands.  

The verdict -- wrong. Big wrong. It does not stand alone as a side dish with butter, salt and pepper as the directions imply. (Hence, no picture.) It tasted like the mushy inside of a raw pumpkin. (Which I've actually tasted, due to a week-long "pumpkin math" project with some 5-year-olds.)  

A certain man in my house actually said, "Is it done?" and then, "I'd be ok if we never had this again."  

Oh dear.  

I really want to like this squash! So, readers -- I'm enlisitng your help! I've found a few recipes out there, but I'm nervous. One of our staff writers wrote about a Gorganzola Spaghetti Squash last year and I think I'll have to give it a try. Gorganzola makes everything decadent, right?

Any other spaghetti squash recipes I should bookmark?   

Comments

[april]

I have this problem too. Plus, mine never looks like spaghetti as others say. I'm keeping an eye on the replies for this one!

[*Just Fran*]

Honestly, I have never been able to prepare Spaghetti Squash in any way that we really like. With pasta sauce, we will eat it, but are usually looking for a snack later because we picked at our dinner. I know some people claim to love it. I think it just isn't for me.

[Mama Bub]

I'm really hoping someone can come through in the comments. I want this to be something that I can replace one of our carb heavy pasta meals with.

[Caitlin]

I don't love spaghetti squash in place of regular noodles, but like the other commenters, I sort of tolerate it.

That said, there's one recipe I've really enjoyed and that's this one http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx

I modify it heavily - leave out the black olives, and instead of fresh tomatoes use a can of muir glen fire roasted diced tomatoes, juice included (makes it all a little saucier). I also use a heavy hand with the feta, and saute diced red and yellow peppers with the onions and garlic. I always thought this would be a great meal with grilled shrimp on top.
Let me know if you try it!

[H]

I am counting calories and recently tried spaghetti squash for the first time because it is so much lower in calories than pasta. I cooked mine in the microwave. I probably cooked it a bit too long as mine was probably too soft rather than too firm, although it was still stringy, like spaghetti. Mine seemed watery so I had to drain it and pat it dry. I had it with butter, salt and pepper and it was OK but not great. I liked that it was very filling so I'll try the recipe above and will watch the comments for more ideas.

[Anne]

I had some success with this recipe: http://vegweb.com/index.php?topic=16983.0
"Spaghetti squash with vegetable medley"
It was pretty good. (I didn't have pine nuts or a red pepper)
I wasn't sure what to expect, but it was good, and enjoyed by my husband and 12 year old son. (we're all veg)

I cooked 2 squashes, and one was better than the other, I can't remember if it was the more stringy one, or the less stringy one, though...

[Kay]

I've made spaghetti squash in the past. I usually cook it in the microwave a few minutes at a time until it is soft enough to scrape out with a fork. Then I usually top it with spaghetti sauce. To me it doesn't have much flavor on it's own so it is similar to pasta in that regard but it is slightly crunchy.

[J]

I made the recipe for the Gorgonzola Spaghetti Squash last year. At first bite it seems good but then we couldn't really bring ourselves to finish the dish. There's something about the texture that just doesn't compare to actual pasta. I've tried it with just spaghetti sauce as well, and it's not bad...but not very good either!

[danish]

I bought a spaghetti squash at the farmer's market earlier in the summertime and prepared it just like you. It was super delicious with a little butter and salt and pepper. I was sorry i hadn't gotten one sooner!

So I bought another at the grocery store and cooked it up and it was watery and tasteless and ewww.

Maybe freshness has something to do with it?

[Leslie]

It sounds like everyone else feels the same way! We'll have to try out some of these recipes. Maybe it does have to be fresh from the farmer's market! Thanks for the great suggestions.

[Pam F]

I think the key is to not think of it as a substitute for pasta. It is not. If you are not a fan of other squashes you won't like this either. My opinion: If your brain is expecting pasta and your mouth gets squash it will feel/taste all wrong and you will be put off. If you are expecting squash, then the texture will be a delightful change. I don't think 12 minutes is anywhere near enough cooking time. It needs to be softer - like squash - and it will still "string when forked". Look for recipes that treat it like squash. Sage and blue cheese work wonderful. I love the stuff. And yeah, just like any produce quality and freshness matter.

[Jen L.]

^^What Pam F. said! If you expect pasta, you'll set yourself up for disappointment. I have prepared it with a little salt, pepper and butter and it was just ok. I do like it with very garlicky tomato sauce. I have to admit, though, it has to be a very smooth tomato sauce, or else the veggie chunks and the slightly crunchy squash strings are too much. It's a mild flavor on its own and really needs something strong with it to taste good.

I wonder what it would taste like with pesto?