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Spaghetti squash?

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Posted by nancyjane_gardener USDA 8ish No CA (My Page) on
Fri, Aug 1, 14 at 21:12

I have never grown or tried spaghetti squash, but, while working on my dietary choices, I thought it might be a good replacement for pasta.
Just a little background...when the Dr said my cholesterol was a bit high, I don't take meds, I go a little crazy with eating, cooking and growing more veges that will help out rather than taking meds (which many of my family do!)
I eat beans 5 days a week and have some celery every day!
OK, back to reality, My question is about spaghetti squash.....How long do you bake (or microwave)it, and does the whole thing turn into "spaghetti", or just part of it? If just part of it, what do you do with the rest of the squash?
I'm trying to decide if I want to plant some next year. Nancy

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RE: Spaghetti squash?

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  • Posted by cme1 none (My Page) on
    Sat, Aug 2, 14 at 8:04

I cut them in half and put them cut-side down on a cookie sheet and bake at 375 for around 20 minutes - but it can take a fair bit longer if the squash is big. You'll know when it's done when you're able to easily scrape out the "spaghetti" with a fork. Everything but the rind turns into these lovely strands, there's very little waste. We like to make "spaghetti" casseroles with them with homemade meat sauce and some cheese sprinkled on top! It's a lovely squash, and we plan to plant some next year (we're trying our luck with butternut right now).

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RE: Spaghetti squash?

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After roasting, we remove the flesh from the peel with a fork, make little mounds of "spaghetti" on the plates and top each mound with guacamole. Daughters love it.

Deborah

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RE: Spaghetti squash?

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I'm just wondering, since we don't make guacamole in winter...would the spaghetti squash take to pesto well? It might work.

Deborah

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RE: Spaghetti squash?

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Thanks cme1 and Deborah!
Deborah....pesto or guac??
I make pesto and freeze it to use all winter. I've heard you can freeze avacados (just toss them in the freezer) for mushed things like guac and spreads. Unfortunately avocado season is about over! I might go to a store that has them on sale and stock up in the freezer! Nancy

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I love spaghetti squash! I just want to mention that it can be very watery. I have taken to placing it in a strainer / colendar after shredding it with a fork. Avoids watery puddles on your dinner plate. :)

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ekgrows...thanks for the tip! Nancy

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One thing nobody has mentioned so far: If you want it to have a fairly neutral taste, like pasta, be careful not to overcook it. The longer you cook it the sweeter it gets, till it winds up tasting like any other winter squash.

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I had no idea avocados could be frozen. I'm going to try it. Thanks, Nancy.

Deborah

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I freeze avacados if I can find them for a good price. I just cut in half and freeze. I have seen people say they mash theirs. It will darken, and I find the part next to the peel stays fresh looking and helps offset the darker cut portion. Maybe freezing them whole would be the answer. I tried spraying them with pam (I read somewhere), didn't help.

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