spaghetti squash trying it again

[Heidi3]

I want to like this damn it!!! I have found a way to make rice pudding out of it that is not bad..but today I am making my famous marinara and I am going to try it on that again ...so wish me luck ...

I can not get beyond it tasting like stringy squash!

[Kate113]

Re: spaghetti squash trying it again

It tastes great with marinara! I always add a little something to it for variety. Sometimes I just add butter and parmesan cheese. Sometimes I throw in some onion and garlic. I prefer it much more than those spaghetti noodles.

[dreamof145]

Re: spaghetti squash trying it again

I love spaghetti squash. I've got my boss hooked on it too. On days that we work the lunch shift together, I'll cook a small one and we'll eat it together. We usually put butter on the noodles and sprinkle parmesan cheese over it. Sometimes just butter. We've also shredded cheese and put over it and once we put low-carb spaghetti sauce on it and ate as spaghetti.

I featured it at work one day and made one for the kids to try. Out of 12 kids, 4 liked it and the others turned up their noses. Anyways, I was a former pasta freak, so I'm thrilled that I found spaghetti squash. It allows me to feel like I'm still enjoying pasta meals without the carbs.

[not2late]

Re: spaghetti squash trying it again

I eat it with butter and grated parmesan too!

I also make spaghetti squash "latkes" with any leftover squash. Mix it with an egg and grated Parmesan cheese. Refrigerate it for a couple of hours, then form into patties and pan fry.

[Binsk]

Re: spaghetti squash trying it again

The first time that I bought spaghetti squash, there was a label with a recipe on it, basically you add shredded cheddar and crumbled bacon. This is the only way my husband will eat it, but he's not a big tomato sauce fan.

[Heidi3]

Re: spaghetti squash trying it again

Ok you guys have me convinced ...Barbd also told me to make sure I do not over cook it ..I am digging the sound of a latke Megs!!! good idea I have done them with zukes and they were great!!!....bacon and chedder sounds like something my husband would love!....ok I am going to stick it in the oven and give it a try....

I love veggies ..there are just a few I am not big on ....this was one that was with in reach of liking I just don't think I have worked with it enough....

I tried to curry it...that was a mistake

[Heidi3]

Re: spaghetti squash trying it again

this pretty much tastes like stringy squash in marinara with parmesan cheese on top

[Heidi3]

Re: spaghetti squash trying it again

ok this is not gross....but there is no way in Helll I will call this a pasta substitute ..it is still squash ...you guys we have to do better!!! and do not say shiritaki noodles they are ok in Asian food but not with marinara ....and that is what I need to make life perfect... good tasting low carb noodles for pasta ..

well I need a lot more stuff but this is my goal now....

[Moochiecat]

Re: spaghetti squash trying it again

Heidi, I have never felt that spaghetti squash was a pasta substitute. I'm happy for those who feel that way, but that sure doesn't work with me. I don't like it cooked 'al dente'...and the idea of putting tomato sauce on it...omg...blech.

I like it as a vegetable though and like any vegetable, sometimes we get a really tasty flavourful one, and sometimes it's extra-fibrous and not as tasty. There's no way of knowing what you're going to end up with either!

One way I found works good though is when you take cold leftover spaghetti squash and fry it up in a frying pan with some butter. It kind of toasts it sorta, and I like how that tastes. If you try and fry it when it's hot and freshly cooked, it just isn't the same so you could cook it ahead of time and let it cool.

I have struck it lucky though and baked them in the oven, cut side up, with butter inside and if it's a good squash, it comes out creamy and squashy. Make sure you bake it so that the skin is easily pierced by a fork...past the stringy fibrous stage.

[not2late]

Re: spaghetti squash trying it again

In another (heavier) life I was a low-fat vegetarian (yikes!!!!), I used to make a pasta-less primavera---shredded carrots, shredded zucchini, shredded red bell peppers, etc. and the spaghetti squash The veggies were lightly sauteed in olive oil and mix it in the sautee pan with a sauce made from pureed white beans and nutritional yeast (to give it a "cheesy" taste. Don't look at my like that! I was a vegetarian back then---I didn't eat animal products.) I'm sure you can do the same thing, substituting heavy cream for the white bean puree and Parmesan cheese for the nutritional yeast. If you do the heavy cream and cheese, make sure you heat the cream before adding it to the hot veggies, and keep tossing and stirring the vegetables when you add the cheese so that the cheese melts evenly into the heavy cream.