Comments on: How To Cook Spaghetti Squash

By: Sue

Sue — Fri, 13 Apr 2012 13:59:16 +0000

If you want to try something different and yummy, try it with Greek salad fixings.
for 3 cups of cooked squash, add 3 T red wine vinegar, 2 teaspoons extra virgin olive oil, 2 cloves garlic minced, 1 diced cucumber (English best), 1/2 c. feta cheese, 1/4 c. diced green pepper, ( I like yellow and red, too) 1/4 c. diced red onion, 2 T. diced kalamata olives. and 1 can drained chick peas…(We have an olive bar in our grocer and I just buy a few kalamata olives)
Enjoy!

By: Floyd Henry

Floyd Henry — Tue, 10 Apr 2012 20:48:33 +0000

I cut the squash in half, scrape out the seeds and drizzle olive oil over the flesh.
I bake in a 350 oven for 40 minutes. Let cool then scrape out the flesh into the spaghetti like
strands.
I then julienne 1 red bell pepper and 2 ribs of celery. Cut 1 red onion into very thinn strips by cutting the onion into very thin slices and then cut the slices in half. Grate one carrot into thin strips. Mix this together like a salad. I then made a dressing of the juice of 1 lemon, 1 lime and 1/4 cup of olive oil. Toss and salt and pepper to taste. It makes a wonderfully refreshing salad
and will keep for several days.
Floyd

By: Jake austin

Jake austin — Fri, 09 Mar 2012 07:03:21 +0000

Spaghetti squash is one of my favorite things to cook! A way to give it some flavor is to cut it in half, scrape out all of the seeds and gunk, then spread some butter on it (works best if you use a spoon a melt the butter a little) then spread some brown sugar on top of the butter(works best when you use your fingers and press it into the squash) then bake it face up at 375 for 45minutes. Enjoy!

By: patty

patty — Wed, 07 Mar 2012 05:45:20 +0000

The squash I used looked just like the one used in the picture used in your above instructions. I did use a fork to try to shred it. I re-read the instructions, when I cooked mine I placed it open side down like the pictures show. I noticed in the instructions it says to place open side up. Maybe this is my problem. I will watch the video and I will for sure try it again. By the way I did pin this info on my pintrest.

patty

By: KathEats

KathEats — Mon, 05 Mar 2012 14:32:40 +0000

Patty, Can you be more specific please? Are you sure you had a spaghetti squash to begin with? Did you use a fork to shred it?

Here’s a video I made years ago for a visual:
http://www.youtube.com/watch?v=eD37ElnFnDg

By: patty

patty — Mon, 05 Mar 2012 02:55:19 +0000

My spaghetti squash tasted yummy, however, did not “spaghetti” for me. What did I do wrong?

By: CAROL

CAROL — Wed, 15 Feb 2012 02:47:21 +0000

Here’s my easy, don’t read gourmet, way with Spaghetti Squash. After the two halves are cooked, I just fill the cavities with my favorite sauce plus freshly grated Parmesan. Each of us get a fork to scrape up the “Spaghetti” as you eat. If there are any leftovers, cover with plastic film and heat for lunch the next day. voila!!

By: Maria

Maria — Wed, 01 Feb 2012 14:18:27 +0000

We’ve been cooking this for years. My son decided he didn’t want to clean up extra dishes, so he started cooking it cut in half, scooped out, seasoned with garlic powder, toasted onion powder, italian herbs, smoked sweet paprika, and a drizzle of olive oil. He just placed them face up on the oven racks and roasted them. They taste and smell heavenly. Cooking them face up the entire time makes it drier, so it doesn’t get so watery when/if you add spaghetti sauce.
If you want to slowly introduce it to your family I would suggest starting out with half squash and half pasta, I do this when I want to stretch our pasta for dinner.

By: Tami

Tami — Thu, 26 Jan 2012 20:59:32 +0000

It shreds pretty easily warm or cold. I will cut mine in half but bake it with the seeds in, then scoop out the seeds after I’ve let it cool–much easier than scooping out the seeds when it’s raw, although it’s not THAT hard in the first place. I had my husband bake it once and he left the cut sides up instead of turning it face-down, and I was worried it would be too dry. Turns out I prefer it that way, because when i do it face down it gets a little watery when spaghetti sauce is added.

By: KathEats

KathEats — Tue, 17 Jan 2012 14:32:56 +0000

I think it would shred better warm, but I don’t see why it wouldn’t shred cold