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Spaghetti Squash

is an oblong seed-bearing variety of winter squash, which when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti

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Spaghetti Squash: The Ultimate Healthy Pasta Substitute

  • Sep 28, 2010
spaghetti squash  
I first heard of spaghetti squash earlier this year. I was told the neat thing about this veggie is that it can replace pasta. This sounded really weird to me. How in the world is this possible?

I had to find out for myself. Through friends of my wife and the internet we were prepared to cook with spaghetti squash for the first time. We just used the spaghetti squash to make a simple spaghetti and served it with spaghetti sauce. I had my doubts, but it was pretty darn good. I will say that the spaghetti squash really doesn't have any taste at all, at least to me, but it is healthier than pasta.

When cooked properly spaghetti squash can have very close to the texture of pasta. Also it only has 42 calories per cup, has a lot of fiber and it doesn't have all of the carbs which are in pasta. My wife and I will definitely be cooking with spaghetti again soon and will be trying some new recipes. Spaghetti Squash Recipes

If you want to try cooking with spaghetti squash follow the instructions below from http://www.easybalconygardening.com/:

Choose firm spaghetti squash with no bruises. Its light yellow color should be even. Avoid squash with any green color or soft spot on it. A four-pound squash will have a yield of about four cups.

Scrub the squash very well.

To prevent the squash from breaking open during baking, pierce it all over with a skewer. This is especially important if you are microwaving it.

To bake in the oven: Preheat the oven at 375ºF. Put the whole squash in a shallow baking pan, rind side up, and bake for 40 minutes or more, depending on the size. Test for doneness with a fork.

To microwave: Place in a microwave dish, cut sides up, with about a quarter cup of water. Cover and set the timer for about eight to twelve minutes, depending on the size. Test for doneness with a fork. Let stand for a few minutes before taking the squash out.

To boil: Place the squash in boiling water and let boil for about twenty minutes or so, depending on the size. Test for doneness with a fork.

To use a slow cooker or crock pot: Place up to two cups of water and cook on low heat about eight to ten hours. Make sure the size of your squash is right for your crock pot.

As soon as sufficiently cool, using a serrated knife, cut the spaghetti squash in half or quarters, depending on the length of strands you prefer.

Scrape both seeds and fibrous strings from its center. Do not throw the seeds away. They are good roasted. Simply toss in a little bit of olive oil (not greasy), sprinkle with some sea salt, and bake for about twenty minutes to one hour at 250ºF, depending on quantity. Serve warm.

Separate the spaghetti squash pulp into strands using a kitchen fork’s tines. Serve alone or as a side dish. Do not forget the butter, salt, and pepper! Or, you can serve it with your favorite spaghetti or Alfredo sauces, herbs, etc. There are several variations you can experiment on!

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February 02, 2012
This sounds very appetizing.
October 09, 2010
Wow, this definitely sounds interesting. Being a college kid (just graduated, but still living in college town!) having a ready supply of spaghetti is a given, but I also try to eat healthily, so squash sounds like a great alternative! Thanks for the review! ^_^
October 09, 2010
I tried spaghetti squash for the first time last week. It was decent. Thanks for the review - a little getting used to, though.
October 06, 2010
I love spaghetti squash! I actually like it better than pasta. Thanks for the recipe.
October 06, 2010
Great information... I'm going to look into using this as an alternative cause we're trying to eat healthier.
September 28, 2010
I've been meaning to try this ever since I saw this on cooking show a few years ago! Now that you've plopped the recipe right in front of my face, I think I'm going to have to :) It looks REALLY good. Bonus points for health. Thanks for sharing!
About the reviewer
Clay Miller ()
Ranked #51
Graphic designer/illustrator and owner of Miller Creative Designs, LLC who on Lunch.com likes to shareinsight on Greenand health insight, ideas and other tidbits.Creator/writer of Ways2GoGreen .com& … more
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About this food


The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or cooked shark's fin soup.

Spaghetti squash can be baked, boiled, steamed, or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

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