Whether you're making an effort to eat lighter this month or just want something a little different for dinner, you've got to try this. We're not sure why it took us so long to discover this buttery, tender, and yes, spaghetti-esque squash, but we're glad we did!
No, spaghetti squash isn't exactly like spaghetti pasta. It's more tender than it is chewy, for one thing. It also has a lighter and cleaner flavor somewhere between butternut squash and zucchini.
But it makes a pretty darn good substitute if you want something other than regular pasta or if you just want to add another vegetable to the meal!
Cook them just like any other winter squash: scoop out the seeds and rub the inside with salt and olive oil, then roast in a 400° oven until the flesh is completely tender. We check it every 15 minutes or so, and it's usually done after about 45 minutes. Use a fork to gently lift out the tender flesh in long delicious strands.
Honestly, we love this squash just tossed with some butter or olive oil, parmesan cheese, and pepper. It also makes the perfect bed for just about any topping, from simple roasted vegetables to cheesy pasta sauce. If you eat meat, you can toss in some sausage, crispy bacon, or ground beef to round out the sauce.
Any leftovers can go into frittatas or baked "pasta" casseroles!
Here are some other tempting ideas from our archives:
• Spaghetti Squash with Ricotta, Sage, and Pine Nuts
• Spaghetti Squash with Chunky Tomato Sauce
• Spaghetti Squash with Olive Oil, Avocado, and Parmesan
And a few from around the web:
• Spaghetti Squash with Sage and Orange from Martha Stewart
• Maple-Glazed Tofu with Spaghetti Squash from Epicurious
• Spaghetti Squash Gratin with Walnuts and Bacon from Chocolate & Zucchini
Related: Harvest Cooking Tip: Roast Garlic Cloves Inside Squash
(Image: Martha Stewart)
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I've paired spaghetti squash with ground turkey meatballs and tomato sauce for a non-pasta version of spaghetti & meatballs.
I love pasta, but would love a tasty substitute that is lighter and a bit more nutritious than spaghetti. It's funny this should be posted I just noticed a recipe for this substitution in my Better Homes & Garden cookbook circa 1992 last weekend, thought it looked interesting and thought of trying it!
I LOVE using spaghetti squash intead of pasta!! I've been doing this for several years and don't have quite the same guilt when eating a huge bowl of it!
You can cook spaghetti squash in the oven whole, just pierce it with a knife about a half dozen times so it doesn't explode, and then cook at 375 for about an hour. Alternatively, you can put the cut halves in the microwave. Just place in microwave safe dish cut-side up with about 1/4 cup of water. Cover them with plastic wrap and cook on high for 10-12 minutes. I dislike microwaving plastic wrap for fear of leaching chemicals, but if you run out of time to cook a squash for an hour, this works in a pinch.
I always cook this in the microwave - cut in half lengthwise, scoop out seeds, place cut sides down (no need for plastic wrap) on a plate, and cook on high 10-12 minutes. Great option for a quick weeknight meal.
my husband makes a thick, meaty arrabbiata sauce with hot italian turkey sausage and piles it into spaghetti squash halves. as you dig down through the sauce you scrape the stringy squash up with it. it's so delicious with the spicy of the sauce and the sweet of the squash playing off each other...
I love love love spaghetti squash, you can eat a whole bowl and it's waaay less calories than a pasta of the same proportion.
I cut it in half, bake it in the oven, then scoop out the "noodles" and sauté them with olive oil, garlic and veggies (like broccoli, spinach, crookneck and zucchini). Throw on some pepper and maybe some fresh parm and YUM.
We use this as a pasta alternative fairly often with a variety of toppings: vegeterian and otherwise. I always cook mine in the microwave.
I just tried spaghetti squash for the first time this week, and I'm so glad. Tossed with olive oil, nicoise olives, artichokes, capers, and goat cheese, it was fan-flippin-tastic. And in spite of the decadent condiments, because it was squash, I managed to feel virtuous the whole time!
I like to use spaghetti squash as a substitute for pasta when i'm making a heavy meat sauce... makes the meal feel lighter and tastier actually, for me anyway.
and i like spaghetti squash sauted with some butter and sage as a side dish to breaded chicken or veal cutlets too... instead of buttered egg noodles. Again, gives the meals a lightness and great substitute for a carb side dish.
Spaghetti squash is delicious tossed with pesto, homemade or otherwise. We often eat it as a side with chicken picatta.
I love spaghetti squash, but I just had the best idea... pair it with the recipe for tomato sauce Deb just posted on Smitten Kitchen: http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/.
That IS a good idea SheriB! I was inspired when I read your comment, and have the squash in the oven, as well as the tomato sauce on the stove! I'll post again to let y'all know how it panned out.
How did it turn out, frostiblack? I made just the sauce the other night (with organic whole wheat spaghetti) and it was astoundingly delicious.