Question About Spaghetti Squash

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Posted 12/4/2012 by Sharl in NSBR Board
 

Sharl
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Posted: 12/4/2012 9:24:03 AM
For the first time ever, I cooked a spaghetti squash last night, but not sure if I did it correctly or long enough. I cut it in half, scooped out seeds, and then baked it for about 40 minutes. I then scooped out the strands and sauted it with a little bit of butter (had planned on olive oil but discovered I was out) and some chopped garlic.

Overall, it was really pretty good, (even my grandson and husband, who aren't fond of vegetables at all, ate a couple of helpings of it.) However, it was still kind of crunchy. So my dumb question is, is it supposed to be still crunchy? I was thinking it was going to be on the soft side, like other squashes, and since I have never eaten it before, I didn't know if it is supposed to be like this or if I didn't bake it long enough?

How do you prepare it? It definitely will be a repeat for us.



Sharl

*NEVER SAY NEVER!!!!!*

DanniDee
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Posted: 12/4/2012 9:34:20 AM
I actually prefer mine to be on the crunchy side when I make spaghetti squash. It will definitely soften if you cook it longer though. Just a matter of preference.

hallows
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Posted: 12/4/2012 9:35:31 AM
I've never had it crunchy either.

You could microwave it for a few minutes before baking it to soften it up. Also, when you take it out of the oven, let it stand for a few minutes before scooping out

We make spaghetti squash often at home. I make it with a raw,vegan "alfredo" sauce (made with cashews). It's so yummy!!

AKathy
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Posted: 12/4/2012 9:38:02 AM
I just poke it with a fork and bake it whole for about an hour. It has a bit of a bite to it but I wouldn't call it crunchy. I love spaghetti squash under stir fries instead of rice.


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Sharl
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Posted: 12/4/2012 9:59:29 AM

I just poke it with a fork and bake it whole for about an hour.

So then you bake it whole and not cut in half?


Sharl

*NEVER SAY NEVER!!!!!*

BethAnneM
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Posted: 12/4/2012 10:10:47 AM
I cut mine in half and scoop out the seeds. I place it in a baking dish with about an inch of water face down. Bake it at 400 degrees for about 45 minutes and let it cool. "Fork" it after it is cool enough to handle. The strands are similar to al dente pasta when eaten.

Our favorite way to eat the squash is to saute cherry tomatoes and garlic in a bit of olive oil until the tomatoes pop and release their juice. I add the squash strands next and heat through. Season with salt and pepper. Before serving I toss in fat-free feta cheese and finely chopped basil.

It is delicious!




obliolait
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Posted: 12/4/2012 10:14:19 AM
all you need to do is coat the cut side with a little olive oil and put it cut side down on the pan. If the cut side is facing up, it will take longer to cook. It shouldn't take more than 30-40 min at 400F

Sharl
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Posted: 12/4/2012 10:24:30 AM

all you need to do is coat the cut side with a little olive oil and put it cut side down on the pan. If the cut side is facing up, it will take longer to cook. It shouldn't take more than 30-40 min at 400F

Ah! I did have it face up.


Before serving I toss in fat-free feta cheese and finely chopped basil.

I like this idea too....love feta cheese and basil, though not so much tomatoes.

I really want to try it pasta sauce too. Would you add any meat or just the sauce?


Sharl

*NEVER SAY NEVER!!!!!*

Miss Ang
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Posted: 12/4/2012 11:52:55 AM
THIS is how I fix mine. I too like mine just a little crunchy. My fave way to eat it is with some marinara and some cheese on top melted under the broiler. I really like it with some chicken sausage too.


-Angela
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