Announcement

Collapse
No announcement yet.

Spaghetti Squash

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Spaghetti Squash

    I'm headed to my parents' tonight for dinner, and put in a request for spaghetti squash since we're having spaghetti and meatballs for dinner. I've never had it before. Does it suck? I've read you just cook it for 30-45 mins in the oven and then it'll pull right apart into noodles. My folks are starting to come around a bit on the whole primal thing, so if I can do this in a way that's not totally terrible, it would be good. Also, how is it nutrition wise? I haven't been able to find much either on the forum here or on the general site.

    Thanks

  • #2
    As for taste, it's a mild squash, somewhat neutral--making it good as a base for tasty sauce. Cooking method sounds right (I've not had it in a while). According to nutritiondata.com, 1 cup has
    31 cal
    1 g fat
    7 g carb
    1 g protein
    Last edited by tangentrider; 06-29-2010, 12:59 PM. Reason: clarity
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

    Comment


    • #3
      I was mine, poke holes in them, cover them in the microwave and let it rip for about 7 minutes.

      Let it cool some, cut it in half and start shredding with a fork.

      Mix it with some sauce and its absolutely delicious. It's definitely NOT a noodle, but it's hard to screw it up.

      It's almost fool proof.

      Comment


      • #4
        I like it better than spaghetti pasta....and I went into it thinking it was going to royally suck.
        Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

        Comment


        • #5
          I prefer Zucchetti. The spaghetti squash was wayyy too sweet for my taste to be a spag substitute. Zucchini sautted in butter and garlic on the other hand, makes a perfect sub for pasta spag.
          Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
          My Latest Journal

          Comment


          • #6
            I prefer portobello's sliced thin and sauteed in butter or bacon grease. The perfect "noodle". (But then again, I always found noodles to be disgustingly bland sauce delivery devices so...)
            The more I see the less I know for sure.
            -John Lennon

            Comment


            • #7
              I love spaghetti squash. So do the kids. Very good sub for traditional spaghetti.

              Cut in 1/2. Remove the seeds. Rub meat with a little olive oil. Face down in the oven 30-40 minutes @375.

              Use a standard fork to scrape the meat out and you get spaghetti squash. Cover with tomato/meat/meatball sauce.
              Never, never, never quit! -- Winston Churchill

              Comment


              • #8
                I love it, but as a squash not as a noodle replacement. I just throw the whole thing in the oven for an hour or so, cut it and half, scoop out the seeds (which I then fry up and eat). Butter and cinnamon go well with it. Mmmmmm.
                The nice part about being a pessimist is that you are constantly being proven right or pleasantly surprised.

                Comment


                • #9
                  I blew it somehow. 40 mins baking cut side down at 375 and it came out as mush. Tasted alright- almost like sweet corn, but nothing close to strands. Parts were complete mush and others seemed undercooked, and there were only a few sections that even hinted at forming a spaghetti type consistency. Does this sound like it was over or under cooked?

                  Comment


                  • #10
                    Originally posted by mdlaw View Post
                    I blew it somehow. 40 mins baking cut side down at 375 and it came out as mush. Tasted alright- almost like sweet corn, but nothing close to strands. Parts were complete mush and others seemed undercooked, and there were only a few sections that even hinted at forming a spaghetti type consistency. Does this sound like it was over or under cooked?
                    Honestly, it sounds like an odd spaghetti squash. The cooking time seems right (of course, I'm going from a distant memory). Not sure.
                    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

                    Comment


                    • #11
                      To me it tastes even better than spaghetti. It's got a mild, nutty flavor, and it works just like spaghetti. Very low-carb.
                      Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

                      Looking for my Cholesterol Primer? Here it is: http://www.marksdailyapple.com/forum...mer-(Attempt-2)


                      Ditch the scale!: http://www.marksdailyapple.com/forum/thread33283.html

                      My Success Story: http://www.marksdailyapple.com/forum/thread30615.html

                      Comment


                      • #12
                        Originally posted by mdlaw View Post
                        I blew it somehow. 40 mins baking cut side down at 375 and it came out as mush. Tasted alright- almost like sweet corn, but nothing close to strands. Parts were complete mush and others seemed undercooked, and there were only a few sections that even hinted at forming a spaghetti type consistency. Does this sound like it was over or under cooked?
                        Did you put water in the bottom of the pan? The idea is to steam the squash meat. I think you cooked it at a bit too high a temp, too.
                        Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

                        Looking for my Cholesterol Primer? Here it is: http://www.marksdailyapple.com/forum...mer-(Attempt-2)


                        Ditch the scale!: http://www.marksdailyapple.com/forum/thread33283.html

                        My Success Story: http://www.marksdailyapple.com/forum/thread30615.html

                        Comment


                        • #13
                          I did not add water. Some recipes said to, other said not too. There seemed to be a bit of moisture in the pan after the time in the oven. Also, like I said, the flavor was a bit like sweet corn, definitely on the sweet side. Is this normal? On a positive note, my parents seemed to like the taste, so in theory, if we could cook it properly, I can see them getting into it. Also, nutritionally, is it actually a good thing, or merely a good pasta substitute?

                          Comment


                          • #14
                            My body seems to pass spaghetti squash without digesting it very much...

                            So i have my meaty pasta sauce over chopped cauliflour. Also a very good pasta substitute.
                            sigpic

                            Comment


                            • #15
                              Gosh, I thought Spaghetti Squash was pretty fool-proof. Just cut in half, place cut side down onto oven rack, bake til you remember to get out of oven is my method. This has been my approach and it has never failed. Of course, I'm using mine as a sauce delivery vehicle and I may not be paying attention to it's texture much.

                              You may want to try squeezing it out in cheesecloth next time to remove excess moisture.

                              Comment

                              Working...
                              X