Doesn't have much taste at all, actually. Just a vehicle for alfredo, for me.

I personally don't like the stringiness (is this a word? lol) of the spaghetti squash, although I love the flavour (which I think is very close to a buttercup winter squash.

SOOOOOOOOOO, I take one of those handy dandy hand held Braun blenders to it and puree it!

A pat of butter, a bit of non-salt and I'm all set to enjoy!

I think the stringiness is what draws people to it. As has been pointed out, pasta (or noodle shaped food) is really nothing more than a means to transport the sauce to your mouth.

Think about it; what would bare noodles, no butter, no sauce, taste like?

On the other hand, ya gotta have something to hold up the sauce; otherwise we'd all be eating bowls of marinara with a spoon!

Thanks a bunch! I am going to try this next week when my induction is up..today is day seven! Yay!
I looked up some recipes also and am eager to try them as well...atleast now I know what a spaghetti squash is and can find one without the embarassment of asking LOL
Happy Tuesday!

I have cooked this, removed it from the skin, and - in my former life- covered in lots of cinnamon, sugar and butter. Now it would be modified to eliminate the sugar, substituting Spenda. Sort of like a baked sweet potato or yams this way.

We love spaghetti squash! I've made it so far with garlic and butter, low carb spaghetti sauce, and clam sauce. I don't buy it too often because hubby tends to overdo it, but I just picked one up the other day...lol. I had never heard of it before Atkins, but it sure is versatile! There is a website, although I don't have a link right off, that has nothing but recipes for spaghetti squash. If you do a google search it should be near the top. What a terrific little creation it is


L

Has anyone tried freezing the spaghetti squash after cooking? I freeze the winter squash and have so much of the spaghetti planted that it would be easier to store if I can.
TIA

I am trying the chicken alfredo one tonight. The only problem I have with it is there isn't much sauce. The taste is really good though. Having speghetti that crunches is odd, but I like it better. I probably undercooked it, but like I said, I like this better.

I love Spagetti Squash. Like Chysmith. My husband cut the squash in half , put a little water in the dish, covers in with plastic. My dh says the directions on a sticker stuck on the squash. He flakes it out with a fork and adds butter. It is so good and sweet.

This looks great! Can't wait to make it on my day off!

Same question here. I normally hate squash, and zuchinni, too. Does this kind taste squashy? Also, can you tell me if Food Lion (S. VA) carries it? Is it seasonal?

Mmmmmm.....alfredo...

Here is a recipe that is a favorite of mine:

SPAGHETTI SQUASH WITH CILANTRO PESTO

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1 medium spaghetti squash (about 2-1/2 pounds)

3/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 cloves garlic (more if you dare)

1/2 cup coarsely chopped walnuts, toasted



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Prepare and bake or microwave squash as directed below.

While squash is baking, place remaining ingredients except walnuts in blender or food processor. Cover and blend, or process, until mixture is smooth.


Place squash strands in a large mixing bowl. Stir in cilantro mixture and walnuts. Serve. Garnish with chopped tomato if desired.



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To Bake: Preheat oven to 350 degrees. Wash spaghetti squash. Cut in half either lengthwise or crosswise (crosswise will result in longer strands).Remove seeds and fibers.
Place squash halves skin down in ungreased rectangular baking dish 13x9x2 inches. Sprinkle cut sides with salt and pepper if desired. Dot with butter or margerine. Cover and bake about 40 minutes. Remove strands with two forks.



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To Microwave:Wash spaghetti squash. Pierce whole squash with tip of sharp knife in several places to allow steam to escape. Place squash on microwaveable paper towel in microwave oven. Microwave uncovered on high for 18-23 minutes, turning squash over after 8 minutes, until tender. Let stand uncovered 10 minutes. Cut in half either lengthwise or crosswise (crosswise will result in longer strands).Remove seeds and fibers. Remove strands with two forks.

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my mother use to make this for me when I was a kid. I've tried to make it myself, and it didn't really work.
Could someone post instructions?