This is going to sound like I am a cave woman but I take my squash outside and throw it on the cement. It breaks open and is easy to scoop out and use. Quite fun too. Try it and see.

That's it....Idabelle's suggestion wins hands down! I'll smash mine on the sidewalk next time. Ha!

I opke holes in mine and cook it in the microwave until the shell is soft enough to cut easily. This makes the squash more noodle like too and not at all crunchy.

I pickd up a semi LC cookbook (one where many of the recipes are in because of low carb count, but still contain flour and sugar :P ) Anyway it has alot of neat recipes where you cook the spaghetti squash a second time in a casserole like dish. That could make it softer and more palitable for you.

I just made my first spaghetti squash - pierced it lots with a fork - microwaved it for 15 minutes - cut it open (very easy after it was cooked!) scooped it and shredded.
I used a red pasta sauce (4 grams) over it and it was the most delectable dinner I have ever made! This will be a weekly staple - kinda high in carbs though - 7 carbs for 1 cup squash ,4 carbs for 1/2 cup sauce - but it was worth every last bite! And I can't tell you how full I was after 1 cup of squash - kept me full alllll night!

I cooked spag squash all the time, there shoukld be a lable on the squash with cooking instructions. I bake or microwave mine and it comes out fine. Pierce it with a fork prior to cooking. Once cooked it is real easy to cut open. I made it last night for dinner, husband was craving Vodka Sauce, so I used the spagehetti squash, I also added some shrimp to the vodka sauce, boy was it good. There are so many things that you can do with it. We also you it whenever we are in the mood for lo mein, it is great with soy sauce on it. let your imagination run wild. Anything that real pasta can do, this quash can do also.

Wow, I just followed those instructions tonight for my first time cooking spag squash and it worked great, thanks!

My squash instructions said I was supposed to peel it and cut it into cubes..... glad I visited here for the right info!

My current spaghetti squash didn't have the usual label with instructions on it, so thanks Doogie for bringing this thread back up this afternoon. I just upped the temperature in the oven and told my husband to take a long hot bath....supper will be delayed tonight!

Kay

I swear by the microwave when it comes to Spaghetti Squash. I cut in half either way, place open side down in a large casserole dish and add about 1/2 cup of water. Cover and microwave according to your microwaves instructions for a Hard, Fresh Vegetable, and cook.

It steams up nicely and is very tender. I think you might loose some important nutrients when you boil them. When done just add to your alfredo sauce and wow you've got spaghetti alfredo that could fool an Italian.

Enjoy!

I'm looking for one more tip about spag squash... I've had it a few times now, and while it was great, it looked nothing like spaghetti..... am I supposed to shred it with a fork, or what?

What's the best method for making it look as close to spaghetti as possible?

Thanks

Sure, once it's cooked, use a fork to shred it and loosen all the threads from the skin. You'll see that they do closely resemble thin spaghetti or angel hair.

Good Luck!

i'm interested in how to make the julienned zuchinni noodles? and how do you prepare them? sounds as if they probaly take a little less prep than spag. squash.
Thanks,
LeShai

You can use a vegetable peeler to shave thin strips from the zucchini. Put them in a seive then dip briefly into a pot of boiling water, just until they soften. Drain well and toss with sauce.

If you have one of these, a Benriner slicer, it makes the job very easy!




Karen

thanks so much karen! i can prepare pasta for my family the way they like and just keep a little sauce out to prepare a dish for myself, where might I find a benriner slicer?

LeShai

You can order one from the link in my post above or check out a kitchen ware or Japanese food store.

Karen