Comments on: Spaghetti Squash / Vegetable Spaghetti

By: haopee

haopee — Mon, 05 Sep 2011 02:53:11 +0000

I just checked on your post. It’s pretty funny about the lechon. Oh well, there goes my hope of cooking spaghetti squash.

By: lettucedude

lettucedude — Sat, 23 Jan 2010 01:33:04 +0000

Good day MM! I’d like to ask if there was a bitter aftertaste while chewing the spaghetti squash strands?

I’d like to share the way how we prepare it at home by first removing the seeds and boiling half the squash after which we extract the strands with a fork then top it off with bolognese sauce!

By: Cheryll Ann

Cheryll Ann — Thu, 21 Jan 2010 08:21:22 +0000

I actually saw some spaghetti squash at Lucky Supermarket, I wanted to buy it as I saw Rachel Ray, use that on one of her shows but I did not wanna bake it and all and no one to clean up after me, lol lol!

Oh well I’m going home tomorrow and since it’s available in the Philippines, I’ll buy it when I go back home and I can just have the maid clean up my mess, ehhehehehe.

By: faithful reader, United States

faithful reader, United States — Thu, 21 Jan 2010 03:37:26 +0000

I wonder if it would be good for ukoy?

By: Marketman

Marketman — Mon, 18 Jan 2010 23:54:01 +0000

Hmmmm…. it MUST be that the locally grown ones are turning out as good as they could… I have heard good things about this squash, so I will have to try it when on a trip to the states to see what it is supposed to be like… Thanks everyone for those tips on how to cook it.

By: esquire

esquire — Mon, 18 Jan 2010 14:14:02 +0000

What a relief! I thought I messed up the spaghetti squash I bought in SM too. I tried the serving suggestions in the sticker they attached to it but even if LOTS of parmesan cheese, it didn’t have much taste

By: Skunkeye

Skunkeye — Sun, 17 Jan 2010 21:20:24 +0000

Oh, I forgot to say, after the squash is cooked and split, take as much seeds as you can get out with a spoon or your hands, then scrap of the meat with fork – this usually helps sift out the seeds.

By: Skunkeye

Skunkeye — Sun, 17 Jan 2010 21:11:23 +0000

I think perhaps the quality of taste/texture of spaghetti squash in the Philippines is different. I don’t recall ever having that kind of squash there and we cooked many western meals at house and spaghetti squash is a long-time, multi-generational staple in our family.

In the US, from my experience (buying from supermarkets of varying quality and various farmers’ markets as well as growing my own), its very hard to find dud spaghetti squash. It’s also extremely economical and healthy. This kind of squash is extremely easy to grow in the DC-MD-VA region – if I had more space (and light) in my city garden I’d be growing it every year. some summers its so bountiful that the vendors in the farmers’ markets practically give it away. This season we had an unusual amount of rain in the early season so squash and tomatos were pricier.

I’ve always been taught to cook the squash whole after piercing the shell several times with a fork a in an uncovered baking dish at 375 for an hour or so until until flesh is tender. I split and removed the seeds afterwards – which may be more cumbersome as the insides are hot – but it yields very favorable, al dente results. I personally don’t mind a few seeds left in (they are rendered relatively soft) as I’m not interested in passing it off as real pasta but for presentation purposes perhaps…

By: Mari

Mari — Sun, 17 Jan 2010 19:20:15 +0000

I’ve occasionally used spaghetti squash when I want to eat healthy. I cut them in half, bake them and then fork it out. I don’t remember it being chewy. Meanwhile I make a homemade tomato sauce with fresh basil and mix it in, top it with grated pecorino romano or parmigiano cheese and sprinkle a lit of chili flakes. On the side of course is garlic bread. =D healthy right?

By: atbnorge

atbnorge — Sun, 17 Jan 2010 14:46:22 +0000

I love my squash full of that distinct buttery taste. Kaya nga kapag nakabasa ako ng recommendations from writers saying mababa ang calorie nito at niyon…well, I think it out carefully. I’d rather have the load of calories than get bored with my meal. Mabuhay ang Zubuchon!!!