I don't get spaghetti squash
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Anonymous
| Put it in the oven, used fork to desperate strands, put a little butter and Parmesan on it. Eh. It was kinda crunchy and not "noodley" at all. Am I supposed to sauté it after roasting? Will it get more soft and less squashy tasting? |
Anonymous
| If you roast it longer it will be softer. It has spaghetti like strands, but no really like a true noodle IMO I mix it with regular pasta and top it with spaghetti sauce as a way of adding more veggies. |
Anonymous
| I sauté it with olive and garlic and toss it with fresh mozzarella, tomatoes, and basil. Yum! |
Anonymous
| We microwave it until its soft and put butter on it. |
Anonymous
| Puke. Not "yum". It's an unnecessary carby starch that has a mouth-feel of regurgitated food. |
Anonymous
But tell us how you really feel... 
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Anonymous
| Hey, I don't get eggplant either. But since I don't get it, I don't have to worry about it. |
Anonymous
Yes! This is my favorite way, too! |
Anonymous
| I don't think people should market spaghetti squash as a noodle substitute. The texture is all wrong so you'll always be disappointed if you're expecting pasta. It's a tasty SQUASH. Treat it as a veg! |
Anonymous
| Op here. Ok I get that it will never taste like spaghetti. I'm just wondering how soft does it get? |
Anonymous
| Depends how long you cook it. It can be soft to the point of mush, just like any other squash. |
Anonymous
|
I like it slightly crisp. I serve with butter, salt, and freshly-grated nutmeg. A favorite since childhood, and I'm so sad my kids don't like it!
(PP re: eggplant: You and me both.) |
Anonymous
|
Haha, we eat meat bolognase over it all the time.
I do roast it in the oven and then put it in a strainer over the sink for a good hour or so before serving. The nutmeg suggestion the PP is making above sounds delish! I'm going to do this tonight! |
Anonymous
| I am with you OP - not a fan. Mushy and stringy - bleh. |
Anonymous
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I love it with pasta sauce.
Definitely cook it longer next time. |