I love spaghetti squash enough that I really will choose it over pasta most of the time. I used to wonder why people complained about it, said it was bland, and basically thought it was gross until someone else fixed it for me once.
No wonder you guys don’t like it!
The problem with spaghetti squash, like the problem with cauliflower, zucchini, and some other vegetables is that it is bland. Really bland. So, if it isn’t cooked right, and just has a little salt thrown at it well, that’s just not something most of us want to it. It tastes like low carb diet food.
Who in the heck wants to eat that?
Since the squash shouldn’t be cooked to mush it also doesn’t absorb other flavors very well. That means that dumping some pasta sauce on it isn’t going to do much for the flavor. I do have a technique that creates the most amazing spaghetti squash you ever tasted no matter what sauce you put on it. You knew that, didn’t you?
Be warned. Spaghetti squash is a little higher in carbs than many things but much lower in carbs than pasta, but still. There are 8 grams of net carbs per cup before you put sauce on it (the butter and garlic don’t have carbs per se) so be aware that you can knock yourself out of ketosis if you aren’t careful!
Still, when you are craving pasta this will definitely do the trick.
Technique for the Best Spaghetti Squash Ever
- Choose a spaghetti squash that is firm. The rind should not have soft spots or cracks and the squash should be heavy for it’s size with the dry stem intact. Do not buy one without a stem or that has cracks or soft spots.
- Store it in a cool dry place for up to 3 months. Impossible in Texas, so I keep mine in the fridge. It will only keep for about a week in the refrigerator so plan on using it quickly.
- I put a slit in the squash and microwave it for about 10 minutes. I let it stand for maybe 10 minutes and then slice it open. You can also cut the squash in half, remove the seeds, and bake it for 40 minutes, cut side up.
- Remove the seeds and any of the slimy stuff.
- Using a fork, rake out the stringy flesh all the way to the rind. Put it in a bowl as you go.
- Melt 1/2 cup of butter in a large frying pan with sides. Add 5-7 cloves of finely chopped garlic, 1 1/2 teaspoons of salt, and a dried thai pepper if you like heat.
- Saute the garlic until it is soft and transparent and the butter has taken on the flavor of the garlic. Remove the pepper. Remove the chopped garlic if you want to.
- Now, add the spaghetti squash.
- Slowly cook the squash in the flavored butter while moving the squash strands around gently. 3 to 5 minutes is about right. You don’t want it to get mushy but you want it to absorb the garlicky buttery yumminess. After 3 minutes taste it and if it isn’t flavorful cook it some more.
- Taste and adjust salt and pepper.
- Now put your favorite sauce on it – a couple of tablespoons of marinara, 1/4 cup of Alfredo, or just eat it with the garlic butter. Try the garlic butter and a couple of grilled shrimp.
- You can divide it up into servings and freeze it.
- If you want to make an Asian style dish use sesame oil rather than the garlic butter. Chili oil is good, too. The point is to get as much flavor into the squash as possible. Lo Mein, anyone?
- Now, anytime a recipe calls for pasta… You know what to do. Feel free to adjust the amount of garlic and salt to get it exactly the way you like it.
Now that you know how to make awesome spaghetti squash try this incredible Bolognese sauce for it!