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Baked Spaghetti Squash

I read this blog article on Spaghetti Squash and just had to try it out. A healthy version of noodles!

Luckily, I was able to find squash at my local grocery store. But they called it mixed squash so I picked 2 different squashes to see if the yellow one was Spaghetti Squash and if there was a difference from other squash.

Here's the squash after 1 hour in the oven at 375 degrees and cut in half. Note that I put the squash in whole.


And here's the result. The Spaghetti Squash got its name because the flesh literally looks like Spaghetti. The other squash was also fibrous, it tastes and feels enough like Spaghetti, but in the looks department its a huge difference.

The squash has no taste, not sweet or... anything really. Think raw potatoes but much more tender.

I had thin sliced beef in the freezer so decided to use that in the sauce, and of course lots of garlic. I used some butter and olive oil for stir frying the beef.

Added a little wild mushrooms and viola, just add the squash. One thing I did notice is that because this is not flour based, you want to make sure there's not too much liquid. The squash will only absorb a little bit, and since its already cooked, I basically put it in and brought it to a boil and it was done.

Really fast and simple.


Finally the verdict. It tastes pretty good, and it is healthier than regular noodles. Texture wise there is a little crunch from the squash which is actually very nice and the best part is these noodles do not turn soggy like normal noodles. Micro-waving it the next day, and it tasted just as good.

I think I'll be buying quite a few more squashes this fall.

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