The Trick to Amazing Spaghetti Squash

spaghetti-squash-tips|lowcarb-ology.com

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.

OMG.

No wonder you guys don’t like it!

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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 hell wants to eat that?

spaghetti squash on a fork |lowcarb-ology.com

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 may things — 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.

spaghetti squash steps|lowcarb-ology.com

Technique for the Best Spaghetti Squash Ever

  1. 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.
  2. 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.
  3. 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.
  4. Remove the seeds and any of the slimy stuff.
  5. Using a fork, rake out the stringy flesh all the way to the rind. Put it in a bowl as you go.
  6. 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.
  7. 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.
  8. Now, add the spaghetti squash.
  9. 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.
  10. Taste and adjust salt and pepper.
  11. 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.
  12. You can divide it up into servings and freeze it.
  13. 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?
  14. 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!

 

 

Last Updated 05/02/2019

34 Responses to “The Trick to Amazing Spaghetti Squash”

  1. I’m going to have to try this with my new squash. Mmmm. Thanks!

    Reply
    • Let me know what you think, k?

    • Finally made this! Having it for dinner right now. De-lish! Made a spaghetti sauce with finely chopped mushrooms and I don’t think they boys even know it’s not meat. 😉

    • I did have to make pasta for them, they don’t want to try the squash kind, but I don’t care, since I’m gluten free, I can have all I want. 😉

    • More for you! Thanks for commenting!

    • it really only takes 10 mins in the microwave? I baked one before and it took over and hour!

    • It really does. Just be sure to slit it. 🙂

    • I wouldn’t recommend using a microwave. Sure, it’s quick, but it totally destroys nutrients in your food that slower cooking does not do. There have been studies showing the lowering of minerals, antioxidants, and cancer fighting properties in fresh vegetables. Yes, you save time. But you cheat yourself on the full nutrients of whole foods.

  2. I’m making this as we speak!!! I’m excited. I’m going to split it into portions to freeze it. Tonight I’m going to eat it with meat sauce and next week sometime I’m going to do a garlic butter clam sauce for it. I’m so completely excited!!!!

    Reply
    • So, I just got done horking down my dinner. The spaghetti squash was amazing. I put a little red chili flakes in the butter and it gave it a little heat. Such a good idea. I can’t wait to try it with the clam sauce later in the week. Keep the recipes coming Marye!! I’m loving everything so far!

    • 🙂 thanks!

    • I cant wait to hear how you like it…

  3. I don’t know why it never occurred to me to cook spaghetti squash in the microwave. What a time saver. And the garlic butter makes it really wonderful. I had it with my spaghetti meat sauce and loved it.

    Reply
    • Yep.. so good!!

  4. Okay now, a sauce recipe please!

    Reply
    • I can do that! I’ll try to get one this week

  5. Sounds great! I hate spaghetti squash because it’s always watery and leaves watery pink sauce puddles on the plate.

    Reply
    • I totally agree!

    • have y’all figured out a way to reduce the water? that is what I hate about spaghetti squash too. I plate my squash and then put sauce on it and within minutes my sauce reduces to soup

  6. I tried this for the first time yesterday. THANK YOU THANK YOU THANK YOU! What a difference it makes. I still miss pasta, but I DON’T miss the pounds I’ve lost since going low carb high fat. This recipe lets me enjoy “spaghetti” night again.

    Reply
    • 🙂 I am glad you like it… thanks!

  7. […] for something that didn’t really have the texture or taste of pasta. But after reading some tips on preparing Spaghetti Squash, I thought I might give it another go. So when I saw some Spaghetti Squash in the grocery store, a […]

    Reply
  8. […] How to Make the Best Spaghetti Squash is just what it sounds like – instructions for cooking flavorful Spaghetti Squash. I found the tips very handy when I was whipping up my own Low Carb Mexican Spaghetti Squash Boats. Yay!  […]

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  9. […] lbs spaghetti squash or cauliflower (cooked) (not included in nutritional […]

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  11. […] How to Make the Best Spaghetti Squash is just what it sounds like – instructions for cooking flavorful Spaghetti Squash. I found the tips very handy when I was whipping up my own Low Carb Mexican Spaghetti Squash Boats. Yay!  […]

    Reply
  12. […] for something that didn’t really have the texture or taste of pasta. But after reading some tips on preparing Spaghetti Squash, I thought I might give it another go. So when I saw some Spaghetti Squash in the grocery store, a […]

    Reply
  13. […] How to Make the Best Spaghetti Squash is just what it sounds like – instructions for cooking flavorful Spaghetti Squash. I found the tips very handy when I was whipping up my own Low Carb Mexican Spaghetti Squash Boats. Yay!  […]

    Reply
  14. So, I am going to admit what a dingbat I am. Even though I know Marye has a low carb recipe site, I was looking for tips on improving the taste of spaghetti squash and Google brought me to this article.

    I was like, this article is FABULOUS. Who wrote this? Well, low and behold it is a friend. ha ha

    At least you know I like your writing even when I don’t know it’s you writing it. I am going to cook up my spaghetti squash this weekend and will try your technique.

    Reply
    • THAT’S funny. 🙂

  15. When you bake it you place it cut side down,not up. Cut in half long ways. Clean out seeds and membrane. Put about a tsp of olive oil in each half and rub it around with basting brush or your hand. Sprinkle garlic powder, kosher salt and pepper to taste. Place in pre-heated oven (350 degrees) for 40 minutes on cookie sheet with parchment paper for easy clean up. The flavors bake right in.

    Reply
    • Well, I do it the way I made it in the recipe… but your method sounds good, too.

  16. Your post excite me too cook beef. I really like it. Thank you for this recipe, hope I’ll be able to cook something like this sooner. I can’t wait until the weekend. Looking forward for more great stuff here. More power!

    Reply

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