You need to cook it differently. A tiny bit of oil, tiny bit of salt and pepper. Then cook it for LESS TIME than most recipes call for. An average-large sized spaghetti squash cooks PERFECTLY in my oven at 400° for 35 minutes. Keeps the squash "al dente" and I also cut it the other way, cut side down. Try it again 😊
Best way I’ve had spaghetti squash: Wash. Cut it in half. Remove any seeds. Put the halves open-side up (rind down) in a baking dish and put a few tablespoons of butter into each half (depending on size of squash) and salt to taste (or salt after baking, whatever’s easier). Season as desired. I like chili powder and garlic, or cinnamon and nutmeg. A little brown sugar can be nice on either. (But just butter and salt is really good as long as it isn’t undercooked.) Just season before cooking so the flavors can mingle. Cover the dish, each half, with foil to prevent it drying out. Then bake until tender. (About 60 minutes at around 350-375F.) 🤷🏻 Maybe I’m biased because I grew up with this, but I’ve always loved spaghetti squash. To me, it’s a side, like peas, not a “healthy alternative to spaghetti.” (I think zucchini is better for that, personally.)
I love spaghetti squash!!! Quite a few years ago I was hearing all the rage of using it in place of pasta as well. I tried it and like you was disappointed and thought it was a silly claim to advertise it as such. I still do! However, somewhere I discovered that all spaghetti squash needs is a generous amount of butter and salt and sometimes grated Parmesan. I now love it. You cannot compare it to other winter squash as it is its own thing. Let me know if you try it with butter, Parm or both and how you like it that way.
I used to think the same thing about spaghetti squash, but recently tried a casserole recipe that changed my mind. I don't see this dish as a pasta replacement, if we want pasta we will have pasta, but it's a really nice side dish for a chicken dinner. Spaghetti squash seems kinda potato like and this dish reminds me a little bit of scalloped potatoes au gratin, (which we eat those too). The author of course states spaghetti squash replaces pasta in this dish, it does not, so don't go into it with that in mind. (Also I used cauliflower instead of broccoli because I have an elderly picky eater, but she loved this dish and I'm always excited when I can get her to eat vegetables). I think my comment got deleted because of sharing the link to the recipe. Oof. You can find the recipe on Eatingwell it's called "Low Carb Broccoli & Cheddar Casserole." Note that I do not eat low carb, I love all the carbs.
There are certain things that go well with spaghetti squash. I tried using it like they say in recipes, but I was unimpressed for the same reasons as you. I used to eat it a lot though. If you just top it with veggies that pair well, like black olives, sweet bell pepper, etc. and just drizzle with olive oil and salt and pepper, it's actually good. I would just eat it straight out of the husk like it was a bowl with the toppings. It's also good cold later with those toppings (I would eat one half and put the other half in the fridge to eat the next day cold with toppings). I wouldn't use them like they were noodles with spaghetti sauce or whatever. That's always just meh.... It's not bad, but it's not good, either... It's just edible food... LOL! I think people just do all that crazy stuff, because they want to make it seem like it is a more substantial meal than it is. It is low in calories for how filling it is (due to all the fiber), so they're trying to make it feel like it's something else that they like--such as pasta LOL! --of which it is not...
🤣 So funny. I love sketti squash. Cut in half, remove seeds, place in a 8x8 baking pan with a 1/2 cup of water in the bottom. Cover with plastic wrap and microwave 10 minutes. DONE. Let it cool and scrape it out. I've never had water issues. S&P, Nooch, EVOO, and EAT. I MUST try an Acorn Squash! Thanks for the heads up.
The only reason I would ever substitute food is for health or diet reasons. I’ve done low carb and I start craving pasta & noodle dishes. Once I made “Lasagna” but used cabbage instead of lasagna noodles. It was surprisingly VERY good. I’ve also made a huge Pot Roast for a family event. Instead of little red potatoes I used little red radishes. When slow cooked they loose that strong flavor and look and taste just like potatoes. The fam loved it and didn’t even realize they weren’t potatoes until I told them after dinner 😂 I agree with you on the spaghetti squash tho. It’s nothing like pasta - idk what I’d have to do to actually enjoy it
Thank you for also not appreciating spaghetti squash. I generally use it as a carrier for good quality butter while being happy that I'm at least getting a veggie of some sort.
I microwave spaghetti squash halved crosswise, cut side down over a small amount of water to al dente, still somewhat crunchy texture. I prefer that to the baked watery mushy texture. My favorite topping is T. Joes jarred bruschetta, it's chunky, tangy. Good with sausage.
I 100% agree! I will now be hunting for one of those Cinderella squashes and OMG a White Acorn?.. Looking forward to hearing what you think about that one.
It is spaghetti squash season again! I have spaghetti squash in my garden and wanted to find different ways to make is as I usually just eat it with lots of butter and salt. I discovered you can cut it into chunks and roast it. I did it in a grill pan on the grill and only used olive oil and seasoned salt. I put a little wood on the fire so it would be smoky. I also found a butternut squash with pear soup recipe and substituted spaghetti squash. You can make it with curry and ginger or try allspice, finish it off with some 1/2 and 1/2 or coconut milk. Search the web, you will find lots of ideas that just might get you to love spaghetti squash. I just saved a recipe for a soup with spag. squash, carrot, potatoes, yellow pepper and onion, then puree. Come back and share with us what you try!
😂 you are always entertaining! Your chickpea juice video is still my favourite though hahaha. I love how unpredictable your shows are! I’m unfortunately now always going to call it a princess pumpkin…😊
I'm not averse to eating spaghetti squash. On those rare occasions when I buy it, I mostly eat it on its own but with some butter and a little seasoning. Like you, I have never, ever been satisfied with trying to use it as a spaghetti/pasta substitute. I can deal with its shape/texture ... but it is far too sweet to be a pasta substitute. There's no comparison!
After your spaghetti Squash is done. Try mixing Goya Salad Vegetable (1pack) Seasoning, Badia Sazon Complete 1tsp,a pinch of lemon pepper and parsley flakes in a bowl together and sprinkle it on your spaghetti, squash. It tastes delicious. ❤❤
Try it candied. Peel, cut into large chunks and add no less than half its weight in sugar into a medium size pot along with the squash and top with water. Simmer uncovered for 60 to 90 minutes or until soft and let most of the water evaporate, leave some syrup for serving. Add four cloves and a cinnamon stick to the pot as well. Let it cool down and enjoy. If you don't have a sweet tooth, pair with cream (unsweeted) or even cheese. I like it with plain greek yougurt. Don't forget to include and eat the seeds! The original recipe calls for the squash to be immersed in lime and water prior to the boil however I always forget and still get good results. 🇲🇽
you need to roast it face down in a cast iron pan...olive oil/pepper/salt...carmelize the heck out of it. It becoems intensely flavorful, and not watery/runny (like) the one in your vid. I do serve it with Sausage, meatballs (with sauce).... I'll serve it as a side je=ust as I would with Butternut and acorn.
Totally agree with you about spaghetti squash. It's meh, at best. My mum used to make this breakfast squash that was SO good! Cooked a Sweet Mama squash till it was soft and smooth, added water and a bit of flour to thicken it up, a tiny bit of sugar, cooked it gently till it was like pudding, Ladeled it into a bowl and added milk. We ate it like you would oatmeal. Called zuf, pronounced zoof.
I really like eating spaghetti squash. I never thought of it as compared to pasta. I just considered it a vegetable perfect for having salmon on top. It feels healthy eating it. I was surprised to find out squashes are actually fruits, not vegetables.
if you do ever find a great way to make it please share it! we eat spaghetti squash and zucchini noodles in our family as pasta substitutes because of diabetes since spaghetti squash has a lower carbohydrate count compared to other squashes. but I prefer salted zucchini a lot more because of how watery the spaghetti squash always gets and how weirdly crunchy it is. maybe it might make a good sauerkraut??? anyway love your videos and have a nice day!
Ha! I found your video because someone gave me a spaghetti squash and I was searching you tube for recipes. It was hard finding any that weren't using it as a pasta substitute. It's too much work and time with a lackluster payoff! Now I know why it was passed on to me lol.
Have you ever tried stuffing the spaghetti squash? ground beef seasoned with Italian spices, and sauce. I have never had an issue with it being "watery "Perhaps it's the way you are cooking it. I will not give you a thumbs done, but I surely will think it.
I love buttercup squash (not butternut). It's sweet, just a little less sweet than a sweet potato. Sadly, I can only get it in the fall at my local grocery store.
I'm literally eating it right now.Ive never had the problem with my spaghetti squash being watery. As far as taste, it's all about the seasoning that you put on it.
So much to love about this video. I've given spaghetti squash a lot of chances, and now I can feel like it's not my fault that I'm always disappointed. The way the mini-recipe at the end turns out "ok" is great. Now I need to go out and pick up some acorn squash.
THANK YOU!! I have been saying for years: JUST EAT PASTA. Spaghetti squash, "zoodles", ENOUGH! There is nothing that is "just like" pasta. It bugs me just as much as those overly processed frankenfoods that "taste just like" meat. I do eat spaghetti squash on occasion, but not as a substitute for actual spaghetti. Thank you for being a voice of reason on the interwebs!
Not a fan of spaghetti squash, but I do like zoodles. Only RAW, in the summer seasoned with garlic, fresh herbs, salt, pepper, whatever as a tasty, crunchy addition to a salad or cold lunch. The shape is a huge improvement over the the usual appearance and texture of zucchini.
I agree. It is the worst. I have seen Japanese TV showing the spaghetti squash to be eaten as a cold noodle dish with dipping sauce. I tried it, and it was the best way to eat a spaghetti squash. Works well with oversized kind for longer strings. Cut into 2inch pieces horizontally and boil them in plain water. Once cooked, get them out in a large bowl of cold water from the tap and shred the squash flesh in the water into fibrous strings washing off the starch as you do it. Chill the “noodles” and eat it as if cold noodle with some dipping sauce ( Japanese cold soba noodle dipping sauce). It is lighter and less carb. Pleasant in a hot summer day. I think the squash “noodles” prepared this way can successfully be turned into Asian cold noodle salads too. Washing off the starch is the key.
This is so true. I la la love winter squash, except for spaghetti squash. It's just ok. I was totally going to say to maybe try to crisp it up like a latke, and then you went ahead and did it!! ha ha, great minds.
@@HowToMakeDinner good news! My sis in law made a squash Casserole yesterday with some and it was AMAZING! There is hope! I’ll post the link when i find it!
Thanks for the laugh. I hadn’t bought spaghetti squash in years but recently bought two. Cooked the first - 100% disappointing. Now what to do with the second ….
Bwahahahaha hahahaha YESSSSSS! Thank you for finally saying it. It's the worst. I was on a low carb diet for a while and tried so hard to make it taste even remotely good. It sucks so bad 😂. It's spaghetti in name only because it's stringy or something. I was going to suggest ringing out as much water as you can but I saw you did that at the end of this video. I swear you would be my best friend in real life lol. I even tried to make lasagna with it. Nasty 😂.
So far spaghetti squash is one of the worst foods I have ever eaten and I’m still looking for a way to enjoy it. The health benefits is what brought me to it but there has to be a way for me to enjoy. Mixed with salt, pepper and butter can’t cover up that awful taste.
I like spaghetti squash. You just have to be creative and how you use it like pretty much anything else. You must be that creative person but after this video I won't be searching you out anytime soon. This video was a waste of time. Anyway not that much important I'm sure I'll come across you someday in the future. If I think you're cooking is worthwhile I'll let you know.
This video merely exemplifies your ignorance about healthy, vegetable-based eating or hubris that your personal tastes about a vegetable should rise to the level of making a video to disparage it. You complain spaghetti squash is stringy. That is the point of this squash. Your reasoning is like criticizing cauliflower for not being like broccoli! They are both cruciferous vegetables but very different and you eat them for what they are. Zucchini is a squash. Let’s criticize it for not being sweet and creamy like butternut squash when roasted. Seriously, how about showing your audience ways to cook this squash and use it in a delicious dish (the reason your audience is watching food videos.) Show me this knowledge, skill and imagination you SHOULD have with your reported culinary and nutrition training.
I use spaghetti squash in curries, gratins and even in dishes I might use polenta as the starch and they are delicious. It provides a lower calorie, higher fiber alternative to other starches I might use in these recipes. Perspective from the positive instead, “it sucks,” please. 😊
You need to cook it differently. A tiny bit of oil, tiny bit of salt and pepper. Then cook it for LESS TIME than most recipes call for. An average-large sized spaghetti squash cooks PERFECTLY in my oven at 400° for 35 minutes. Keeps the squash "al dente" and I also cut it the other way, cut side down.
Try it again 😊
Best way I’ve had spaghetti squash:
Wash. Cut it in half. Remove any seeds. Put the halves open-side up (rind down) in a baking dish and put a few tablespoons of butter into each half (depending on size of squash) and salt to taste (or salt after baking, whatever’s easier).
Season as desired. I like chili powder and garlic, or cinnamon and nutmeg. A little brown sugar can be nice on either. (But just butter and salt is really good as long as it isn’t undercooked.) Just season before cooking so the flavors can mingle.
Cover the dish, each half, with foil to prevent it drying out.
Then bake until tender. (About 60 minutes at around 350-375F.)
🤷🏻 Maybe I’m biased because I grew up with this, but I’ve always loved spaghetti squash. To me, it’s a side, like peas, not a “healthy alternative to spaghetti.” (I think zucchini is better for that, personally.)
Thank you for sharing. Your comment is very helpful ❤
I love spaghetti squash!!! Quite a few years ago I was hearing all the rage of using it in place of pasta as well. I tried it and like you was disappointed and thought it was a silly claim to advertise it as such. I still do! However, somewhere I discovered that all spaghetti squash needs is a generous amount of butter and salt and sometimes grated Parmesan. I now love it. You cannot compare it to other winter squash as it is its own thing. Let me know if you try it with butter, Parm or both and how you like it that way.
I used to think the same thing about spaghetti squash, but recently tried a casserole recipe that changed my mind. I don't see this dish as a pasta replacement, if we want pasta we will have pasta, but it's a really nice side dish for a chicken dinner.
Spaghetti squash seems kinda potato like and this dish reminds me a little bit of scalloped potatoes au gratin, (which we eat those too). The author of course states spaghetti squash replaces pasta in this dish, it does not, so don't go into it with that in mind. (Also I used cauliflower instead of broccoli because I have an elderly picky eater, but she loved this dish and I'm always excited when I can get her to eat vegetables).
I think my comment got deleted because of sharing the link to the recipe. Oof.
You can find the recipe on Eatingwell it's called "Low Carb Broccoli & Cheddar Casserole." Note that I do not eat low carb, I love all the carbs.
I’ll check it out! Thanks!
It's pretty much just stringy water. Am I wrong?
But it’s never dry.
@@roberts9565 😂
@@roberts9565 hahah true that
rofl @ stringy water 🤣
There are certain things that go well with spaghetti squash. I tried using it like they say in recipes, but I was unimpressed for the same reasons as you. I used to eat it a lot though. If you just top it with veggies that pair well, like black olives, sweet bell pepper, etc. and just drizzle with olive oil and salt and pepper, it's actually good. I would just eat it straight out of the husk like it was a bowl with the toppings. It's also good cold later with those toppings (I would eat one half and put the other half in the fridge to eat the next day cold with toppings). I wouldn't use them like they were noodles with spaghetti sauce or whatever. That's always just meh.... It's not bad, but it's not good, either... It's just edible food... LOL! I think people just do all that crazy stuff, because they want to make it seem like it is a more substantial meal than it is. It is low in calories for how filling it is (due to all the fiber), so they're trying to make it feel like it's something else that they like--such as pasta LOL! --of which it is not...
Yes! It is what it is. Let’s not pretend! Your ideas sound delightful!
🤣 So funny. I love sketti squash. Cut in half, remove seeds, place in a 8x8 baking pan with a 1/2 cup of water in the bottom. Cover with plastic wrap and microwave 10 minutes. DONE. Let it cool and scrape it out. I've never had water issues. S&P, Nooch, EVOO, and EAT. I MUST try an Acorn Squash! Thanks for the heads up.
The only reason I would ever substitute food is for health or diet reasons. I’ve done low carb and I start craving pasta & noodle dishes.
Once I made “Lasagna” but used cabbage instead of lasagna noodles. It was surprisingly VERY good.
I’ve also made a huge Pot Roast for a family event. Instead of little red potatoes I used little red radishes. When slow cooked they loose that strong flavor and look and taste just like potatoes. The fam loved it and didn’t even realize they weren’t potatoes until I told them after dinner 😂
I agree with you on the spaghetti squash tho. It’s nothing like pasta - idk what I’d have to do to actually enjoy it
Thank you for also not appreciating spaghetti squash. I generally use it as a carrier for good quality butter while being happy that I'm at least getting a veggie of some sort.
inspired me to buy a spaghetti squash…cause i know i can make it gourmet
I microwave spaghetti squash halved crosswise, cut side down over a small amount of water to al dente, still somewhat crunchy texture. I prefer that to the baked watery mushy texture. My favorite topping is T. Joes jarred bruschetta, it's chunky, tangy. Good with sausage.
I put acorn squash on my grocery list! I live alone and it’s hard to cook small and not have 4 days of leftovers I get tired of.
Nice!! Nothing beats a half acorn with a little butter and salt and a spoon!
I 100% agree! I will now be hunting for one of those Cinderella squashes and OMG a White Acorn?.. Looking forward to hearing what you think about that one.
Same here! I haven’t cut into it yet but I’ll keep ya posted!
It is spaghetti squash season again! I have spaghetti squash in my garden and wanted to find different ways to make is as I usually just eat it with lots of butter and salt. I discovered you can cut it into chunks and roast it. I did it in a grill pan on the grill and only used olive oil and seasoned salt. I put a little wood on the fire so it would be smoky. I also found a butternut squash with pear soup recipe and substituted spaghetti squash. You can make it with curry and ginger or try allspice, finish it off with some 1/2 and 1/2 or coconut milk. Search the web, you will find lots of ideas that just might get you to love spaghetti squash. I just saved a recipe for a soup with spag. squash, carrot, potatoes, yellow pepper and onion, then puree. Come back and share with us what you try!
😂 you are always entertaining! Your chickpea juice video is still my favourite though hahaha.
I love how unpredictable your shows are!
I’m unfortunately now always going to call it a princess pumpkin…😊
Hahah I think I will too
"Princess pumpkin"!! 😂😂
I'm not averse to eating spaghetti squash. On those rare occasions when I buy it, I mostly eat it on its own but with some butter and a little seasoning. Like you, I have never, ever been satisfied with trying to use it as a spaghetti/pasta substitute. I can deal with its shape/texture ... but it is far too sweet to be a pasta substitute. There's no comparison!
After your spaghetti Squash is done. Try mixing Goya Salad Vegetable (1pack) Seasoning, Badia Sazon Complete 1tsp,a pinch of lemon pepper and parsley flakes in a bowl together and sprinkle it on your spaghetti, squash. It tastes delicious.
❤❤
Try it candied. Peel, cut into large chunks and add no less than half its weight in sugar into a medium size pot along with the squash and top with water. Simmer uncovered for 60 to 90 minutes or until soft and let most of the water evaporate, leave some syrup for serving. Add four cloves and a cinnamon stick to the pot as well. Let it cool down and enjoy. If you don't have a sweet tooth, pair with cream (unsweeted) or even cheese. I like it with plain greek yougurt. Don't forget to include and eat the seeds!
The original recipe calls for the squash to be immersed in lime and water prior to the boil however I always forget and still get good results. 🇲🇽
Whoa sounds like fun!
you need to roast it face down in a cast iron pan...olive oil/pepper/salt...carmelize the heck out of it. It becoems intensely flavorful, and not watery/runny (like) the one in your vid. I do serve it with Sausage, meatballs (with sauce).... I'll serve it as a side je=ust as I would with Butternut and acorn.
Sounds delish! I’ll have it with acorn pls! 😄
Totally agree with you about spaghetti squash. It's meh, at best. My mum used to make this breakfast squash that was SO good! Cooked a Sweet Mama squash till it was soft and smooth, added water and a bit of flour to thicken it up, a tiny bit of sugar, cooked it gently till it was like pudding, Ladeled it into a bowl and added milk. We ate it like you would oatmeal. Called zuf, pronounced zoof.
I really like eating spaghetti squash. I never thought of it as compared to pasta. I just considered it a vegetable perfect for having salmon on top. It feels healthy eating it. I was surprised to find out squashes are actually fruits, not vegetables.
Exactly!
if you do ever find a great way to make it please share it! we eat spaghetti squash and zucchini noodles in our family as pasta substitutes because of diabetes since spaghetti squash has a lower carbohydrate count compared to other squashes. but I prefer salted zucchini a lot more because of how watery the spaghetti squash always gets and how weirdly crunchy it is. maybe it might make a good sauerkraut??? anyway love your videos and have a nice day!
Ha! I found your video because someone gave me a spaghetti squash and I was searching you tube for recipes. It was hard finding any that weren't using it as a pasta substitute. It's too much work and time with a lackluster payoff! Now I know why it was passed on to me lol.
Have you ever tried stuffing the spaghetti squash? ground beef seasoned with Italian spices, and sauce. I have never had an issue with it being "watery "Perhaps it's the way you are cooking it. I will not give you a thumbs done, but I surely will think it.
Haha! I’m sure it’s fine, but it’d be even better stuffed into an acorn squash! Just my silly opinion, feel free to 👎. No hard feelings!
Mine never came out watery. Not sure what you did . 🤣
I love buttercup squash (not butternut). It's sweet, just a little less sweet than a sweet potato. Sadly, I can only get it in the fall at my local grocery store.
I'm literally eating it right now.Ive never had the problem with my spaghetti squash being watery. As far as taste, it's all about the seasoning that you put on it.
I could not agree more. I wonder if it could be used in baked goods in a manner similar to zucchini?
Salt & Pepper yes - maybe nutritional yeast or Za'Atar or seaweed - or Tunisian seasoning or similar 🙂
Nutritional yeast yes!!
"They were ok." 😂
Glad you liked that 😄
Love this squash❤❤❤❤❤❤
yup!
Never tried it.... Nice!
So much to love about this video. I've given spaghetti squash a lot of chances, and now I can feel like it's not my fault that I'm always disappointed. The way the mini-recipe at the end turns out "ok" is great. Now I need to go out and pick up some acorn squash.
It’s not you!!
THANK YOU!! I have been saying for years: JUST EAT PASTA. Spaghetti squash, "zoodles", ENOUGH! There is nothing that is "just like" pasta. It bugs me just as much as those overly processed frankenfoods that "taste just like" meat. I do eat spaghetti squash on occasion, but not as a substitute for actual spaghetti. Thank you for being a voice of reason on the interwebs!
Enough indeed!! I’m 100% with you on not pretending a food is another food!
If people want to eat low carb they can.
Not a fan of spaghetti squash, but I do like zoodles. Only RAW, in the summer seasoned with garlic, fresh herbs, salt, pepper, whatever as a tasty, crunchy addition to a salad or cold lunch. The shape is a huge improvement over the the usual appearance and texture of zucchini.
I agree. It is the worst. I have seen Japanese TV showing the spaghetti squash to be eaten as a cold noodle dish with dipping sauce. I tried it, and it was the best way to eat a spaghetti squash. Works well with oversized kind for longer strings. Cut into 2inch pieces horizontally and boil them in plain water. Once cooked, get them out in a large bowl of cold water from the tap and shred the squash flesh in the water into fibrous strings washing off the starch as you do it. Chill the “noodles” and eat it as if cold noodle with some dipping sauce ( Japanese cold soba noodle dipping sauce). It is lighter and less carb. Pleasant in a hot summer day. I think the squash “noodles” prepared this way can successfully be turned into Asian cold noodle salads too. Washing off the starch is the key.
Ok! That sounds pretty awesome! Thank you. I’ll give it a go
Thank you. Finally someone who tells the truth about spaghetti squash❤❤❤
This is so true. I la la love winter squash, except for spaghetti squash. It's just ok. I was totally going to say to maybe try to crisp it up like a latke, and then you went ahead and did it!! ha ha, great minds.
Haha! It dawned on me when I had a huge container of it to use up 😄
I guess it could bulk up some soup? But yeah - craving a nice acorn with salt and butter and maybe a sprinkle of parm.....
We’re overdue for splitting an acorn! Just like the good old days
@@HowToMakeDinner And Dad saying "you two are so weird!"
I just got gifted a case of these things. You didn’t help. Oh boy...🙄😔
Hahaha I’m so sorry! Good news: a few people have left their best tips in the comments here. Check them out!
@@HowToMakeDinner good news! My sis in law made a squash Casserole yesterday with some and it was AMAZING! There is hope! I’ll post the link when i find it!
Thanks for the laugh.
I hadn’t bought spaghetti squash in years but recently bought two.
Cooked the first - 100% disappointing.
Now what to do with the second ….
I love spaghetti squash!
Thank you for letting the truth be known!
So gl
Bwahahahaha hahahaha YESSSSSS! Thank you for finally saying it. It's the worst. I was on a low carb diet for a while and tried so hard to make it taste even remotely good. It sucks so bad 😂. It's spaghetti in name only because it's stringy or something. I was going to suggest ringing out as much water as you can but I saw you did that at the end of this video. I swear you would be my best friend in real life lol. I even tried to make lasagna with it. Nasty 😂.
I wouldn’t compare to actually pasta. Learn some of the other recipes or just give up on it. I wouldn’t sweat it though.
Shared.
So far spaghetti squash is one of the worst foods I have ever eaten and I’m still looking for a way to enjoy it. The health benefits is what brought me to it but there has to be a way for me to enjoy. Mixed with salt, pepper and butter can’t cover up that awful taste.
I like spaghetti squash. You just have to be creative and how you use it like pretty much anything else. You must be that creative person but after this video I won't be searching you out anytime soon. This video was a waste of time.
Anyway not that much important I'm sure I'll come across you someday in the future. If I think you're cooking is worthwhile I'll let you know.
Chew!
Great DRY humor
you have missed the point of this amazing squash
bland becomes gourmet…where is your talent?
it the caviar of the squash family
You over cook it. My squash is never watery..
This video merely exemplifies your ignorance about healthy, vegetable-based eating or hubris that your personal tastes about a vegetable should rise to the level of making a video to disparage it. You complain spaghetti squash is stringy. That is the point of this squash. Your reasoning is like criticizing cauliflower for not being like broccoli! They are both cruciferous vegetables but very different and you eat them for what they are. Zucchini is a squash. Let’s criticize it for not being sweet and creamy like butternut squash when roasted.
Seriously, how about showing your audience ways to cook this squash and use it in a delicious dish (the reason your audience is watching food videos.) Show me this knowledge, skill and imagination you SHOULD have with your reported culinary and nutrition training.
I use spaghetti squash in curries, gratins and even in dishes I might use polenta as the starch and they are delicious. It provides a lower calorie, higher fiber alternative to other starches I might use in these recipes. Perspective from the positive instead, “it sucks,” please. 😊