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Sep 25, 2006 03:20 PM

Spaghetti squash - make ahead?

Canadian thanksgiving is approaching. I've been asked to make squash, but would like to avoid the usual puréed / sweetened concoctions as they are not to my taste. Okay, okay, I can't stand it.

I love spaghetti squash, tossed simply with a good olive oil and seasoned with sage or rosemary and good S&P. Problem is the oven will be full of turkey, and I usually just roast my squash, pull out the spaghetti, toss and serve.

Has anyone roasted their spaghetti squash in advance, and then reheated it once the spahetti is extracted? Even if slightly undercooked, I worry about it going mushy in the reheating.

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  1. I have reheated spaghetti squash in the microwave at work and it retains it's texture pretty well. I wouldn't say it was mushy at all.

    1. I just did this this past weekend! I made two spaghetti squashes in the oven Friday night, then for dinner Saturday night I sauteed some garlic in evoo, added some cumin and coriander and pepper, and threw in the squash and sauteed until heated through. Was great!

      1. Why don't you just boil/steam/nuke it? For spaghetti squash, it doesn't really make a difference, since you don't want it caramelized (like butternut or acorn squash)...