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Mar 12, 2014 03:04 PM

Spaghetti Squash

I was given my first spaghetti squash. I love summer squash, but it's always so full of moisture I squish it in a strainer with the back of a spoon so I don't get a mouthful of liquid in every bite! I hear spaghetti squash is different. I hear that you pierce the squash a lot with a skewer and bake it to get at the inside. If you need to cook the spaghetti strands when it's in another recipe, does that make it gushy like summer squash or does it retain its el dante texture? We're looking at grueyere cheese and bacon among other things at 375 for another half hour. I just don't want to ruin the poor thing the first try! I can't get to this email address until tomorrow, so no insults if I don't answer right away! Thanks for any tips and comments!!

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    I'm glad I saw this! I've been wanting to try it some time but haven't had a clue what to even do with it! Thanks!


    First, spaghetti squash is a winter squash, not a summer squash. It's not at all watery.

    It will get mushy if you overcook it, but not watery.

    The tricky part of double cooking it is that until it's cooked until almost done, the strands won't separate and you won't be able to scoop them out and mix them with other ingredients. I personally would follow mcf's instructions but cook it far enough in advance to let it cool completely before mixing it with the other ingredients and re-heating.


    I was making some hot dogs one day & I was looking around in the fridge for some leftover sauerkraut. Found it - warmed it up & started to put it on the dogs. I thought it looked a bit yellower than usual but - whatever. Ate three dogs w/ kraut & thought it tasted a bit sweet.

    After lunch I was putting some stuff back in the fridge & found the leftover sauerkraut.

    Hot dogs are tasty with spaghetti squash & mustard although I haven't had that combo since.


    It stands up pretty well, it's got more resistance than most summer squash. I just nuke it after piercing, for about 12-15 min depending on size. You might want to slightly undercook to get the strands and then cook more, but I've found it retains it's shape and integrity pretty well.


    I'd suggest cutting the squash in half, scooping out the seeds and then baking it with a little water in the bottom of a baking dish. Some are drier than others, and some are going to soak up more water, you won't really know until you start cooking it. Cutting it in half lets you monitor the texture while you cook it- poke it with a fork once in a while and test the texture. Just take it out a little bit before it's "done" so that it won't get too mushy when you bake it the second time.

    And save the seeds and roast them...that's the best part!