Tuesday, November 2, 2010

Spaghetti Squash

When the husband and I visited the pumpkin patch last week, the produce was all half price.  This meant that spaghetti squash were only $2, which was cheaper than I'd seen them before when I'd considered buying them.  I'd never tried them, but everywhere I read said that it was a great, healthy alternative to actual spaghetti, and that there was hardly any difference in taste/texture.  Let me just say that I was quite nervous to try this... I get in a comfort zone with my foods and hesitate to try new things sometimes.  I also have a very "meat & potatoes" husband, so convincing him that we should try this was a feat.  He agreed to try it, so we purchased two.  And tonight I gave it a try.

First, you cut your spaghetti squash in half, long-ways.  It's pretty firm, so try not to cut a finger off in the process.  Next, take a spoon and scoop out all the seeds in the center.  Place face-down on a cookie sheet and bake in a 350 degree oven for 45 minutes.  (sidenote--next time I'd cook mine a little longer because I had 4 halves on a cookie sheet & I don't think the heat distributed evenly; some parts were a little more firm)

Once they're finished cooking, fluff out the "spaghetti" gently with a fork.  It'll look something like this:
We tossed a couple tablespoons of butter in the spaghetti with some salad tongs, as recommended by a few recipes. It smelled pretty good at this point, but I was still pretty nervous.  The shells will look like this when they're scraped clean:
While the squash is cooking, I made my own sauce, which I've posted about before... I usually do some variation of the same type of chunky marinara--canned seasoned tomatoes of some sort, onion, garlic, spinach, etc.  I basically just make it to taste.  I also like to add parmesan & sometimes shrimp, which I did tonight.

Once both the squash & sauce were finished, all that was left to do was add the squash to our bowls, top with sauce, and give it a try...

The verdict from my husband?

He gave it a definate thumbs up!  He couldn't tell the difference between the spaghetti squash and regular spaghetti!  I wasn't AS sold on the spaghetti squash has he was, but I would try it again.  I'm a big texture person, so that was my only problem... the texture was a little more firm than I thought it would be, and that may just mean I need to cook it longer next time.  It also looks like sourkraut, which I don't like, so I tried not to look at it much.  LOL.  Next time I think I'd also just use a jar of pasta sauce so that it coats the "noodles" better, as I think that would help with my texture issue.

Overall, not a bad meal... and totally low in calories/points.  If you didn't put the shrimp in it like I did, it's a completely vegetarian meal!  You could certainly use meat sauce if you wanted, but that would add to the calories/fat.  With just veggies or shrimp, it's only 2-3 points per serving, which is definately pretty awesome for a huge bowl of "pasta"!

Any other recipes for spaghetti squash that you've tried & liked?  Link up!


Andrea from ITI said...

I love spaghetti squash myself, I found a great "lasagna" recipe using spaghetti squash at this site: http://www.fabulousfoods.com/recipes/article/204/18659 it was really tasty and so easy!

Twix said...

I ate this for supper last night and this afternoon. Make my own sauce as well. And I love it! Definitely, thumbs up!! :) You can also bake them whole for about an hour. Then split, scoop, and scrape. You can even keep scrathing the shells until they're paper thin, get more meat that way. It does have a different texture. It took my family a while to get used to the change. But mmmm, mmmmm, mmmmm! Fun to make, fun to eat!

Chicken Recipes said...

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