Comments on: Roasted Spaghetti Squash

By: Lori

Lori — Mon, 17 Sep 2018 17:59:25 +0000

This was AWESOME!!! The hardest part of the whole darned thing was getting the squash cut in half. Positively total yumminess on a plate. I cooked for my Mum tonight, and she thought at first that it was real-deal pasta... until she asked why the strands were so short... LOL

By: DJ Foodie

DJ Foodie — Mon, 17 Sep 2018 17:58:56 +0000

Several people are throwing some great comments onto this page. Thanks, everyone! One point which was kind of made by KennyK … A trick from the restaurant world. Always create a flat surface. So, what I would do is cut the top and bottom off of the spaghetti squash, so it creates a flat surface on both the top and bottom. Then, I’d stand it up and put a large knife into the top, in the center, and just push down on both sides, alternating force, as the knife saws through the squash. I’ve personally never had a problem with this, but … I suppose I’m used to it. To me, putting it in the microwave is something a lot of people seem to do, but … then you’ve got a HOT squash and the potential for explosions in the nuker. Ultimately, do whatever feels right to all y’all! 🙂

By: Shirley

Shirley — Sat, 27 Jun 2015 15:27:20 +0000

I find it very difficult to cut spaghetti squash in half the rind is soooo hard. I put it in microwave to soften, but this cooks it a bit.

By: barbara

barbara — Tue, 31 Mar 2015 23:46:56 +0000

I just made this last night and also cooked shrimp in butter and garlic in the oven, when everything was done I served it with the shrimp on top of it, sprinkled it with crushed red peppers and a side of garlic bread…..so so yummy!!
—Reply posted by DJ on 4/23/2015
I have to assume you don’t know the primary thrust behind this website is that hamburger and hot dog buns are what’s wrong with the planet. That’s why I made my comment before … I have no doubt they’re delicious, as they’re specifically engineered to be … cheap, void of anything your body can use and absolutely wonderfully tasty. In any event, thank you for your comment. Sorry for the snide bun remarks, but … this really is a website that goes against the grain … :/
—Reply posted by barbara on 4/23/2015
you aren’t going to believe how I do the garlic bread…I like to use hot dog buns…. open them up, spread them with butter, then sprinkle garlic on them and maybe a little cheese and bake until crispy….yum yum yum…I do the same thing with left over hamburger buns too.
—Reply posted by DJ on 3/31/2015
NOM! How’d you do the garlic bread, or … should I overlook that? 😉

By: linda richardson

linda richardson — Tue, 31 Mar 2015 18:20:45 +0000

I’ve recently started roasting the halves “cut side up” in the oven. It takes more of the water and sweetness out, making it more suitable for savory meat and veggie sauces.
—Reply posted by DJ on 3/31/2015
In truth, it probably doesn’t much matter which direction it’s facing when you roast it. If you’ve got the cavity facing down, then steam will collect in the cavity which will help with a slower more even roasting of the inside. My fear is that my flipping it, you’ll have a tougher skin and maybe some of the liquid, in more watery squash, will pool in the bottom of the cavity creating inconsistent textures. That said … maybe it makes a nice golden crust and the steam evaporates before it pools and it’s lovely! Ultimately … it’s really “season and apply heat”. You’re going to wind up with something tasty, no matter what you do. Thanks for the thought! 🙂

By: Betsy Crittenden

Betsy Crittenden — Sat, 17 Jan 2015 15:43:41 +0000

What I do is nuke it (whole ) a few minutes in the microwave, then it's much easier to cut in half before roasting. We make this all the time. Our favorite use for it is in shrimp scampi.
---Reply posted by DJ on 1/17/2015
Yep, this is a relatively common approach. Many, in fact, go even further and simply nuke the thing until it's all soft and ready to eat. Then, they split it, scrape out the seeds and eat! It's quicker and easier, but I'm a fan of roasting, so that you can slather it with fat, salt and pepper, to get the salt deeper into the flesh, as it roasted. This will have FAR better flavor than simply nuking it, without seasonings. It sounds like you've combined the best of both worlds! Just be careful trying to chase a hot oblong bowling ball around with a knife! ;)

By: DJ Foodie

DJ Foodie — Sat, 11 Oct 2014 06:01:03 +0000

Thanks for the kind words, Maryann! I usually go for larger ones, simply because I tend to make things in bulk … and then eat it for a few days. So one squash will usually keep me happy for about 6 days … with some portion of it usually being frozen. I’ve never really tinkered with the smaller ones, but your logic is quite sound. Thank you for the thoughts!

By: Maryann

Maryann — Tue, 07 Oct 2014 22:21:14 +0000

Hi DJ..love all your recipes here.I usually get a smaller size squash (since rind is not that thick yet) plus easier to cut for hubby and I. Each half is enough for one person, I top mine with spicy "Filipino style" meat sauce to balance out the sweetness of the younger squash, I also noticed that smaller squash have more flesh(rind is almost paper thin), or maybe its just me..

By: Anonymous

Anonymous — Thu, 21 Aug 2014 01:06:33 +0000

We had spaghetti squash one night with marinara sauce loading with summer veggies….and the next day I sautéed it in o.o. and some butter and then added fresh tomatoes, garlic and parmeasan cheese…both ways are delicious

By: Peggy Maddux

Peggy Maddux — Thu, 21 Aug 2014 00:17:40 +0000

You and I are on the same page tonight!!! Making Cheesy Spaghetti Squash Casserole!