Properly Prepared Spaghetti Squash

From: magpie diner

On Apr 30, 2009

Thanks! I've never attempted making it this way, always wanted to try. It really is NOT mushy doing it this way, in fact I think I could have cooked it a little longer. Or, could have scraped it all out and put it in a casserole back into the over for a bit. Everyone really enjoyed it though - simple and light. Thanks!!

From: UmmBinat

On Apr 23, 2009

Amazing roasted garlic flavour and I thought I hated spaghetti squash and was affraid DH wouldnt like it as he had never had it before. DH loved it! If I ever make spaghetti squash again I will bake it this way. I over cooked mine slightly so it wasn't perfectly spaghetti-like by going according to a couple other reviewers who said it needed more time. So keep checking it because it will depend on the size of your squash obviously. The flavour was excellent on its own with 10 garlic cloves (almost a whole head). I also sliced a whole green zucchini in half lengthwise brushed it with olive oil and through on sea salt and freshly ground pepper and baked it along side the squash face down for part of the squashs cooking time. I diced it and added it along with sliced baby okra cooked in boiling salted water to a homemade tomato meat sauce that included chopped cooked onions in olive oil, salt, pepper, marjoram and Baharat Aka Middle East Mixed Spices - the Real Mix . It was a great meal.

From: AKillian24

On Aug 30, 2006

For anyone who has made mush spaghetti squash - PLEASE give this recipe a go. The strands are hearty and hold sauce like true noodles, rather than the sponge-type effect of overcooked regular spahgetti squash. I used misted olive oil only and used this in a sweedish meatball reciepe. Thank you!!!!

From: Sharon777

On Jan 9, 2007

This is the only way to cook spaghetti squash. It doaesn't have that mushy, wet taste that you get when microwaving or boiling. Excellent flavor. It did however take much longer to cook than specified but it certainly deserves 5 stars.