35 Reviews of Properly Prepared Spaghetti Squash

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.

From: Renita

On Aug 13, 2007

wow, I love it. I feel like I am eating something I shouldn't be. Because I am on ww and limit my oils, I sprayed on some olive oil flavored baking spray and some spray margarine. I also added garlic and parsley seasoning and italian seasoning with some cheese. Thanks for posting; it is delish!!

From: Trixyinaz

On Oct 6, 2007

Came out perfectly. I added 2 small zucchini to the pan as well. I measured out a tsp of each oil and put it in a bowl. Then I dipped my fingers in it and coated the squash that way and threw it in the oven with the garlice. For the sauce, I took the remaining oil and heated it up in a small frying pan. I cut up half an onion and sauteed it until they were brown. After 45 minutes of cooking, I removed the zucchini - the spaghetti squash still wasn't done - cut it up into cubes and added it to my onions. Then I added 1.5 cups of Prego Traditional pasta sauce to the pan and heated it up with the onion and zucchini's. After about an hour, the squash was done. Mix everything together after the resting period (only waited 10 minutes - we were hungry). Very Very Good! I am making a lifestyle change so calculated this meal... I had two 1 cup servings. For two servings: Calories @ 295 Fat at 11.4 (Sat. Fat @ 1.6) Carbs @ 47.2 Fiber @ 10.9 Protein @ 8.4. Enoy. Very delish!

From: cookin mimi

On Oct 23, 2006

I tried this recipe tonight and it made the best spaghetti squash I have ever tasted!! This is a much better cooking method than either steaming or microwaving. The strands were firmer and tastier than they turn out when I use other ways of cooking. I will use this recipe over and over.

From: Chef #682409

On Dec 9, 2007

Excellent....was my first time to try spaghetti squash. The thinly sliced garlic head slices came out so brown and nice. They were a great addition to the sauce that I prepared. As we are on a low-fat diet I very quickly sprayed the inside of the squash with a combination of canola and olive oils . Took me a bit longer to cook the squash as I live at a high altitude. I'm looking forward to using the leftovers spaghetti squash later in the week; I'll try them as patties and serve with a lovely green salad. Thank you so much

From: kimngabe_mommy

On Nov 2, 2008

This was my first time to make spaghetti squash at all, because it is very hard to find here. It was VERY good! I didn't have fresh garlic, so I just sprinkled garlic powder over the halves. I also didn't have olive oil, so I drizzled melted butter (I know, I know, but it was sooooooo good) over every speck that was visible. Next time I make this, I plan on baking for 50 minutes because at 40 minutes it was still kinda hard to peel the "noodles" off.

From: Lissy Low

On Mar 20, 2008

This is the first time I attempted at cooking spaghetti squash and I'm so glad I chose this recipe. As a first timer, the details in the recipe made it easy for me to understand and follow. The squash baked well and it tastes really good. Thank you for sharing this delightful recipe.

From: Jessie MacMillan

On Jan 19, 2008

This is a terrific way to prepare spaghetti squash. I prefer it to baking the squash whole because I've always had trouble removing the "squash poop" afterwards. It's much easier to scoop out the poop before baking.

From: BarbryT

On Feb 19, 2007

Yup, the perfect spaghetti squash! Thanks for sharing this.