spaghetti squash

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Also called vegetable spaghetti, this creamy-yellow, watermelon-shaped winter SQUASH was so named because of its flesh, which, when cooked, separates into yellow-gold spaghettilike strands. Averaging from 4 to 8 pounds, spaghetti SQUASH are available year-round with a peak season from early fall through winter. Choose SQUASH that are hard and smooth with an even pale yellow color. Avoid greenish SQUASH (a sign of immaturity) and those with bruised or damaged spots. Store uncut spaghetti SQUASH at room temperature for up to 3 weeks. After the whole SQUASH is baked, the rather bland-tasting strands can be removed from the shell and served with sauce, like pasta. They can also be served as part of a casserole or cold as a salad ingredient. See also SQUASH.

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colleen

Oct. 14, 2009 5:08 am

I precook and shred the squash, then store in the refrigerator to be seasoned and used as desired. What is the best method of reheating the ssquash before adding sauce?

MAGGIE041

Oct. 14, 2009 9:13 am

I am winging this but I think just a minute or two in the microwave would be okay.

Frann R.

Oct. 27, 2009 1:06 pm

Does anyone know if you can freeze cooked strands? Or does the freezing change the texture? Thanks!

SylzMom

Nov. 6, 2009 4:38 am

I tried spaghetti squash and found it had a decidedly bitter taste that I was unable to get rid off with sugar or butter! Did I just get a bad squash, or is there a bitterness to it? If so, how do you remove it? Thanks!

stella bella

Nov. 6, 2009 7:34 am

Sounds like you got a green squash, the taste should not be bitter if it is ripe,it can actually have a sweet taste, very yummy with just butter if you get the right one. I love it with bruschetta served as a salad or warmed with fresh basil, roma tomatoes, black olives, buffalo mozarrella and drizzled with seasoned olive oil. but just plain is my favorite.

sherfromgr

Nov. 6, 2009 1:40 pm

Frann, freezing does change the texture; the strands are softer and break up easily. Good thing spaghetti squash keeps well before cooking--and in the fridge after it's cooked!

MRSWEJ

Nov. 7, 2009 12:30 pm

I absolutey love spaghetti squash but I find that after I have put sauce on my strands of spaghetti it gets watery. Is that from the squash-overcooking? Or is it from the sauce type I pour over it? Any tips on preventing the wateryness that happens.