So in search of new ideas to correspond best with our nutritional lifestyle change, I kept seeing images and recipes for “spaghetti” squash. I had no idea such a squash existed, let alone, to inspire the dozens of recipes and reviews about it being a proper replacement for spaghetti and pastas of any type.
SPOILER ALERT: It is NOT a proper replacement for actual pasta. To compare the buttery and tender taste of a homemade pasta, in a sweet tomato sauce, with a bit of basil and Parmesan cheese, to a vegetable that gets baked in the oven and then pulled apart with a fork and shredded, with a rather crunchy/albeit, al dente consistency, is not a fair or worthy comparison. It’s like comparing spaghetti to squash. Not even in the same category.
With all of that said, however, I will say this: as a vegetable to add to a dinner of meatballs and red sauce, when you aren’t eating pasta or bread, the spaghetti squash, as a squash and as a different side dish, was pretty tasty and something that I have now have cooked twice. While not a substitute, it’s not a terrible replacement, if that makes sense.
So, I followed a simple recipe out of Melissa Joulwan’s Well Fed, and cut the squash in half:
Then, I placed it face down on a baking sheet, lined with parchment paper.
I placed a couple of tablespoons of water around each half of the squash, and put it into a 425 degree oven.
After about 50 minutes, it was done and ready for the eating.
It was pretty easy to cook and the consistency wasn’t mushy at all, but had a nice little sturdiness to it, which could be similar to an al dente pasta.
I put in a little bit of olive oil, salt, pepper and pasta sauce and meatballs:
Not a bad meal, overall. I’ve cooked it a couple of times now, with meatballs, but would definitely look to change it up by using perhaps a pad-Thai-inspired recipe to go inside the squash, or something like that. It might be pretty yummy – but again, not a true substitute for noodles.