Spaghetti Squash: Or that Vegetable That’s All Over Pinterest, but Really is Not a Spectacular Replacement for Actual Spaghetti

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:

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Then, I placed it face down on a baking sheet, lined with parchment paper.

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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.


2 thoughts on “Spaghetti Squash: Or that Vegetable That’s All Over Pinterest, but Really is Not a Spectacular Replacement for Actual Spaghetti

  1. I have to say, while maybe not a replacement for pasta, I do LOVE spaghetti squash. I started making it this year as well and have been loving it, mixed with lots of other veggies in various incarnations, maybe not as a “pasta dish” itself. I’ve been using it more as a base to add other tasty things to, in lieu of pasta (which I dont really eat much of). Agreed that when you do want pasta, this probably isnt going to cut it. Let me know if you find some great recipes and Ill share if I find them as well :) A good tip – I roasted a whole one, and only shredded half, wrapping the other unshredded half in aluminum foil and putting in the freezer. I took it out some time later, went at it with a fork, and felt like it was good as new! In case you cant eat an entire squash in a week (I tried, it got a bit tired ;) ).

    • Agreed! It is very good though. Definitely share those recipes as they come – and I’ll do the same. Thinking of doing a peanut-Thai-inspired chicken to put inside of it – will let you know how it goes. =)

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