Spaghetti Squash Is Not Spaghetti
Posted by in Food
I was intrigued by the recipe for Roasted Shrimp with Spaghetti Squash in December Martha Stewart Everyday Food. I’ve seen recipes like this before, where the idea is that spaghetti squash replaces spaghetti and I’ve always been curious, and skeptical.
This recipe is very simple – too simple. You roast the squash, cut in half, upside down in water. Then scrape the strands out. Meanwhile, you roast your shrimp in the oven (this goes very quickly of course). Serve the shrimp over the squash with lemon and parsley. That’s it.
As soon as I scraped out the squash, I knew I was in trouble. I tasted it and it was very bland and flavorless. Just like you would not serve plain shrimp over plain spaghetti, there’s no way you would serve plain shrimp over plain spaghetti squash, so I tried to add some flavor. First I threw in some herb butter I had hanging around. That did liven it up a bit. Somehow these kinds of squash always seem to need something sweet to me, so I added a little honey. I also added lemon juice and lots of salt and pepper.
I added the shrimp and got it to the table, but I just didn’t like it. Although the squash came out in strands, by the time I mixed ingredients into it, it had become mushy. It didn’t feel like or taste like spaghetti and the only resemblance is that it has strands.
I didn’t care for this dish at all and am marking spaghetti squash off my list! If you have a better way to prepare it, let me know!
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I went through the same experience, charmed with the idea of squash that looks like spaghetti, and disgusted by the totally tasteless final result when I tried making it.
Thank goodness I am not the only one! I thought I was just being picky and ridiculous about this!
I never used spaghetti squash to replace spaghetti, I just couldn’t see it. But I do like spaghetti squash. I cut in half and roast it cut side down on my stoneware baking sheet, drizzled with garlic oil. I serve with butter, pesto, salt and pepper added to it. It’s a nice delicate side dish.
That sounds quite good. I’ll try it. Thanks!
From the picture, I’d say you’ve way overooked the spaghetti squash. It should still have texture, not be mushy at all! I split, then microwave face-down in a tad of water in a covered dish for about 6 – 7 minutes per side.
I make spaghetti squash (in a casserole) with it using ground turkey & the chunky spaghetti sauce & Italian cheeses & it’s yummy.
It did have the right texture when I took it out of the squash, but as I added things to it to try to give it some flavor it got mushy – I did it in a saucepan over med low heat to keep it warm. I think all that stirring just mushed it up.
That’s an interesting way to use it. Thanks for sharing!
I love spaghetti squash but my recipe repertoire with it as an ingredient was virtually nonexistent until now. Thanks. And I love how it’s so simple to prepare.
Spaghetti squash can be fine- especially if you are gluten intolerant. But I’ve always made it with a nice pasta sauce. Eating it plain would indeed be on the edge of vile.
I also made this recipe, which was OK but not great. I think there are two issues. One, the squash needs to be dried off. My husband told me, after the fact, that he uses paper towels to get some moisture out of it. That keeps it from being so squishy. Two, the shrimp needs more seasoning. I think I will keep playing around with this recipe.
Yeah–I’ve never understood the people who think this is a replacement for pasta. Just as I don’t understand the people who think I will enjoy eating tacos wrapped in lettuce leaves. I like spaghetti squash to the same extend as sweet potatoes and butternut squash. It tastes about right with any of the sweeter flavored accompaniments: raisins, honey etc.
I had to laugh at the tacos in lettuce b/c I know just what you mean! I agree with you – that group of food is meant to be sweet.
I thought the same thing as I saw water at the bottom of the bowl. I wonder what would happen if you laid the squash strands out on a baking sheet and put it in the oven for a few minutes.
I really love shrimp but spaghetti squash? Blech. Sorry it didn’t turn out well. Somehow it seems like those two tastes — even with the exact right spices — wouldn’t be good together…
I agree!
I love the title of this post… I feel exactly the same way. I end up having to say this EVERY time that Spaghetti Squash is brought up as a dinner possibility since my boyfriend thinks that you can just throw some pasta sauce on it and call it a day. i can’t stand the stuff.
Agreed!!
I was actually kindof repulsed by the idea of topping spaghetti squash with pasta sauce. Blech. I always make mine by roasting it cut side down w/ a little water, then adding butter, salt, pepper, and fresh parsley. It’s pretty great that way. I have a friend who microwaves it cut side down in butter and water, which is actually pretty great when you add salt and pepper.
Yes, your method sounds perfect. It just isn’t meant to be pretend spaghetti!