As requested, my spaghetti squash preparation technique. It’s nothing spectacular but hopefully it will show you how easy it is to prepare. I know I was REALLY hesitant to try it, not knowing what to expect or how hard it would be to cook.
I’m here to tell you 15 minutes in the microwave and you have a fabulous meal starter, chili bulk-er or salad topper. This squash is pretty versatile and fun to use!
I wrote about the spaghetti squash a little while ago on my weight loss blog but being the perfectionist I am, I must repeat it here on GreenLiteBites. 
Spaghetti Squash is by far my favorite food “bulker”. One cup of this stuff has only about 42 calories, with 2 g of fiber. It’s great under chili or your favorite sauce adding a lot of texture. For me, it completes a meal by adding another veggie for more nutrients and bulk with barely any additional calories. It really helps fill you up!
The squash is easy to use. You can either bake it in a 375-degree oven whole for an hour or pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Either way, make sure you pierce the skin. Once it’s cooked, cut it in half, scoop out the seeds then, using a fork, scrap out the string like flesh.
I’ve used spaghetti squash in some older ideas like Zucchini and Spaghetti Squash “Lasagna” and Simple Spaghetti Squash with Garlic, Tomato and Baby Spinach (both of these are linked to my other blog until I archive them here). Recently I used the squash in my Vegetarian Chili over Spaghetti Squash.
Don’t forget you can save cold leftovers in the fridge and sprinkle on salads or even add to some canned soups.
Hi Alyzae - I haven't done it but I know it can be done. 🙂 Try an ziplock bag with the air sucked out.
Hello, i was wondering if you could freeze the left over spaghetti squash?
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Thank you!
I did it! I cooked my 3.5 lb squash uncut in the microwave for about 12 minutes. That made it soft enough to cut in half. And when I did, it didn't seem cooked enough, so I put each half back into the microwave for about 3 minutes.
The toughest part of this methd is getting the seeds separated from the squash after its cooked. But it is worth it.
And the I made cinncinnati chili. I served the family over pasta, but had mine over squash. Excellent!
Every other recipre says to cut the squash in half before you microwave it. I tried that and almost cut my hand open! The skin on that thing is SO tough. I am going to give this method a try.
Thank you for your insight!
Ahhh Pam... you overcooked it. I do it sometimes too. I've actually been easing on my cooking times and pulling out a little undone to keep a crisper texture.
Try 4 minutes a pound next time. Let me know!
Hi Roni,
New to your sites but absolutely love them and have found perusing them addicting! Question re: cooking the squash...I followed your method of piercing and then microwaving for about the same amount of time since I had a similar size squash -- the squash "deflated" and as I cut it I found it was filled with liquid which went all over the counter. It is kind of mushy rather than stringy like yours appears. Have you ever experienced this? What did I do wrong?
Hi Amanda!
I'm not sure what you mean, there really only is stringy stuff inside. The rest is just the skin. If you give one a try you'll see what I mean.
Hope that helps!
Hi Roni,
I am new at cooking and have never used a Spagetti Squash before so I am taking your word for it that it tastes great. Can you only eat the stringy stuff on the inside? Is there anything else you can do with the rest of it?
OK Roni.....I am going to the grocery store tomorrow after work and make the lasagne (now that I know what a spaghetti squash is).
I think you are motivating me to cook....WHAT IS HAPPENING!!!!
Oops! I meant "Simple" Spaghetti Squash. :-O
Ruthie
Roni, I have wanted to try spaghetti squash for such a long time but I wasn't sure what to do with the thing once I bought it. I just followed your directions and it worked beautifully. I was a little messy with it, but nothing that a little time and practice won't nip in the bud! Thank you for taking the time to make this video! Tonight I am making your Easy Spaghetti Squash recipe. I will post there tomorrow!
Thanks again, and I hope you are up and well again very soon.
Ruthie
It's 4-5 thanks for the catch!
Your typed instructions say cook it 2-3 minutes per pound but the video says 4-5 minutes per pound??
Thanks.
Hi Roni. i just watched the spaghetti squash video (a day after I made it at home). I love your idea of scooping out the seeds after it has cooked. It is way easier that doing it prior to cooking. Last night I used the spaghetti squash in place of regular or whole wheat noodles. I grew up on spaghetti squash as a kid and still love it to this day. Thanks for the great visual tip!
Jenn
Thanks for this! I am no longer afraid of spaghetti squash, lol!
Leticia - I hope you like the butternut!
B - Yeah, I will be working on better camera work. I don't think I realized how much work goes into video! It may be much easier typing things out after all! ;~P
Hi Roni,Love the video and i'm going to try the
Spaghetti squash soon.Could you get the camera closer to what you are doing to get a better view?By the way i'm becoming a gym rat because of you.LOL
B.
Thank you for posting this! It was harder to hear than the last one...but I could see the technique and that was what I needed. I feel confident I can do this now. THANK YOU.
BTW, I bought a butter nut squash for the first time over the weekend. I'm going to make your fries this week. :o)
Jane - I've had squash for weeks (winter squash that is). This site has some useful info... http://www.producepete.com/shows/squash.html
Glad you guys liked the video. I wasn't "feeling" that one as much. :~)
Thanks Roni for the video! I am heading to the grocery store today and Spaghetti Squash is on my list!
I really believe the you are helping so many people come to realize that we can do this and we can keep off the weight. I find your site and these vlogs very inspiring. I am still in the middle of losing the weight and we all know that the hardest part is keeping it off. You prove that it CAN be done, and it can be delicious!
I look forward to your postings on ALL of your sites every day. - Barbi
First, I read both of your blogs daily and I love them! I love the recipes and great pictures on here! And you're video posts are great. Second, I have a question(s). How long does spaghetti (and other types of squash and produce that you use for that matter) stay good? Could I buy a few days before I'd like to use it? (I find that it's best for me to go to the grocery as little as possible, because of all the food temptations that are there.) Also, is it available seasonally or year round? Thanks so much for your blogs and all the work you put into them!!!