Comments on: How to Bake Spaghetti Squash

By: Robin

Robin — Wed, 21 Apr 2010 18:57:50 +0000

Any ideas on if you can still roast the seeds if you’ve already baked it whole in the oven? I cut mine in half before cooking, because we love love LOVE the roasted seeds. My guess, is probably the baking (or microwaving) whole ruins the seeds for eating later…

By: ButterYum

ButterYum — Wed, 10 Mar 2010 11:51:42 +0000

Oops, I forgot to say that I added a squeeze of lemon too – wow, what a great flavor combo!

ButterYum

By: ButterYum

ButterYum — Wed, 10 Mar 2010 11:30:17 +0000

Made this last night – without a doubt, this was the easiest way to prepare spaghetti squash! Btw, we were sure to remove the label too – but we got a dark spot on the bottom, where the squash was resting on the pan.

Thanks for posting this – I’ll never cut a spaghetti squash before cook ever again!

ButterYum

By: Annabannanna

Annabannanna — Mon, 08 Mar 2010 18:03:34 +0000

I didn’t read all the comments, but I hope you do get to read this one – you should warn people that when they cut into the squash, it may, um, explode a little! I LOVE this way of doing it – I read about it here and tried it today but when I poked the knife in, ka-BLAM! Okay, big POP!! but my heart thought it was ka-BLAM. Fortunately, it only cracked lengthwise down the one side (I am glad I inserted the knife tip parallel with the length) and it didn’t splatter much, but it sure made me jump! I SHOULD have realized that could happen! Next time I may put a couple of punctures in the skin before baking.

By: Boni

Boni — Sun, 28 Feb 2010 22:17:11 +0000

we love spaghetti squash….we cut in half, remove seeds, bake til tender, scoop it out, then add a can of cream of mushroom soup, tub of sour cream, stick of butter, cup or two of shredded cheese, salt & pepper, put that in a 9×13 pan, melt another stick of butter & add a bunch of rice krispies, put those on top of the squash mixture then bake til brown. (This is for an extra large squash, cut down on the soup and sour cream for a smaller one). Mmm this will “melt” in your mouth. And even better left over!

By: Renee

Renee — Thu, 25 Feb 2010 18:44:31 +0000

Made it, loved it, have to make again!

By: Lee Ann Rudd

Lee Ann Rudd — Thu, 25 Feb 2010 15:38:31 +0000

I microwave my squash! After setting for a few min. I scrape it out of the shell and add a traditional Basil Pesto. Another way is incorperate olive oil, lemon, fresh tomatoes and Shrimp!

By: PatW

PatW — Thu, 25 Feb 2010 01:01:56 +0000

I just baked me a small one, and had half of it with Ree’s bacon-mushroom sauce. OMG– DELICIOUS!

By: sjohnson

sjohnson — Wed, 24 Feb 2010 18:30:07 +0000

Is it supposed to be slightly crunchy? I just baked mine for an hour, and the skin pierced easily, but it has a crunch to it. I used to have it as a kid, but I don’t remember it being crunchy…

By: AmandatheGinger

AmandatheGinger — Tue, 23 Feb 2010 15:06:18 +0000

I’m trying this one tonight – but in my crockpot! By the time I get home, I’m always famished, so I thought I’d experiment…it’s on low, but after the exploding in the microwave comments, I’m a little worried that I’ll have a new skylight in my kitchen when I get home! Definitely going to try it with sauteed onions! MMMmmm…my mouth is watering already!