Dumb question alert: Squash

[stlsweeti]

I've always considered myself a decent cook, but I attempted to make Squash yesterday for the first time. Can you believe I'm 34 and I LOVE veggies, but I've never ate squash? Anyway, I made it according to the little instructions on the sticker that was placed on the squash and cooked it in the microwave. It was awful.....simply gross.

My question: Even after cooking, do the "noodles" always have the crunchy texture? I think I'd like it the they weren't so crunchy. I cooked 1/2 a squash for 12 minutes....4 minutes longer than suggested and it was still crunchy. If I cook this in the oven, do you think it would taste better? What do you guys and gals do to make this veggie taste good using only induction safe ingredients?

I'm sorry for so many questions on a veggie.

[not2late]

Spaghetti squash shouldn't be crunchy when fully cooked, but it still has texture. I guess you can call it "al dente". It shouldn't be mushy either.

You can make squash pancakes out of them: mix the cooked spaghetti squash with beaten egg, salt pepper, form into patties and fry on both sides until golden. You can also mix the cooked spaghetti squash with a meat sauce (sauteed ground meat, a tablespoon or two of tomato paste, herbs, etc.). Layer the squash with the meat mixture, cover with cheese, bake until bubbly.

[Moochiecat]

I can't see how only 12 minutes in the microwave would cook it properly and I don't know where they get their testing done to think that the recommended 8 minutes would do it!! :confused They must've been drinking the cooking sherry the day the test kitchen came up with those directions.

I split mine in half (whichever way is easiest) and leave the seeds in to be cleaned out when the squash is cooked.
I lay it cut side down in a foil lined pan, add a splash of water, and seal it with foil. I bake it for an hour or so at 350, sometimes 400, depending on the meat I'm baking that evening. I cook it until I can pierce the skin with a fork. Take it out, scoop the seeds out, and use a fork to shred out the strings. I drain it a bit, and reheat if necessary in the microwave.
We like it cooked to just past the crunchy stage, but not so that is's totally soft.

[goin2Bgood]

hmmm... mine is usually slightly crunchy. Not like chips or anything, but there's a definate texture. Maybe crunchy isn't the right word lol

were your microwave directions similar to this?: To microwave: Cut squash in half, place cut sides up in a large microwave-safe dish with 1/4 cup water. Cover with plastic wrap, pierce wrap with fork in several places to allow steam to escape. Microwave at full power to 20 minutes or until shell gives to pressure. (note: I scoop out the seeds before I cook, dunno what others do)

Recipe:

ITALIAN-STYLE SPAGHETTI SQUASH WITH HERBS RECIPE

1 medium baked squash, strands removed and put into bowl
1/4 cup softened butter or margarine
1/4 cup olive oil
1/4 cup freshly grated parmesan cheese
1 garlic clove, minced
3 tablespoons chopped parsley
1/2 teaspoon oregano
l/4 teaspoon basil
l/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper

[stlsweeti]

Thanks Moochiecat for explaining how you cook it and I will certainly cook it that way the next time.

Goin2bgood....thanks for posting your recipe......I plan on trying this week.

Here are the instructions I have:

Cut squash lengthwise and remove seeds. Cook 7-10 minutes cut side down in 1/4 cup water, covered with clear wrap. Pull out vegetable strands with fork. Add salt and pepper and spices.

[goin2Bgood]

Yeah, it sound slike yours was undercooked. Next time nuke it until it explodes! (teasing) lol :guns

[Isabeau]

Mine nukes perfectly (1000 watt microwave) for 12 minutes cut side up in some water and covered in plastic wrap. I'd describe it as 'al dente' too. I let it rest five minutes after the 12 on high. Microwaves vary so much. For the first time ever, I like squash!

[Desertthorn]

Sorry that you had problems with your spagetti squash. You might also want to try Japanese pumpkin. Its delicious and sweet. Bake it in the oven for maximum taste.