Is spaghetti squash just as good as regular spaghetti, Is there a big difference?

Answer 1

Spaghetti squash is totally different than spaghetti.

The only way that I know how to make it is to wash the outside of it, put it in a plastic grocery bag, and microwave for about 12 minutes. That's the time for a squash that is about 11 or 12 inches long. When it's done, the bag and the squash will be VERY hot! Slice it from top to bottom and with a spoon, scrap out the inner row of seeds, some of the spaghetti strands will come out too, but that's ok. Then I scrap all the spaghetti strands into a bowl. If you're going to eat it all right then, mix with butter and parmesean cheese. If it's cooled down you may have to microwave it a little bit more to melt the butter. If you're not going to eat it all right then, just add the butter and parmesean cheese when you are ready to eat it, then microwave it. Sometimes I don't add the butter, just depends on how healthy I want to be. If you don't like or have parm, use shredded cheese instead. Still very good, but not nearly as healthy.

This is a very inexpensive and healthy recipe, depending on how much butter and cheese you use!!

Answer 2

Spaghetti Squash is the ''low carb'' alternative. If you like the taste of squash, you'll like this!

Spaghetti and Meatballs
Recipe courtesy Juan-Carlos Cruz
See this recipe on air Wednesday Nov. 15 at 4:00 AM ET/PT.
Show: Weighing In
Episode: Big John & The Twins
1 large spaghetti squash
1/2 pound spicy Italian turkey sausage links
2 tablespoons olive oil
3 cups diced plum tomatoes
1/4 cup kalamata olives, pitted and chopped
1 tablespoon capers, drained
3 cloves garlic, crushed
1/2 cup fresh basil leaves, sliced
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Slice the spaghetti squash in half and place cut side down a baking sheet. Bake for 30 minutes or until tender when pierced with a knife.

Meanwhile, remove sausage from casings and form small meatballs about the size of a quarter. Heat a heavy nonstick pan over medium-high heat and add olive oil. When oil is hot, add meatballs and cook until browned on all sides. Add tomatoes, olives, capers, and garlic and simmer for 15 minutes. In the last minute of cooking, add basil.

While sauce is simmering, scrape out the inside of the squash with a fork into a large bowl; set aside.

Toss sauce and squash together and top with Parmesan. Serve immediately.

Nutrition Information
Nutritional Analysis per serving
Calories 233
Fat 18 grams Saturated Fat 5 grams
Carbohydrates 13 grams Fiber 3 grams

Answer 3

Spaghetti Squash is a vegetable that when you pick it out looks like yellow spaghetti. Spaghetti grows on vines in Italy and has to be hand picked by local peasants who descend on the fields in great numbers because the crop has to be gathered on a humid night so as not to snap the individual strands so they won't fit into the boxes. In 1917, the entire crop was ruined when heavy rains softened the crop to such an extent that it fell to the ground and was ruined. It was the Spaghetti famine of 1917 and 1918 that set the stage for the Black Shirts to take over Italy and put Mussolini in power.

Answer 4

Big difference. Stringy, noodlish vegetable squash verses high carb bread product pasta. The squash is good, but don't expect it to taste like regular spaghetti. Probably very healthy for ya!

Answer 5

The BIG difference is:
Spaghetti is pasta, spaghetti-squash is squash.

Answer 6

While I like them both, there is a HUGE difference in the way they taste.

Spaghetti tastes like pasta...

Spaghettie squash tastes like squash.

Answer 7

Difference???

Spaghetti Squash.........Vegetable !

Regular Spaghetti........ Pasta - made with flour, water, eggs, salt !

Answer 8

I like spaghetti squash better than regular pasta. It is nutier in taste, and less calories. Very yummy!!!

Answer 9

in certainty sure (once you're speaking approximately your regularly occurring white flour based pasta). in case you utilize total grain pasta then the two have wellness reward. I many times consume Spaghetti Squash, and that i've got thoroughly switched all pasta products in my domicile to total grain. My infants are slowly coming around to this variation, yet they'll thank me in 50 years.

Answer 10

Spaghetti squash is alright. I'm not that big of a fan of it. I actually enjoy the pasta spaghetti far better,

http://www.cooks.com/rec/search/0,1-0,spaghetti_squash,FF.html

Here's one recipe: Spaghetti Squash

***
ITALIAN SPAGHETTI SQUASH

1 spaghetti squash, about 1 1/2 lbs.
1 med. green pepper, chopped
1 med. onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 med. tomatoes, chopped
2 tbsp. butter
1/4 c. Parmesan cheese

Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

***

New Italian Recipes Presents:

Dave's Best Italian Spaghetti Recipe

Italian Meat Balls:
2 T extra virgin olive oil
2 eggs, beaten
1 cup grated Italian Romano cheese
1/2 cup Italian Parmigiano cheese
3/4 cup homemade Italian bread crumbs
3-4 T fresh Italian Parsley, chopped
3 cloves garlic, thinly sliced
1 T Worcestershire sauce
1/2 cup whole milk or non fat half and half
1 1/4 lb lean ground beef
3/4 lb ground lamb or pork

Meat Ball Spice Mix:
(If you have these in non processed form, grind them in a coffee grinder)
1 T freshly ground black pepper
1 T ground allspice
1 t nutmeg
1 t cinnamon
1 T sea salt

Mix everything in a bowl just like you would meat loaf.

Roll into balls in a dimension you prefer. We use 2-3 large tablespoons per meat ball.

Sauté in olive oil until just brown on the outside. Remove form heat and set aside.

Spaghetti sauce:
2 T e.v. olive oil
2 T Butter Buds or butter
1/3 cup brandy
1/4 cup Madeira or dry sherry
2 T balsamic vinegar
1 T soy sauce
1 medium onion, minced
1 red bell pepper, minced
1 stalk celery, minced
4-5 cloves finely sliced garlic
1 quart homemade tomato sauce.


1 cup crimini mushrooms, chopped coarsely (optional)
1 sprig fresh rosemary leaves
3-4 sprigs fresh thyme
3-4 sprigs fresh oregano
1/4 cup minced black olives
Dash of Tabasco to taste, or your favorite hot sauce
1/4 cup chopped Italian Parsley
Salt and pepper to taste

16 ounces fresh or dry spaghetti-type long pasta, cooked al dente and drained

Spaghetti Preparation:
Heat olive oil over medium.

Add Butter Buds and immediately add onions, red bell pepper, garlic and celery. Stir well to coat with oil.

Reduce heat to low and cover, simmering slowly about 6-8 minutes so the vegetables release some of their juices.

Add the brandy, Madeira, balsamic vinegar and soy sauce. Re-cover for about 6-8 more minutes.

Add the tomato sauce, olives and mushrooms (if using).

Wrap the rosemary, thyme and oregano in piece of cheesecloth large enough to hold all (bouquet garni) and tie the end off with a string. Add to the sauce. (Note:) If you don't have fresh herbs, use 1 T dried rosemary, 2 T dried thyme, and 2 T dried oregano.)

Simmer about 1/2 hour covered, then add meatballs.

Simmer about another half hour.

Add Tabasco, simmer for five more minutes uncovered.

If the sauce becomes too thick during the cooking, thin with either chicken stock or tomato juice.

Taste a spoonful of the sauce. At this point, if the taste suits you, add the spaghetti (Italian pasta), mix it in, and you are done.

You may need to add more oregano or salt, maybe even more Tabasco. Make it taste right.

Ideally, refrigerate the sauce and let it rest for at least an hour. (The flavors will marry).

Re-warm and serve with good, toasted garlic bread.

Garnish with Italian Parsley.

This is really a kicked version of traditional Italian red spaghetti sauce. I think you'll find it "invigorating". Let us know!

For variations, add 4-5 sun dried tomatoes, minced, and/or 5-6 minced anchovies. If you add the anchovies, simmer them in with the onions (see cioppino recipe). Add the sun-dried tomatoes with the balsamic vinegar.

http://www.newitalianrecipes.com/spaghetti.html