Fool Me Once, Shame on You, Spaghetti Squash
Dear Spaghetti Squash,
I acted with you, posed with you, cradled you like a newborn baby and had high hopes for you (of satisfying my cranky belly). In short — you disappoint me. Though, thanks to you, I have now perfected my “you’re so not as good as I thought you’d be” disappointed face…
I guess when it comes down to it — I was expecting spaghetti. My mouth watered at the thought of those stringy carb-packed noodles dancing on my tongue and dazzling my taste buds. Instead, I got stringy, not-so-carb-packed, vegetable goo. I mean, it is a good tasting vegetable no doubt, but definitely no substitute for spaghetti in my book! Do I need to take a step back? Take one less sip from the giant Haterade I’m currently consuming? Do ya’ll (yes, I’m Randy Jackson today, apparently) really think spaghetti squash is a good substitute for spaghetti?
I guess – for the sake of being a “good blogger” (*giggles*) – I shall show you proof that I did indeed cook my dear friend and eat him (boy, if the cops were to read this out of context…)
Poked and then cooked him in microwave for 12 minutes as per instructions on his little sticker
De-seeded, scooped and then sauteed him with garlic, salt and pepper. Then served with pasta sauce.
I then ate half, put it down, and decided to finish my meal with chocolate chip cookies. Tee-hee — I am the picture of health these days! 
I should note — if you try spaghetti squash and like it enough to use it as a substitute, I’m stoked for you because one cup of cooked spaghetti squash has 42 calories compared to the 221 calories in white, enriched spaghetti. That’s quite a difference!
In the end – dear spaghetti squash – you are what they call “false advertising.” It’s ok, I still love you. Once I’ve held and cradled you, there’s no turning back. Just know this, little baby: in life – there’s no point in masquerading as a substitute when you’re so much better as an original.
Ever had a craving for something and used a healthier substitute only to realize it’s no substitute for the real thing? I feel there’s a moral to this story…
Give-Away Round Up
p.s. If you’re still on the hunt for vegetarian- and vegan-friendly Thanksgiving ideas, I continue to update this post.
p.p.s. If you’re a Friends show lover like me, you can watch all 10 Thanksgiving episodes online here for free! Thanks, Court, for pointing me there!
<3, The Cranky One
18 People have left comments on this post
I tried ‘not-spaghetti’ squash last year and I have to sadly admit I couldn’t even finish it, no matter how I doctored it up! The closest veggie replacement I’ve found is shredded (or spiraled) zucchini, it’s still not pasta but pretty good. I like using it to bulk up pasta, then you’re still getting a taste of the real stuff!
I tried the spaghetti squash thing.
NO NO NO NO NO.
YUCK.
And the odd thing is, I like most squash and gourd vegetables (well, except pumpkin. I loathe pumpkin… )
But nope. The husband didn’t like it either, so we’re not going there again.
I actually like spaghetti squash, but not as a substitute for pasta! I find if I try to substitute for the real thing, I often eat way more calories trying to quell the craving than if I had eaten some of the real thing to begin with!
Haven’t tried that (but I have been tempted, Zliten has just said NO WAY, he hates every and all types of squash), but I can see that it would not satisfy the spaghetti craving.
I do admit I have been searching for a pasta substitute (sooo many calories), and tried the Shiritaki noodles that hungry girl raves about. Ugh. I had to throw them out. They were *passable* in stir fry (that is, with a bit of oil), but boiled like spaghetti – UGH. Barf.
The way I do pasta nowadays is to load it up with super super lean ground beef and tons of veggies, that way that 200-calorie serving turns into a 400 calorie meal that is satisfying. Broccoli, bell pepper, and onion go AWESOME in sketti (as I call it), and I bet cut up squash and zucchini would too.
I really, really like spaghetti squash with some marinara sauce but no way is it a pasta substitute. Sometimes you just want those carbs & squash isn’t gonna cut it.
It is also good with light alfredo sauce or sautee w/garlic & then toss (hot) with some light margerine (or butter if you’re willing to take the fat hit), some fresh ground black pepper & some fresh grated parm…asiago is even better (sharper taste). Yum.
Love the “baby squash” pic. lol
Have a great week!
Lynn
Yeah, I do like Spaghetti Squash – but definitely not as a substitute for pasta!
Just had some with my lunch just now…
1 cup sp sq with 3oz of chicken, 1/4 tsp olive oil and sprinkle of cinnamon. then a big salad on the side. yum!
I’m with ya! I’m NOT a fan. Mainly because I can’t help hoping that it’s gonna taste like pasta, but it’s doesn’t. Nothing compares to PASTA!!!!
Great timing! I actually bought my very first spaghetti squash at TJ’s over the weekend and made it yesterday (microwaved and then sauteed and served with marinara sauce).
I liked it and the rest of the family thought it was okay (but I don’t think they are eager for me to make it again). I guess what helped me was that I didn’t think of it as a replacement for pasta. It certainly isn’t pasta. I think if I had thought of it as “replacing” my beloved pasta, I would have been disappointed…
I love your squash baby!
OK, never tried it & think I am gonna leave it that way!!!!
LOL this is too funny- I’ve found that microwaving tends to equally more “gelled” strings… I’d rather pop it into the oven and wait…
I also HATE it with marinara- I like to make a “dressing” with 1 part EVOO, 2 parts lemon juice, and lots of oregano… then I toss with some feta cheese… It’s helps with the whole “this is not spaghetti thing”
ahhh – I’m so BUMMED you didn’t like it! I totally love it, Carlos would even prefer me to make spaghetti with the squash instead of regular noodles!
OMG these two spaghetti squash posts are a riot!
Sorry you didn’t dig the squash. I’ve had it before, thought it was pretty tasty, but to each her own, eh?
You know what else doesn’t stack up? Freaking mashed cauliflower instead of mashed potatoes, that’s what. Now, I love steamed cauliflower. Love it. But when you puree the stuff and add pepper, you’re not fooling me into thinking it’s mashed potatoes – NOT EVEN A LITTLE BIT – and you’re ruining the cauliflower’s wonderful texture.
Hmph. Give me a big ol’ spoonful of cauliflower, and a little spoonful of mashed potatoes to satisfy the craving, and I’m fine. Let’s stop pretending.
DITTO.
I tried it and had to really doctor it up to make it taste yummy. (http://losergirlrescue.blogspot.com/2009/10/sickness-and-success.html)
Maybe seeing it as something easy to add to pasta is a better use, or only with strong sauces…good try though!
You crack me up A!! Love the photos! I LOVE SS. But then again, I grew up eating it. Perhaps that is why??
Glad to hear I’m not the only one who disliked the “substitute”. Yuck. I like your line about “masquerading as a substitute when you’re so much better as an original” Really true.
TRY IT AGAIN – I made spaghetti squash with lean ground turkey meat, bertolli’s garlic basil sauce, and sauteed with lots of onions and garlic sauce. It was DELICIOUS. The meat made the difference. Try it again making your own meat sauce with it. This is a healthy vegetable with lots of folate in it – important for women in their child bearing years.
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