I understand pasta is troublesome. What about spaghetti sqaush or is it too fibrous? Love the stuff....

My wife and I eat it a lot - and have had absolutely no trouble. As long as you chew well, you should be fine...

I love squash of any kind. I lived on butternut squash soup after surgery. I do not have problems with pasta. It is one of my favorite foods. We eat it several times a week.

If you have any good squash recipes send them my way.

I have no problem either, however I haven't had a real fill yet.

I adore Spaghetti squash..one of my favs and it gives me no problem.

Had it today. No problem.

what the heck is spaghetti squash?

I have no problems with Spaghetti Squash.

Bandayed... It's a big yellow squash ... when I cooked it I cut it in half... set it in a baking pan with about two inches of Water and baked it with the pan covered with foil for I think well over and hour but can't remember the temp. When it is done it looks like spaghetti when you scrape it out of the skin. I wasn't crazy about it in the recipe I used it in but am thinking of giving it another try!

OK so here's a question that's really silly -- is it like squash or pasta -- does it taste like summer squash/zucchini?

It is a squash and it taste like squash. I use it just like I would spaghetti.

To me it tastes like squash, but not when you add garlic & I Can't Believe It's Not Butter spray (0 of everything except sodium). Then it tastes ALMOST like spaghetti. We love to put it on the bottom of the dish & then put chili over it. Yum!!

I saw a recipe somewhere online (I need to find it again) that said you could bake it UNCUT!! I need to try that... the cutting is the worst part, in my opinion. I make Mikey cut it, then I do the rest.

The recipe I use (I got it off a squash's label, lol):

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Cut lengthwise

Remove seeds

Bake: cut-side down 45 min at 350 degrees

Turn & bake until skin is tender

Microwave: 7-10 min cut-side down in 1/4 cup water covered with clear wrap. (What would you cover??? I've never tried this.)

Boil: 20 min in covered pot in 2" water. (Haven't tried this either, we always bake it.)

After cooking, release strands with fork.

66 calories per 8 oz serving.

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Quite possibly the perfect food!

Well I had it (once) and it taste nothing like the real thing, in fact I could not eat it and whomever called it spagetti needs to have their head looked at

I love spagetti squash too and don't have trouble with it at all. It can be seasoned however you want it to taste (butter and brownsugar or light maple syrup, or use it just like you would with spagetti add a tomato sauce with fat free motzarella, parmasean etc.) Hubbard squash is super yummy too.

My two cents about spaghetti squash:

Ya - it's a squash that tastes like squash. But if you can't have the pasta because of the band or diabetes, etc, then it is a good alternative I think. The taste is plain enough that it won't overpower whatever you serve it with.

I'm Sicilian, and love my sauces. I learned all the ways to make them healthy, vegetarian, no fat, organic - you name it. The real trouble comes when you want to pour it on something and pasta and rice are no-no's.

Spaghetti squash makes for a good substitute. So do fresh spinach leaves (um, but only if you happen to like spinach). Another thought is to make your sauce marinara-style and full of vegetables like zuccini.