favorite Spaghetti squash recipes

16 years ago

I made spaghetti squash a few weeks ago with some feta and olives in it - basically a salad.

It was good, but I am wanting to try something else. Anyone have a recipe that they love?

I'm finding this vegetable to be one of the most interesting wonders of nature I've ever seen. It's amazing to me how cooking it creates the spaghetti strands!

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Comments (8)

mudlady_gw
16 years ago
If I want to cut calories I skip the pasta and serve the sauce and meatballs over the cooked squash. That way, I can justify having some great Italian bread!
cookie8
16 years ago
I will eat with some butter or olive oil, salt, lots of pepper and parmesan. Pepper flakes would be good too. I'm on a spice kick right now. I have one sitting on my counter I have to tackle. I think I will pop it in the oven. Thanks for the motivation.
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My family enjoys this recipe. Just make sure the spaghetti squash is tender before baking. Spaghetti Squash With Vegetables & Mozzarella (LOW CARB) This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative. 1 spaghetti squash, cooked by your favorite method and separated into strands (I use the microwave) 1 large yellow onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 Tbsp. olive oil 1 can (28 oz.) crushed tomatoes 3-5 cloves garlic, minced 1 tsp. basil 1/2 tsp. oregano 1/2 tsp. crushed red pepper (optional) 1 Cup grated mozzarella cheese 1/2 Cup grated Parmesan cheese Serves 6-8 Preheat oven to 375 F. Mix the cheese together, set aside. Heat olive oil in a skillet and add the onion, pepper and garlic. SautÃ© over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving. This also works to assemble it ahead of time and bake later. My kids gobble up huge servings of veggies when they eat this. Karigraphy
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i am in search of spaghetti squash recipes
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Steam or microwave until tender. Cut in half, remove seeds, pull apart with forks to resemble spaghetti. Toss with walnut oil, sea salt and fresh gr. pepper. Place on a oiled cookie sheet in a single layer and roast in 450 oven until it browned. Serve. We're having this dish at Thanksgiving instead of baked acron squash this year. The garden produced a bumper crop of spaghetti squash but very few acorn squash this year!
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I've been making this soup several times every Summer for at least the past 10 years. My favorite way to serve it is on warm Summer evenings, along side my chicken salad sandwiches on croissants. Chilled Summer Zucchini Soup Ingredients: 6 cups chicken broth 4 medium zucchini, peeled and chopped 1 large green pepper, seeds discarded and then roughly chopped 1/2 cup chopped white or yellow onion 2 TBS fresh parsley 1 cup sour cream (or plain Greek yogurt) salt and pepper to taste 1/2 TBS fresh dill, chopped More sour cream to dollop on top of soup before serving, if desired. Directions: In a large pot, add broth, zucchini, green bell pepper, onion and parsley. Bring to a boil over a medium-high heat. Reduce heat and simmer, covered for 20 minutes. Cool to room temp. In a blender or food processor, puree one quarter of the soup mixture at a time. Do NOT attempt to do this while soup is still hot! Whisk in sour cream until smooth and well-blended. Adjust seasonings. Chill in refrigerator for at least 2 hours, or overnight. For best results, I like to serve this soup in chilled, individual soup bowls, topping each with a dollop of sour cream or plain Greek yogurt and a sprinkling of chopped fresh dill.
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Spaghetti squash?
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I bake all my various varieties of squash (and pumpkin) by cutting in half (large, ginsu knife does it easily) or whole (small, like acorn) and placing cut side down on a rimmed baking sheet. The seeds and rind become very easy to remove after baking at 350 until a knife slides in easily. I eat it like any other vegetable, sometimes butter, sometimes olive oil, sometimes cheese, sometimes spicy seasonings. I rarely use spaghetti sauce for anything these days including pasta.
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cookie8
16 years ago
This also looks super good.

Here is a link that might be useful: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx
centralcacyclist
16 years ago
I've never thought it was very successful as a pasta substitute. I like it with herbs and pine nuts and olive oil or butter and some Parmesan. Roasted red bell peppers. Feta sounds really good too.
moosemac
16 years ago
Roasted Spaghetti Squash

1 medium spaghetti squash (3 pounds)
1 medium onion, slivered
4-6 tablespoons walnut oil
Salt & pepper

1. Heat oven to 450Âº F.
2. While oven is preheating, Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes.
3. Pour oil on to cookie sheet and spread to be sure entire cookie sheet is covered with oil.
4. Cut squash lengthwise in half; remove seeds and fibers. Remove spaghetti-like strands with 2 forks.
5. Place Â½ the strands on the cookie sheet, sprinkle with salt & pepper. Cover squash with onion. Top onions with remaining squash. Sprinkle with salt & pepper.
6. Bake squash about 10 minutes or until it starts to brown on top. Toss squash and return to oven and bake 5-10 more minutes. Serve Immediately.
centralcacyclist
16 years ago
Here is a selection of both savory and sweet recipes that sound good. Not sure about the Velveeta one!

Here is a link that might be useful: Spaghetti squash recipes.
annie1992
16 years ago
Like Barnmom, I don't like it as a substitute for pasta, it only looks like spaghetti, it still tastes like squash, LOL.

Anyway, I like mine baked, shredded and tossed with butter, salt, pepper and a grating of good parmesan cheese. I don't think I've even tried other ways because I like it so well like that.

Annie
carol_in_california
16 years ago
I added some (about 1.5 cups) to cake mix cookies I made...I added some coconut powder, used prune pulp instead of oil and added some chopped pecans and a some chocolate chips. They were very good. Oh, and I added some cinnamon.

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favorite Spaghetti squash recipes

Comments (8)

mudlady_gw

cookie8

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cookie8

centralcacyclist

moosemac

centralcacyclist

annie1992

carol_in_california

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