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Spaghetti Squash recipes or suggestions.

10 years ago

Are there any T&T spaghetti squash recipes? Have only recently started cooking with it and I love it! Grainlady, I know you gave up the wheat pasta. Hoping you will have some suggestions. Thanks in advance, all.

Featured Answer

Louiseab

7 years ago

I just posted a recipe for,spagetti squash that we love. I cook it (barely) in the nuker and then sauté with butter, onion, garlic, red pepper and either sugar snap peas or Asian pea pods. Toss it all together and add parm if desired.

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Comments (11)

User
10 years ago
We ate so much spaghetti squash during the kitchen remodel. (No stove ... couldn't boil water.) I'd cook it in the microwave and serve it with a fresh (uncooked) tomato sauce. Course that was in the summer with a plentiful tomato harvest.

It makes a nice side dish seasoned with butter or olive oil, garlic and/or herbs and a little freshly grated Parmesan or Pecorino Romano.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
How about this? For Halloween?

Spaghetti & meat balls

dcarch
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As far is determining readiness, I find they turn yellow (and the skin hardens as Farmerdilla mentioned.) For us, they keep a long time even in the house. We just ate our last one from last fall. Anyone else notice this? When I plant purchased seeds--several different types over the years-- the plants don't thrive and I get no squash. If I use seeds from purchased squash, they grow vigorously and keep producing over a long time. Nothing like you, though, catlady. 300 SQ FEET!? Wow Enjoy your harvest. Hepatica
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We rely on leftovers all week long or we would not eat. I shop in my freezer but aways have something fresh for a leftover transformation. Take a pint of something out of the freezer the night before, or need to use something up that was cooked fresh over the weekend. I've tossed it with pesto for lunch or a spicy salsa from a taco meal. Lately i've been making cottage pies or quick layered lasagna type casseroles. This one from the other night has a fresh sliced sweet potato bottom, then shallot/garlic. A layer of leftover spaghetti squash, then a big fat hand full of fresh baby spinach really thick. It cooked down and provided steam and moisture. Tomatoes, then mozzarella and gruyere i needed to use up. Not at all a big leftover 'mush' with all the fresh layering. I also recently tried some grain cakes. (I put grainlady's link in my bookmarks folder) I made spinach, kale, quinoa and some frozen/thawed winter squash. (Only used half of it for a corn chowder.) I had to add a bit of spice, alot of spices, to please DH. Really good.
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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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This recipe was a hit with our family including young children and I've given it as a pre-made dinner (w/o baking in advance) to a family that had just had a baby and the parents were watching carbs. Hint: Microwave whole squash for 5 minutes before slicing and it is much easier to cut. 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 (cut in half length-wise, place in glass dish w/ 1/4" water, microwave for 12-15 minutes) 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. (I found that the squash should be well cooked in the microwave before making it into a caserole in order for it to not be crunchy upon serving.) Karen
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cookebook
Original Author
10 years ago
CindyMac, do you find any difference between baking it and microwaving it? I've never tried the microwave but it seems like it would be much, much quicker!
tishtoshnm Zone 6/NM
10 years ago
I really like this recipe from Whole Foods. If in a rush to simplify I would do just a can of black beans, a can of Ro-Tel tomatoes Mexican style (with the lime juice) and some cilantro. I do not find the corn all that necessary. Leftovers are great for lunch wrapped in a tortilla with a dollop of sour cream.
User
10 years ago
To be honest, I haven't baked it in the oven since then. It's just so much quicker in the microwave ... 11 minutes for half a squash. Baking it gives it a bit more flavor, but it's not really that flavorful to begin with so that's not saying much.
Olychick
10 years ago
CindyMac, do you add water to the dish, turn it upside down, or cover it in the micro?
cookebook
Original Author
10 years ago
The microwave recipe I saw says to pierce it all over with a knife and cook it whole on high power for 4 minutes per pound, turning over halfway through. But I haven't tried it.
carolb_w_fl_coastal_9/10
10 years ago
last modified: 10 years ago
I made up a delicious dish w/ sauteed ground beef, garlic & herbs, tossed/mixed w/ 1/2 cooked spaghetti (or angel hair pasta) & 1/2 spaghetti squash. Hubby loved it & I made it several times, but it's been awhile now. Thinking I should do it again now that they're back in season.

I baked the squash, but did it sliced into thick rings instead of cut in half. It takes much less time & separates into longer strands that way. I like the roasting because the results are a bit sweeter than steaming or boiling. However I do not have a microwave, so I can't compare that.
User
10 years ago
Olychick, I cut it in half lengthwise, scoop out the seeds, place it cut side down in a dish, add about 1/2 inch of water and zap it for 11 minutes.
lindac92
10 years ago
I made a slaw like salad with spaghetti squash. It was pretty good...vinegar sugar, olive oil salt and pepper, celery seed and cold squash, sliced onions, green and red pepper and cilantro if you like.

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