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Spaghetti Squash recipes or suggestions.

11 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
11 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
11 years ago
How about this? For Halloween?

Spaghetti & meat balls

dcarch
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During our kitchen remodel I craved pasta, but with only a microwave and toaster oven it wasn't happening. So spaghetti squash became the great pretender. This was my favorite dish ... fresh uncooked tomato sauce ... diced tomatoes, minced garlic, lemon zest, olive oil, fresh basil. Let that sit at room temp for a couple hours then toss with the spaghetti squash.
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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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Comments (2)
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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spaghetti squash recipes needed
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Comments (12)
Tried spaghetti squash twice - does not appeal to me on it's own, but I could see it in a dish with a lot of other things to give it some personality. Like an eggplant lasgna. It is not at all like pasta, and I wish people would stop trying to use it in place of pasta -the texture is all wrong. The only thing pasta like about it is how it looks and the name of the vegetable. Off topic - I am interested in trying that lentil pasta. I hear good things about it.
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cookebook
Original Author
11 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
11 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
11 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
11 years ago
CindyMac, do you add water to the dish, turn it upside down, or cover it in the micro?
cookebook
Original Author
11 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
11 years ago
last modified: 11 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
11 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
11 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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