Spaghetti Squash
candiejayne
Posts: 37 Member
in Recipes
I bought my first one today. What are your favorite recipes for it?
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Replies
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Thanks, I haven't convinced myself that kale is human food and not just rabbit food, but I might have to try this and get over my fears of cooked greens.0 -
I use it like regular spaghetti. A little marinara sauce, a little italian cheese blend, a couple of turkey meatballs. Tastes really good!0
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Queenmunchy wrote: »
Thanks, I actually had this pinned so it's good to know someone likes it!0 -
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It is also great with bbq chicken or chili on top. Sort of like Cincinnati Chili. You really can do a lot of things with it. Here are a few things I have made.
soupspiceeverythingnice.blogspot.com/2014/01/cincinnati-chili-with-spaghetti-squash.html
soupspiceeverythingnice.blogspot.com/2015/04/home-style-beef-spaghetti-squash.html
soupspiceeverythingnice.blogspot.com/2015/10/spaghetti-squash-with-sofrito-and-beans.html
soupspiceeverythingnice.blogspot.com/2015/03/tuna-puttanesca-spaghetti-squash.html0 -
I live on spaghetti squash! I poke some fork holes in it, bake at 400 for 90 minutes. Slice open and scoop out. Then I eat with some spray butter, feta and garlic salt. Sometimes I'll put some cut up cooked chicken in too for some extra protein. Yummy!!!0
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candiejayne wrote: »Queenmunchy wrote: »
Thanks, I actually had this pinned so it's good to know someone likes it!
That one is so good. I also make one with chicken and spinach with the ricotta - like a chicken parm of sorts. Actually the one pictured might be that! The sausage is really good exactly like the recipe states.0 -
I like it roasted in the oven. Super easy to prepare. I sprinkle it with a salt-free garlic and herb blend.
Last night I made adorable little individual spaghetti squash lasagnas. To save time, I pricked my squash all over with a fork and cooked it in the microwave, which I rarely do anymore because it comes out so much better roasted in the oven.
It exploded! I've never had that happen before! You could see all of the fork marks where I'd stabbed it - we figured perhaps it had a thicker than normal skin or something.
After cleaning up the mess, I was able to save about two-thirds of it. The lasagna came out wonderfully. But I will be roasting all of my future spaghetti squashes in the oven!0 -
I made this a few weeks ago- chicken parm spaghetti squash- delicious!!0
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Queenmunchy wrote: »
Definitely trying this one next!!0 -
I think spaghetti squash translates best to asian noodle recipes over Italian pasta recipes, but YMMV. Basically any soba recipe or thrown in a stir fry works great, and I think it's also good in fritatta.0
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So how do you get the squash out withouth burning your hands raw?0
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Check out the blog section. There was a recipe for Spaghetti Squash Lasagna.. I thought it was great.. .My family kept asking where the meat was *smh* I had to get them some left over chicken to eat with it.
But if you cut it in half, and place it flesh side down (I add a little water to the cookie sheet too), cook it for about 40 minutes. I let it cool slightly and then scrape it with a fork.
Actually, when I made the recipe, I cooked the squash early in the day, let it cool, scraped it, layered the lasagna and then baked it again... This way I didn't burn my hands.
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I did learn a trick about spaghetti squash in order to get the long "noodle" when scraping. Poke holes and bake whole as you normally would. Let cool ( or make ahead). Turn the squash on its side and slice 1-2 inch rings as you would with eggplant. Then remove the seeds with fork from each ring. Work the "noodles" out gently in circular fashion. They are all curled up in there! And they unravel nicely into long strands. Keep on squashing MFP's!0
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I make "chicken parmesan". I bread a chicken breast with panko and parmesan cheese (plus whatever spices your little heart desires) and bake it. Put it on top of some spaghetti squash, add sauce, eat. It's good.0
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It is also great with bbq chicken or chili on top. Sort of like Cincinnati Chili. You really can do a lot of things with it. Here are a few things I have made.
soupspiceeverythingnice.blogspot.com/2014/01/cincinnati-chili-with-spaghetti-squash.html
soupspiceeverythingnice.blogspot.com/2015/04/home-style-beef-spaghetti-squash.html
soupspiceeverythingnice.blogspot.com/2015/10/spaghetti-squash-with-sofrito-and-beans.html
soupspiceeverythingnice.blogspot.com/2015/03/tuna-puttanesca-spaghetti-squash.html
I like the chili 5 way idea! Thanks for sharing.0 -
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I like it roasted in the oven. Super easy to prepare. I sprinkle it with a salt-free garlic and herb blend.
Last night I made adorable little individual spaghetti squash lasagnas. To save time, I pricked my squash all over with a fork and cooked it in the microwave, which I rarely do anymore because it comes out so much better roasted in the oven.
It exploded! I've never had that happen before! You could see all of the fork marks where I'd stabbed it - we figured perhaps it had a thicker than normal skin or something.
After cleaning up the mess, I was able to save about two-thirds of it. The lasagna came out wonderfully. But I will be roasting all of my future spaghetti squashes in the oven!
My friend recently had that happen in the microwave. I'll stuck to the oven lol0 -
dargytaylor wrote: »
This looks amazing and I have everything to make it. Might just be dinner tonight!0 -
dargytaylor wrote: »Queenmunchy wrote: »
Definitely trying this one next!!
Awesome! Another good review!0 -
sunparakeet wrote: »http://www.thekitchn.com/recipe-baked-spaghetti-squash-carbonara-recipes-from-the-kitchn-200313
I made this Baked Spaghetti Squash Carbonara the other day and my husband and I both loved it! It didn't really taste like carbonara though. It was kind of like a quiche in texture due to the 4 eggs. Either way I will be making it again! For 8 (large) servings, my recipe came out to 240 calories per serving. Makes a great side dish, main dish, or breakfast
It's funny when things don't taste like they are supposed to, but good enough to keep around. 0 -
srossomano wrote: »Check out the blog section. There was a recipe for Spaghetti Squash Lasagna.. I thought it was great.. .My family kept asking where the meat was *smh* I had to get them some left over chicken to eat with it.
But if you cut it in half, and place it flesh side down (I add a little water to the cookie sheet too), cook it for about 40 minutes. I let it cool slightly and then scrape it with a fork.
Actually, when I made the recipe, I cooked the squash early in the day, let it cool, scraped it, layered the lasagna and then baked it again... This way I didn't burn my hands.
That's good advice, cooking in advance so we don't burn ourselves!0 -
I did learn a trick about spaghetti squash in order to get the long "noodle" when scraping. Poke holes and bake whole as you normally would. Let cool ( or make ahead). Turn the squash on its side and slice 1-2 inch rings as you would with eggplant. Then remove the seeds with fork from each ring. Work the "noodles" out gently in circular fashion. They are all curled up in there! And they unravel nicely into long strands. Keep on squashing MFP's!
Good to know!0 -
chubby_checkers wrote: »I make "chicken parmesan". I bread a chicken breast with panko and parmesan cheese (plus whatever spices your little heart desires) and bake it. Put it on top of some spaghetti squash, add sauce, eat. It's good.
Sounds amazing!0 -
saving this thread....some of these sound really good0
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I got and tried spagetti squash for the first time a few weeks ago. I made mine Chicken Alfredo. It was good but needed more sauce than a serving size to taste it. So next time I will stick with Spaghetti sauce. I also have a really good Asian inspired noodle recipe and I will use the squash next time.
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