Spaghetti Squash Recipes

CheleVon · August 2016

Hey guys! I am looking to try spaghetti squash soon. Anyone have any good recipes for it?

pinggolfer96 · August 2016

Cut in half, scoop out seeds, bake in oven cut side down for 30-45 mins or until fork tender at 375F. Allow to cool, scoop out with fork onto plate or just stuff with filling and eat straight from the squash(stuffed spaghetti squash)

Unknown · August 2016

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Queenmunchy · August 2016

LiftingLady5 wrote: »

I like to roast the spaghetti squash as mentioned above, then I scrape it out into a casserole dish and season with pepper, basil and oregano and mix in ricotta (or cottage cheese), spinach, some mozzarella (maybe 1/2 c), and ground beef or turkey, or omit the meat, and spaghetti sauce, mix that up and smooth it down and top with shredded mozzarella (one or two cups whatever you want but watch the calories with cheese!).....like a lasagna. Pop it in the oven until it's bubbling and the cheese is golden to your liking.

My favorite too!

Queenmunchy · August 2016

shadowfax_c11 · August 2016

I love it diced up and cooked in a chicken broth with some chicken or white beans and other veggies.

dklibert · August 2016

This is one of my new favorites. tumbleweedcontessa.com/blog/recipe/philly-cheesesteak-stuffed-spaghetti-squash/

You can use it so many ways. I used it in broth sort of like ramen noodles. I used it in an Asian Spaghetti recipe. I like it with chili on top like Cincinnati spaghetti. It is great grilled with BBQ pulled Chicken on top.

This one is a fast weeknight recipe. soupspiceeverythingnice.blogspot.com/2015/04/home-style-beef-spaghetti-squash.html

Homestyle%2BBeef%2BSpaghetti%2BSquash2.jpg

Homestyle%2BBeef%2BSpaghetti%2BSquash2.jpg

Jleigh225 · August 2016

All these recipes look great! I find a chunky meat sauce to be the best on spaghetti squash. It's very watery, as it is a vegetable, so my tip I've found is the under cook it just slightly. Keep an eye on it around the 30 min mark in the oven and take it out when you can just flake it up with a fork. It should not be mushy or come up with a fork with no issue. You can play around with your oven but that helps me combat the water component.

Unknown · August 2016

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dklibert · August 2016

Jleigh225 wrote: »

All these recipes look great! I find a chunky meat sauce to be the best on spaghetti squash. It's very watery, as it is a vegetable, so my tip I've found is the under cook it just slightly. Keep an eye on it around the 30 min mark in the oven and take it out when you can just flake it up with a fork. It should not be mushy or come up with a fork with no issue. You can play around with your oven but that helps me combat the water component.

Try it grilled when you get a chance. It is not watery at all. It tastes kind of nutty too. I don't do it often because it takes time. But it is delicious.

Pre-heat grill to high heat for 10 minutes, and then turn it down to medium heat to cook the squash. While pre-heating the grill, wash the outside shell of the spaghetti squash, cut the squash in half lengthwise and scoop out the seeds.

Rub the cut-side with vegetable oil and sprinkle with seasonings before placing it on the grill. Place the squash cut-side down directly on the grate. Cook the squash for 20 minutes. Flip squash cut-side up after 20 minutes. Cook another 20 minutes checking for doneness on occasion. Check the squash by touch the inside with a fork to see if the fibers are cooked and ready to pull apart. Remove from grill.

RodaRose · August 2016

I cook mine whole because I do not like fighting with the knife when it is raw.
Then I make a cream cheese and parmesan sauce a little like this one.
http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

wrote:

1 medium-sized spaghetti squash

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 cup milk (I used fat-free)

1 Tablespoon cream cheese or Neufchatel cheese

1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley, for optional garnish

Francl27 · August 2016

I don't do stuffed because it's a PITA to log...

I usually have mine with some turkey meat sauce.

WindSparrow · August 2016

I love this meatless recipe even thoughnI am not a vegetarian. I find it very satisfying and very easy to make. Spaghetti squash with White Beans Provençal http://www.myrecipes.com/recipe/spaghetti-squash-with-white-bean-provenal-0#

WindSparrow · August 2016

Incidentally, you can put the squash in the microwave if you don't feel like heating up the oven. Here's one method http://momtomomnutrition.com/food-and-recipes/how-to-cook-spaghetti-squash-in-the-microwave/

Tretop76 · August 2016

You can also microwave it for about 12 minutes then put it in the oven, it will cook faster. I like to do the recipes mentioned above with the sauce but it's also good if you're craving Chinese food or Asain. I like to make a meat mixture to incorporate over the spaghetti squash.
I add crab meat (imitation if you're poor like me) green onions chopped with the stems,
crushed red pepper,
Olive oil
Fresh garlic
Pepper
Chopped cabbage
Bean sprouts
Sesame seeds
Sesame seed oil
Saute all ingredients except onions, add them last.
Then add the spaghetti squash noodles at the end.

mom23mangos · August 2016

sugom2 · August 2016

Pinterest has everything you need to know about it.

pinggolfer96 · August 2016

Francl27 wrote: »

I don't do stuffed because it's a PITA to log...

I usually have mine with some turkey meat sauce.

Weigh it before you stuff it then weigh it when you're done eating?

Queenmunchy · August 2016

pinggolfer96 wrote: »

Francl27 wrote: »

I don't do stuffed because it's a PITA to log...

I usually have mine with some turkey meat sauce.

Weigh it before you stuff it then weigh it when you're done eating?

I roast, take out the strands and weigh those. Then I squeeze the liquid out and mix with fillings to stuff back in. Super easy.

Spaghetti Squash Recipes

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