Cooking Challenge: Spaghetti Squash

inskydiamonds

Welcome to the forty-first round of the cooking challenge! This week's ingredient comes to us from scapez, the winner of the artichoke cooking challenge.



This week's challenge is SPAGHETTI SQUASH.

These are the rules for the challenge:

1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!

Fill out the following form to play:

NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):

Voting for this challenge will begin next Saturday August 6th at 5PM Pacific Standard Time.

Jade_Butterfly

Bump

McKayMachina

Bump to watch for recipes!

FaithsVegWorkout

I don't think spaghetti squash is in season until the fall . . .or am I wrong? I guess it depends on where you live.

tabithon

i love spaghetti squash!! It is a perfect way to eat "carbs" without all the calories!

Here's one to get you started:


NAME OF RECIPE: Spaghetti Squash "Taco" Meat:
INGREDIENTS:
1 Spaghetti Squash
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
7-10 jalapenos (or other chilies) - I like really spicy food, so you can tone down depending on your tastes
1 red onion, diced
1 package taco seasoning mix
3 cloves garlic, minced (I use one whole bulb, but I like garlic!)

DIRECTIONS:
Cut squash in half and scoop out seeds
Place cut side down on a baking dish and cook 30 min at 350 or until squash is tender
separate strands with a fork
In a pan, cook bell pepper, jalapenos, onion, and garlic together until onions are no longer firm (the juices from the bell pepper will act as the cooking medium, so you don't need olive oil, but you can add, if it makes you feel better!)
Add squash strands and cook for 5 mins
Follow directions on the back of the taco seasoning packet and add to the "meat" mixture
*Note, be careful on the water, I used about 3/4 of what it says on the back of the package)
Allow to cool and serve on either taco shells, tortilla shells, or great just by itself
CALORIES PER SERVING: 45 (not including your shell)
HOW MANY IT SERVES: 8
OPINIONS ON HOW IT TASTED, ETC: I'm not a vegetarian, but I love this, and I eat it all the time!! I make a bunch and freeze it into individual servings so I can thaw it out and eat whenever.

I hope that you guys enjoy this! I highly suggest spaghetti squash if you have never tried it. Spaghetti squash is also a great substitute for pasta, and I eat it regularly as fettuchini (spelling?) alfredo.

Happy eating!

tabithon

@Faith: Spaghetti squash, while termed a "winter squash", actually grows in the spring/summer just like regular squash. Depending on the climate, it can grow all the way through the fall, which is when most people eat it. I picked my first spaghetti squash in March down in South Alabama where I live.

otr12

I've had one sitting on my counter for 2 weeks now and I have no clue what to do with it.

irishgal44

Bump

FaithsVegWorkout

@Faith: Spaghetti squash, while termed a "winter squash", actually grows in the spring/summer just like regular squash. Depending on the climate, it can grow all the way through the fall, which is when most people eat it. I picked my first spaghetti squash in March down in South Alabama where I live.

Ah. I stand corrected. I think I just really don't like spaghetti squash, and it's one of the few foods I don't like. As a rule, I love squash.

tabithon

No problem! I'm a huge lover of squash, every variety. I have heard that some people don't like spaghetti squash, but maybe it wasn't prepared properly...if you are willing to give it a go, try it made different ways!

FaithsVegWorkout

No problem! I'm a huge lover of squash, every variety. I have heard that some people don't like spaghetti squash, but maybe it wasn't prepared properly...if you are willing to give it a go, try it made different ways!

I had the BEST pattypan squash yesterday from my local farmer's market. It was really small and tender. So flavorful!

Maybe I'll try to work w/ spaghetti squash again. It's been several years since I've had it.

maeadair

Bump

maryd523

@Faith: Spaghetti squash, while termed a "winter squash", actually grows in the spring/summer just like regular squash. Depending on the climate, it can grow all the way through the fall, which is when most people eat it. I picked my first spaghetti squash in March down in South Alabama where I live.

They are called winter squash because they last through the winter and people can eat them during that time. Summer squashes don't keep and therefore must be eaten in the summer. Just FYI.

findingfit23

bought one last night, now to whip something up.

That taco meat sounds great!

ohwhataday

buh bump.

byukid

http://tnation.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/natures_spaghetti_?id=4101581&pageNo=0

shander7

bump!! I need some recipes I'll try to think of something to add if I can

scapez

Can't wait to see the nummy recipes that come in! I suggested spaghetti squash since I've never tried it and would love to see some great ways to prepare it!

thomasdyre

Bump... gonna try the taco meat

inskydiamonds

How do YOU prepare your spaghetti squash?

jamk1446

I don't have a huge repertoire but I don't eat pasta so I use this in almost any pasta type dish.

To cook: I pierce the skin in several places with a knife, not prick, pierce or it may explode in your microwave. Then I put the whole thing in the microwave and cook for 10-15 minutes depending on the size. It's done when it feels slightly soft to the touch. If the exploding thing scares you, you can cut it in half first, and microwave cut side down. Then, remove, cut in half and let cool to handle, scoop out the seeds and discard. Then get a fork, and scrape the flesh until it comes loose in strings. Use like you would spaghetti or other pasta.

I like it:

with marinara and homemade meatballs or meatsauce
with pesto and chicken sausage
with mushrooms, garlic, pine nuts sauteed in olive oil and a dash of white wine
with a mock Alfredo sauce- sorry I don't have the exact ingredients- heat 1 clove chopped garlic in saute pan in a little olive oil until fragrant, then add equal parts chicken stock & white wine (1/4 to 1/2c each I think?) until simmer, then stir in cream cheese until it makes a sauce. salt & pepper to taste, sprinkle Parmesan on top. I think 1/4c stock & wine each to 4oz cream cheese

you can experiment with it in casserole dishes, frittatas, etc.

If you don't like spaghetti squash, I have done the same thing with yellow summer squash and zucchini by using a julienne peeler to get long strands or even a regular vegetable peeler. You may have to stop at the seedy part if the seeds are big, just cut that part up to use in salads or soups. Steam the squash and use as above.