My favorite spaghetti squash recipe! What's yours?

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Replies

  • jkmiller82
    jkmiller82 Posts: 214 Member
    Bump!
  • AnnaMGP
    AnnaMGP Posts: 60 Member
    I played around with it a few different ways. One of my favs is to warm up about 1 tablespoon olive oil sautee garlic, shallots and baby spinach together with a piece of tilapia cut up in it. Then add the cooked squash to pan and sautee about 1/2 minute just to mix well. Plate and squeeze a little lemon juice over everything.
  • CharlieBarleyMom
    CharlieBarleyMom Posts: 727 Member
    Definitely need to look at more of these later!
  • KatrinaG2012
    KatrinaG2012 Posts: 354 Member
    bump for new spaghetti squash ideas
  • HAWKETTE58
    HAWKETTE58 Posts: 3
    I don't want to sound stupid. But what does Bump mean, is it a new lingo!
  • LauraDotts
    LauraDotts Posts: 732 Member
    I don't want to sound stupid. But what does Bump mean, is it a new lingo!

    Bump just means they want the thread to stay at the top of the list so they post "bump".
  • SMP151
    SMP151 Posts: 32
    bump
  • swat1948
    swat1948 Posts: 302 Member
    Bump!
  • sugboog29
    sugboog29 Posts: 630 Member
    bump
  • Brizoeller
    Brizoeller Posts: 182 Member
    bump
  • sorce9
    sorce9 Posts: 8
    I made this twice. The second time i cooked the squash ahead of time and let it cool first. So the final product was much less watery after i cooked it. Delish!!
    Ive also used it as 1 layer in a roasted veggie lasagna ( the other layers being sweet potato and zucchini)

    Spaghetti Squash Lasagna
    Skinnytaste.com

    Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
    Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
    Sodium: 358.3 mg

    Ingredients:

    2 cups marinara sauce
    3 cups cooked roasted spaghetti squash
    1 cup part skim ricotta
    8 tsp parmesan cheese
    6 oz part skim shredded mozzarella

    http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html
  • becca14u2nv
    becca14u2nv Posts: 55 Member
    I just bought one of these and now I know what to do with it. Thanks for the ideas! :flowerforyou:
  • debjae
    debjae Posts: 242
    bump
  • Eafears
    Eafears Posts: 135 Member
    bump
  • steppingstones
    steppingstones Posts: 569 Member
    looks yummy!
  • AnnaVee84
    AnnaVee84 Posts: 345 Member
    perfect timing, I just bought my first spaghetti squash, can't wait to make these recipes!! thanks for sharing, everyone!
  • CharlieBarleyMom
    CharlieBarleyMom Posts: 727 Member
    Just found this on "The Mushroom Channel" on Facebook:

    Mushroom Primavera over Spaghetti Squash
    Yield: 4 portions at about 260 calories



    Ingredients

    1 1/2 tbs Sliced Kalamata olives
    3/4 cup Crumbled, fat-free feta cheese

    1 cup Cherry or grape tomatoes, halved

    2 tsp minced garlic

    1 cup chopped onion

    1 lb White button mushrooms, sliced

    1 tbs Olive oil

    1 Spaghetti squash (about 3 pounds)

    1/2 cup Chopped fresh basil, plus more for garnish

    Directions

    With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).

    Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.

    Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
  • slshaw23
    slshaw23 Posts: 126 Member
    I am still trying to master getting the squash to be like noodles the last spaghetti squash I brought didn't turn out right
  • WendyTerry420
    WendyTerry420 Posts: 13,274 Member
    I bought my first ever spaghetti squash! I happened to see it in the store and remembered this thread. The family thinks it looks weird, but they are ready to try it if it means marinara and Italian cheeses! :tongue:
  • jealous_loser
    jealous_loser Posts: 395
    I am going to try out Spaghetti Squash tomorrow night! Thanks for the links.
  • cwelch2677
    cwelch2677 Posts: 69 Member
    Bump
  • 3rdxacharm
    3rdxacharm Posts: 377 Member
    Southwestern Spaghetti Squash

    Ingredients
    1 spaghetti squash ( 3 pounds)
    1 (14 ounce) cans Mexican-style tomatoes, undrained
    1 (14 ounce) cans black beans, drained and rinsed
    3/4 cup monterey jack cheese, divided
    1/4 cup cilantro, finely chopped
    1 teaspoon ground cumin
    1/4 teaspoon garlic salt
    1/4 teaspoon black pepper

    Directions
    Preheat oven to 350°F.
    Cut squash in half lengthwise.
    Remove and discard seeds.
    Place squash, cut side down, in greased baking pan.
    Bake 45 minutes to 1 hour or until just tender.
    Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
    Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
    Spray 1 1/2 quart casserole with nonstick cooking spray.
    Spoon mixture into casserole.
    Sprinkle with remaining 1/4 cup cheese.
    Bake uncovered, 30 to 35 minutes or until heated through.
    Serve immediately
  • 3rdxacharm
    3rdxacharm Posts: 377 Member
    Spaghetti Squash with sausage
    Ingredients
    2 lbs spaghetti squash ( One Large)
    1/4 teaspoon garlic powder olive oil
    4 Italian sausages, cooked and crumbled (I used turkey sausage)
    1/4 cup milk
    1/4 cup grated parmesan cheese
    1/2 cup grated cheddar cheese fresh ground black pepper salt

    Directions
    Cut the squash in half and carefully remove the seeds.
    Be sure to cut around the edge so you don't cut into the squash itself.
    Turn halves upside down in a baking pan.
    Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
    Let cool and carefully remove inside of squash with fork or spoon.
    It will look a lot like cooked spaghetti and come out in strands.
    Heat some olive oil in a skillet.
    Add the spaghetti squash strands, garlic and crumbled sausage.
    Cook on med until for approx 5 minutes.
    Add milk and cook until heated through and liquid is absorbed.
    Transfer to a warm bowl and toss with cheeses until mixed.
    Top with salt and pepper to taste.

    I added a can of italian diced tomatoes. Delicious!
  • HotCuppaJo
    HotCuppaJo Posts: 476 Member
    I gotta try this. I've never made anything with spaghetti squash.

    ^^^ I'm with her! I'm totally intrigued by all of this.... Sounds tasty and I kind've can't believe I've never TRIED it before!
  • RedwoodsIris
    RedwoodsIris Posts: 23 Member
    bump
  • helbohn
    helbohn Posts: 44
    cheers :drinker:
  • Kerri_is_so_very
    Kerri_is_so_very Posts: 999 Member
    Great timing...I have one on my porch that I need to do something with!
  • happycauseIride
    happycauseIride Posts: 536 Member
    Bumping to keep. Great recipes. Can't wait to try.
  • Lambja
    Lambja Posts: 63 Member
    bump
  • econut2000
    econut2000 Posts: 395 Member
    I'm sure this was added already, but just in case. Hollow it out, add some jarred sauce and mozzerella into the cavity then cook in the oven (for about an hour)! You can eat the entire half for hardly any calories. It's a great way to get my baked macaroni fix.

    I need to try some of the above recipes! They sound great.

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