My favorite spaghetti squash recipe! What's yours?

newsexywife

Bump

dynad

Tried it loved it! Thanks for all the great ideas

mommy3fit

looks sooo good!

bpwparents

Oh that sound delish! I've never cooked spaghetti squash before but I'm going to try it now!

sandkrain

bump - can't wait to try these

mkcmurphy

Just in time! Can't wait to try these!

happysazzyz

my mom uses it in replace of noodles in her soups

kitkatkmt

I cook it up with some chicken sausage and mushroom pasta sauce - delicious! LOVE the recipes!

AnnofB

I just sauted some cooked spaghetti squash (after nukeing it for 11 minutes), poured a 1/2 cup of Ragu Spaghetti Sauce on it and sprinkled with 1 tablesppon of parmesan cheese and it was great.

The texture is still a bit crunchy which I'm not crazy about but the taste is so good that I can overlook it.

Thanks for this post.

poundis

The Spaghetti Squash Au Gratin Recipe is awesome!!!!

mickeymouse38

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blytheandbonnie

saving

Teachinjen

bump

kimmieyr1

Bump

kschr201

http://allrecipes.com/recipe/spaghetti-squash-i/detail.aspx?event8=1&prop24=SR_Title&e11=spaghetti squash i&e8=Quick Search&event10=1&e7=Home Page

Really similar to the OP. but I think this has tomato, garlic, basil, feta, and olives. It's pretty awesome.

gwicks54

Love the ideas, I haven't cooked any but I love anything similar to pasta. Is this low carb?

gwicks54

I just made a Skinny Shrimp scampi version. It was delish! It was a recipe from the Rachel Ray magazine and very easy to make!

This sounds good.

u2fergus

bump

bastgoddess7

BUMP

bastgoddess7

THIS: But with shrimp or squid instead of Tufo

http://luxhippie.tumblr.com/post/16323536968/healthy-vegetarian-spaghetti-squash-pad-thai

RadioactivePirate

That's so funny, I just logged on to log my dinner of spaghetti squash and I saw this thread on the side!
Here's what I made, it was based on a recipe I found in the newspaper a couple days ago.

Spicy Spaghetti Squash with Sausage
1 medium spaghetti squash
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes, drained
1 jalapeno, chopped
1 sweet onion, chopped
1 red bell pepper, chopped
2 tsp olive oil
1 tsp sea salt
1 tsp chili powder
1/2 cup chopped cilantro
1 Tbsp lime juice
1 lb turkey sausage

Heat the oven to 375*. Cut the squash in half and remove the middles, spray a cookie sheet with cooking spray, and put the squash halves cut side down on the cookie sheet and roast for 40 minutes until a knife slides in easily. When the squash is cool enough to handle, shred with a fork. Toss the onion, red pepper, and jalapeno in olive oil. Sautee until onions are cooked. Add sausage to the pan and cook through. Add the black beans, corn, diced tomatoes, and chili powder, and stir until heated through. Add the squash, lime juice, cilantro, and salt and stir again until it's all heated.

Makes about 6 2 cup servings, each 294 calories, 40g carbs, 6g fat, 22g protein by my calculation. It'll vary slightly based on your ingredients and the size of the squash.

The original recipe had red onion instead of sweet,and no sausage or diced tomatoes, so you could try it that way too. It was delicious!

CarrieStL

I love to roast my spaghetti squash (I use the same method as you) and then mix the flesh with a bit of salt, pepper, and butter. I top it with some homemade marinara and eat it like pasta.



I also really like to mix it with salt, pepper, parmesan, and fresh herbs - just to eat on its own without any sauce. Yummm.

Ok, that looks amazeballs.

LiqueLique89

I just discovered spaghetti squash a last month & i tried out the Herbed Spaghetti Squash recipe from Emeril Lagasse. I didn't like it too much because one of the herbs gave it an after taste. So last week i made some again. I just baked it in the oven (cut side down in some water) covered with foil for 45 min. then cooked in in 4 tbsp. of heart healthy butter (i like smart balance) with some salt and pepper to taste. It was absolutely delicious!

CarrieStL

PS- we roast for 30 minutes with a little olive oil pam. Then shred and sprinkle with parm cheese and garlic salt. I love Spaghetti squash!

cindyhoney2

bump, never tried this but I love yellow squash so I'll be picking one up at the grocery store next week. Thanks for all of the wonderful ideas...

wcasie

bump!!

catapultlaunch

bump

emd528

Stole this one from Hungry Girl- it's delicious, I make it all the time!

1/4 whole spaghetti squash
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. fat-free sour cream

Place quartered spaghetti squash in a large microwave-safe bowl with 1/4 cup water. Cover and microwave until soft, about 8 minutes. Once cool enough to handle, scrape spaghetti squash strands out with a fork. (I usually save the other half of the squash, or adjust the sauce portions accordingly.)

Add cheese wedge, grated topping, and sour cream, breaking the cheese wedge into pieces as you add it. Microwave for 30-60 seconds, or until cheese melts.

Stir well and, if you like, season to taste with salt and pepper.

Additions/substitutions:

Sometimes I add pine nuts, grilled chicken, sun-dried tomatoes, and/or broccoli... Yum! I usually add red pepper flakes to give it some kick, too.

I don't always keep sour cream/parm on hand, so sometimes I just use two wedges of Laughing Cow per serving, and I think it tastes just as good!

rdmchugh

I have a recipe for noodle-free lasagna (uses sliced, roasted zucchini, yellow squash and egg plant for "noodles") that takes a long time to make. My husband liked the meat mixture so much he suggested we use it as spaghetti sauce. Keeping in the spirit of the original recipe, we used spaghetti squash instead and it has been a family favorite ever since.

Chuck’s Spaghetti

Ingredients:
2 medium spaghetti squash
1.5 lb lean sweet Italian turkey sausage, casings removed
2 medium bell peppers, diced
2 cups mushrooms thinly sliced
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
½ cup coarsely chopped basil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese

Instructions:

Cut squash in half long-wise and remove seeds.

Pierce squash skin with a fork. In a large pot, add 2 inches of water and 1 squash half, skin side up. Cover and boil for 10-15 minutes. Remove squash and transfer to a clean work surface. Repeat with remaining squash halves, refilling water as needed. With two forks, scrape stringy flesh from skin, separating into strands. (Can be made up to 2 days before. Store covered and reheat before serving.)

Heat large nonstick skillet over medium-high heat. Add sausage, cook 8 to 10 minutes, breaking up meat
Remove from skillet, drain fat
Add bell peppers and mushrooms, cook 3 to 4 minutes or until vegetables are tender
Return sausage to skillet
Add tomatoes, tomato sauce, basil, oregano, salt and black pepper, cook 1 to 2 minutes until heated

Serve meat mixture over spaghetti squash and top with grated Parmesan cheese.

simplyeater

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

I made this tonight and it was absolutely delicious!! Thank you for the recipe!