I just bought a spaghetti squash. Ideas? Recipes?

Stuffed spaghetti squash. Drizzle squash with oil of choice salt and pepper. Bake it and stuff it with ground meat of choice, stuffing or rice and dried cranberries. It's very good and my kids love it.

This is my favorite and only recipe I have for spaghetti squash. A friend of mine created it. It's delicious!

1 whole spaghetti squash
Boneless chicken breasts or tenders (12oz or so), cut into small pieces
1/2 bag Frozen broccoli, cauliflower & carrot blend
3/4 cup part-skim mozzarella cheese
4 Laughing Cow garlic & herb cheese wedges
Seasonings (I used oregano, basil, chives & black pepper)

Yields: approx 4 servings

Preheat oven to 350.
Cut spaghetti squash in half length-wise, place open-side down on a cookie sheet (I put foil down first and sprayed it)
Bake approx. 40 minutes, or until the edges are soft
Remove from oven, and use a fork to remove the seeds (I found it easier to remove the seeds AFTER it was cooked than before, but whatever works for you)
Once seeds are removed, take the fork and scrape out the insides, it will come out looking like spaghetti

I pre-cooked the chicken (cut it into small pieces) and veggies while spaghetti squash was in the oven.

After you remove the insides of the squash, mix in a skillet with the chicken, veggies, seasonings, mozzarella cheese and the cheese wedges until well-mixed & creamy - enjoy!!

Serving size: 1/4 recipe
Estimated calories: 246
7g fat
15g carbs
29g protein
7g sugar
429g sodium

This is my favorite and only recipe I have for spaghetti squash. A friend of mine created it. It's delicious!

1 whole spaghetti squash
Boneless chicken breasts or tenders (12oz or so), cut into small pieces
1/2 bag Frozen broccoli, cauliflower & carrot blend
3/4 cup part-skim mozzarella cheese
4 Laughing Cow garlic & herb cheese wedges
Seasonings (I used oregano, basil, chives & black pepper)

Yields: approx 4 servings

Preheat oven to 350.
Cut spaghetti squash in half length-wise, place open-side down on a cookie sheet (I put foil down first and sprayed it)
Bake approx. 40 minutes, or until the edges are soft
Remove from oven, and use a fork to remove the seeds (I found it easier to remove the seeds AFTER it was cooked than before, but whatever works for you)
Once seeds are removed, take the fork and scrape out the insides, it will come out looking like spaghetti

I pre-cooked the chicken (cut it into small pieces) and veggies while spaghetti squash was in the oven.

After you remove the insides of the squash, mix in a skillet with the chicken, veggies, seasonings, mozzarella cheese and the cheese wedges until well-mixed & creamy - enjoy!!

Serving size: 1/4 recipe
Estimated calories: 246
7g fat
15g carbs
29g protein
7g sugar
429g sodium

That sounds amazing, I could subsitute the chicken for some tofu or seitan. mmmmm.... thanks for sharing.

I bake mine, then shred it into the strands and

a) sprinkle grated parmesan cheese and balance margarine on it
b) use it as noodles and cover it with a serving of spaghetti sauce
c) again use as noodles and use a pesto sauce

shrimp/chicken spaghetti squash alfredo! classico has pretty good alfredo sauce that's light in cals and suuuuper tasty!

I like this recipe http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Mushrooms-and-Herbs-10315
I've tried it, although I'm vegan, so I used mock Parmesan cheese...

Good luck with you squash...

I'll have to try these. Thanks for the suggestions. I'm trying to branch out into the squash family and will try some spaghetti squash next.

Second try... the first time MFP logged me out and ate my reply. :grumble:

I've done it with homemade spaghetti sauce, a few small meatballs, and shredded parmesan recently. It was quite good. Tried this in the past and was not so enthusiastic. I think I didn't cook the squash long enough that time. I also didn't toss the strands with salt and pepper before topping it the first time. Much better results this time arround!

Next time I plan to prepare it like a dish we used to make with conchiglie or orecchiette pasta. Bake the squash and cook up a pot of greens in vegetable stock or chicken broth... I usually use kale or chard, but you could use other dark, leafy greens. Chop the greens either before or after cooking as you'll want small pieces, drain, and set aside. Strip out the strands of squash and toss with salt and pepper. Remove sweet Italian sausage from the casing and cook it into crumbles. Drain some of the fat if the sausage renders a lot, or if it is low on fat, add a little olive oil to aid in the dressing of the squash. When the sausage is nearly done, toss in a generous amount of minced garlic. When that is complete, add in the cooked, drained greens and sautee for a few minutes, the add the squash strands and toss it all together. Top individual servings with some shredded parmesan. Hope that one turns out good.

As another poster mentioned, I'd like to try pesto on it. Serve the squash with pesto as a side, and serve with grilled chicken breast or seafood of some type (shrimp, scallops, or fish) and a salad with tomatoes. Yum!

I LOVE spaghetti squash!

I usually bake mine for about an hour or so at 350 or boil it (poking a few holes to vent steam)

For a "dressing" I take about 1/4 cup olive oil and heat it up with some herbs (sage works well, as well as oregano) with a little minced fresh garlic. Split the squash in half, remove seeds, fork out the "spaghetti" and use as much or as little of the dressing as needed -- salt and pepper to taste

I love spaghetti squash. I bake mine and make a homemade pasta sauce. It is so good. However, I don't like spaghetti squash reheated. It is best day of making.