My favorite spaghetti squash recipe! What's yours?

Saving for later - have a big one on the counter waiting for me!

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Made this last night: I have a big family so don't mind the big numbers.

11 servings( 1cup each)

11 cups cooked spaghetti squash(I boil mine)
11 2oz servings of chicken(called for grilled but it's cold out so I boiled)

I sauted garlic in 3T butter(out of olive oil) then added squash and continuted to saute
added 1.5 cups of frozen cut brocoli saute for 5-7 min.
added 2 cups frozen peas saute for 5 minutes add cooked chicken at this time as well
added 1 container philadelphia italian herb and cheese cooking cream(less fat kind)

cooked until I was happy with consistency. added some pepper and voila.

I was so surprised when this equaled 163 calories per serving. I ended up having a very low day yesterday on accident because of it. Next time I'll serve something with it..lol. Anyway all family members enjoyed it from the 20month old to the 36yr old.

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We love spaghetti squash and will try mixing just about anything with it. The other night I threw chicken, a piece of bacon, basil and minced garlic in a pan and cooked it and then mixed that in with the spaghetti squash (cooked in the microwave), chopped tomatoes and parmesan cheese, delish.

We cooked one for the first time the other night. It was incredibly hard to cut open? Is that normal? We microwaved ours and it 'forked' easily but it was a little crunchy. I didn't like the texture. Is this normal? Or I wondered if maybe ours wasn't ripe yet??

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Wash it, cut it in half, scoop out seeds, put into large microwavable bowl and cover it with plastic wrap or a lid; microwave on high 7-10 minutes, depending upon the size of the squash. The squash is done when you can easily scoop it off the thick skin. Now the fun part--use the squash in place of spaghetti noodles--top with spaghetti sauce and parmesan cheese--yum! I like putting leftover spaghetti squash into commercial soups like carrot and ginger soup or a commercial vegetable soup. Very filling and very delicious.

Two years ago, I grew spaghetti squash and they were so prolific that I was hauling bags to friends to give away. Everyone wanted more. Fresh, home-grown squash are moister and sweeter than the ones I usually get at the grocery store. Can't wait for next year's summer garden!

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thanks for sharing. i bought a spaghetti squash at the store today

We cooked one for the first time the other night. It was incredibly hard to cut open? Is that normal? We microwaved ours and it 'forked' easily but it was a little crunchy. I didn't like the texture. Is this normal? Or I wondered if maybe ours wasn't ripe yet??

I cooked it recently and liked it with a little bit of crunch, but DH doesn't. I read that you can saute it after microwaving it or after baking as well and it changes the texture. I'm going to do that next time. Or maybe we aren't cooking it long enough??? Hope someone answers who cooks it regularly.

whats it taste like?

It's kind of hard to describe. If you like yellow squash you will like spaghetti squash IMHO. It has a unique flavor.

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So many good ideas! I'm going to stock up and freeze a bunch!
On an I-don't-feel-like-cooking night, I nuked some leftover squash with salt, pepper and a laughing cow garlic and herb wedge. Not half bad!