My favorite spaghetti squash recipe! What's yours?

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looks sooo good!

bump - can't wait to try these

my mom uses it in replace of noodles in her soups

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.

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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.

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.

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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!

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!

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...

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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.