My favorite spaghetti squash recipe! What's yours?

well here is one of my all time favorite

Spaghetti squash alla carbonara:

Seed, and scrape out a spaghetti squash enough to get 1.5 lbs, toss with a little bit of olive oil, and salt spread single layer on a cookie sheet and put into a 350 degree oven for 13 mins. remove and set aside.

In a large sauté pan heat a little olive oil and sauté 3/4 cup pancetta (or bacon if you can't get pancetta) diced small until it takes some color and starts to crispen, then turn the heat off (leaving all the ingredients in the pan and setting the pan aside)

In a large bowl combine 8 eggs, 1/2cup each fresh grated Parmesan, and pecorino cheeses, a little salt and some fresh grated black pepper. Whisk together until mixture comes together and the cheeses are well blended/suspended in the mix

Return the skillet with pancetta to a medium heat, and once heated, add the spaghetti squash. Add the egg mixture and stir aggressively over the heat for 1-2 mins until egg mixture starts to look like a cream sauce...remove from heat, garnish with some fresh chives. and serve immediately.

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Could definitely use a variety of recipes to use for my spaghetti squash!

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I never heard of actual Spaghetti Squash, but I put Zucchini in mine, they don't get as soft. Ans of course thee kids like it better than squash.

I stir fry cooked spaghetti squash with eggs and green onion for a breakfast type meal. Or toss it with cooked tomato and basil (simple).

i love it, but its so hard for me to find it here in Fl , has anyone tried the spaghetti squash lasagna?? i haven't , i was just wondering if anyone has. its one of the best low calorie filling food that i know off, usually 1 cup is only 15 calories.

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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

Great Recipe!
I made this the other night but instead of mixing in cheese to the casserole, I used about 1/2 cup of low fat sour cream so it was a little more creamy. It was delicious! Ended up giving the recipe to 2 co-workers when they saw me eating it at lunch

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Mine is super easy but yummy. I dice it or slice it, cook it in some olive oil then let it simmer and cook down. I add some seasoning and a little I can't believe it's not butter (Yummmmmmmmmmmmmmmmmmmmm)

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