Spaghetti Squash Recipes?

I just tried making one a few months ago and it came out great!! Basically what you do is cut it in half length wise and scoop the seeds out. Flip them upside down on a cookie sheet and bake it at 350° for an hour I think. Take them out of the oven and let them cool for a few minutes and scape out the insides. Add butter, salt, and pepper and you can eat it straight or add spaghetti sauce if you want.

I love the above too!...You can also add a little extra virgin olive oil...some chopped basil and a lil parmasean...Soooooo deeeeeelish! The only pain I find is cutting the darn thing....

If you go to skinnytaste.com and search for Spaghetti Squash Lasagna you won't regret it. It was so good. Just drain the squash really well or it gets a little watery. Still yummy.

I bake it same as above... but add some becel (a tablespoon is enough) and some italian seasoning (the dry herbs) and low-fat parmesean cheese... mmmm...:happy:

You can cook it in the microwave. You have to poke a bunch of holes in it (I use a meat thermometer, but anything that pierces works). Put in a dish to catch the juices, then put in in the microwave on high for ten minutes. After it's done, leave it in the microwave for another five minutes to finissh cooking. When it's done, cut it in half, scoop out the seeds, then scrape the squash away with a fork.

I use them for everything.... with meatballs, etc. One of my favorites recently is to cook up a chicken sausage or two with roasted red peppers, sweet onion, scallions, garlic, and canned tomato sauce in a sauce pan and then pour it on top of the squash. So good.

I kinda just winged it. And I hate cooking. So imagine how silly I looked when I did all this.

I poked a ton of holes in it and stuck it in the microwave for 8 minutes.

I made sauce with Hearty Light Prego (or something like that) and turkey meat.


Cut the spaghetti squash in half after its cooled and scoop out the seeds. Then take a fork and scrape long ways. I didn't add anything into it like butter (didn't know you were supposed to! lol) but it tasted great.

Its not pasta, but to think a cup is only a few calories-totally worth the trade

I just poke a bunch of holes in mine, bake at 350 for one hour and then cut it in half and scrape out the insides. I personally like to drown out the taste of the squash by adding garlic & onion powder before my tomato meat sauce, but it's totally up to you! I've also tried a recipe for spaghetti squash au gratin which was pretty good! I've been meaning to try a pesto sauce with it as well

I just tried making one a few months ago and it came out great!! Basically what you do is cut it in half length wise and scoop the seeds out. Flip them upside down on a cookie sheet and bake it at 350° for an hour I think. Take them out of the oven and let them cool for a few minutes and scape out the insides. Add butter, salt, and pepper and you can eat it straight or add spaghetti sauce if you want.

I love the above too!...You can also add a little extra virgin olive oil...some chopped basil and a lil parmasean...Soooooo deeeeeelish! The only pain I find is cutting the darn thing....

Ditto! Get a large knife and keep your fingers out of the way. Look for a squash that is a darker yellow. The lighter ones aren't as ripe. I generally only cook mine for 1/2 hour or maybe 45 minutes for a large one. The longer you cook it, the "softer" it gets, so if you like your "noodles" al dente, go with a little less time. Also, if you like, you can keep the seeds and roast them... if you like pumpkin seeds, you'll most likely like other squash seeds, too. I lightly spray a baking sheet, scatter the rinsed and drained seeds over it, and very lightly sprinkle them with popcorn salt (I like it fine). Bake at 250-300 degrees for 15-30 minutes... keep checking them. You don't want them to turn brown, unless you like a "smoky" flavor! You'll learn over time what the right temp/time is for your taste.

If you just want to try it out, Ruby Tuesday has a Roasted Spaghetti Squash side that is oh-so-yummy and quite simple.

Here is how I made the spaghetti squash , next time i will use classico pasta sauce tomato basil, the diced tomatoes made a lot of water.


Squash - Winter, spaghetti, cooked, boiled, drained, or baked, without salt, ele3 cup
Light Life - Smart Ground Original,
Hunt's - Diced Tomatoes - 100% Natural Rosemary & Oregano,
Great Value (Bb) - Petite Diced Tomatoes,
Mushrooms - Raw, 2 cup, pieces or slices
Oil - Olive, 1 tablespoon
Garlic - Raw, 3 cloves

Ate One cup but, this recipe makes 8 cups
Per Serving: 117calories 488 sodium 2fat 10protien 5 fiber 6sugar

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I just tried making one a few months ago and it came out great!! Basically what you do is cut it in half length wise and scoop the seeds out. Flip them upside down on a cookie sheet and bake it at 350° for an hour I think. Take them out of the oven and let them cool for a few minutes and scape out the insides. Add butter, salt, and pepper and you can eat it straight or add spaghetti sauce if you want.

I love the above too!...You can also add a little extra virgin olive oil...some chopped basil and a lil parmasean...Soooooo deeeeeelish! The only pain I find is cutting the darn thing....

Do you have an electric knife? That is how I cut mine and it works awesome!

Thank you for the tip!:happy:

Put it in the microwave as many have suggested. The oven is fantastic, but sometimes takes a bit too long. Once you've microwaved it, it shreds to look just like spaghetti. I toss with a bit of butter and lemon infused sea salt and use as a side dish. You can also mix it with fresh crushed tomatos and some turkey sausage. I am not a fan of using spagghetti sauce with it. It's a bit heavy on the squash. I do like it with a parsely pesto though. You really cannot hurt it. Just go with what feels right.

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