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My favorite spaghetti squash recipe! What's yours?

Australia2013

I love spaghetti squash. I could eat it for almost every meal and be happy. Normally I don't care for the fall because I know that winter is coming up shortly after and I hate the cold but last night when I was grocery shopping I found a reason to love the fall. The spaghetti squash are huge! Sure, you can buy them year round but they are small, barely enough for both my husband and I to have for a meal and I like to cook in bulk. I got a squash last night that was at least 7 pounds and I can't wait to cook it! The following is my favorite way to eat spaghetti squash but I would love some more recipes!

Needed
1 spaghetti squash
2 bell peppers (your choice color - I use red and green)
Minced garlic
1 onion
2 tomatoes
Olives
Crumbled feta cheese

Preheat oven to 375
Cut 1 spaghetti squash in half and clean
Place cut side down on a baking sheet that has been sprayed with non-stick spray and bake for 45 minutes (or until you can easily pierce the shell with a fork)

While the spaghetti squash is cooking, cut up 1 red pepper, 1 green pepper, 1/2 to 1 whole onion (your choice depending on love for onions), and heat up in a pan with minced garlic to taste. I usually use 2-3 tbs of garlic but then I really like garlic. Once the onion is a little soft, add diced tomatos and olives until they are heated.

When the spaghetti squash is done, take out of the oven and using a fork scrap the interior longways to form the "noodles" and put them in a large bowl. Toss with the veggies and then serve with crumbled feta cheese on top.

Replies

hedwardsb

Bump

Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
1 tablespoon olive oil
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
1 container (6 oz) plain greek yogurt
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place on cooking pan and roast until done. In a medium sized skillet over medium heat, add the oil, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, yogurt and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Bump

bump

bump

I served it for company and didn't tell the girls and they thought it was pasta.

Try Tilapia Piccatta if you like capers. No breading, olive oil, pepper & lemon juice with a sauce made of butter or sub (not much - a pad or less) capers & more lemon juice - a heaping teaspoon of sauce for a 4 oz filet is full of flavor. Amazing.

Jaytee79

Great ideas thanks!

shercoup

bump for later..thanks

avababy05

I just tried Spaghetti squash for the time after reading this thread.I LOVE IT! So many good ideas.anmd my favorite part,You can eat a TON of it because there's so few calories!

brookehe

Credit www.skinnytaste.com for original recipe

BAKED SPAGHETTI SQUASH & CHEESE
(7 servings of 1 Cup/ 165 Calories each)

5 1/2 C. cooked* spaghetti squash (about 2)
1 T. Butter
1 T. Olive Oil
1/4 C. Onion, diced
1/4 C. flour
2 C. skim milk
1 C. fat-free chicken broth
8 oz. Sargento 2% reduced fat mild cheddar
salt & pepper to taste
4 C. baby spinach
1/8 C. grated parmesan

Oven: 375 for 25-30 minutes

* SPAGHETTI SQUASH: cut in half lengthwise, remove seeds. In glass dish, put 1/2 inch water and place squash in flesh down. Microwave on high 12 minutes (or oven bake for 1 hour). When cooked, shred squash flesh with fork to make "spaghetti" strands.

Heat butter and oil over medium heat until melted, add onions and cook 2-3 minutes. Add flour and stir continuously for 1-2 minutes. Add milk and broth and whisk continuously until liquid boils then thickens (about 2 minutes). Salt & pepper to taste. Remove from heat and add cheddar, stirring until cheese is melted. Add squash and spinach and pour all into baking dish. Sprinkle parmesan on top and bake until golden and bubbly (25-30 minutes).

Annaruthus

I have never cooked with spaghetti squash before. I'm going to buy one this weekend, and give it a shot!

brookehe

Bump!

jkmiller82

I'm making this for dinner tonight! I love skinnytaste.

Cheesy Baked Spaghetti Squash:

http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html

CornellGirl

I put honey and cinnamon on mine - DELISH!

luv23quilt

I'm really trying to get in the groove and like spaghetti squash, and cooked it for the first time last week; but it came out crunchy....yuk! i've tried to microwave it to finish cooking after I made the spaghetti but it hasn't worked. What did I do wrong??

fwilson1031

bump

sammiz1

Thank you everyone for sharing! I don't have a favorite recipe...but I am hoping one of yours will become a fav!!

scamp76

These all sound great! I've never tried spaghetti squash before and am excited to give it a try!

slimcakelady

Bump...I've always wanted to try spaghetti squash.

CornellGirl

Crunchy as in burnt?

Crunchy as in hard/ al-dente?

I cook mine in a pan filled with an inch of water at 325 F for 30 minutes.

skcardiog

Bump for tomorrow's shopping list . . .

slimcakelady

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

Bump!

BlessedHeart

YUM-O! :flowerforyou: *Bump*

slimcakelady

Bump!

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!

saving for later

Saving for later!

bump

delish!! bump

Spaghetti squash maked with cheese and spinach

Baked Spaghetti Squash and Cheese

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Servings:7 • Serving Size:1 cup • Old Points:4 pts • Points+:5 pts
Calories:165 • Fat: 8 g • Protein:10 g • Carb: 16 g • Fiber:2 g • Sugar: 6.5 g
Sodium:278.5 mg (without salt)
Ingredients:
• 5 1/2 cups cooked spaghetti squash (from about 2 small)
• 1 tbsp butter
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1/4 cup flour
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• salt and pepper, to taste
• 4 cups (about 4 oz) baby spinach
• 1/8 cup grated parmesan
Directions:

Pre heat the oven to 375ºF.
Cut the squash in half lengthwise
Remove and discard seeds.
Place squash on a baking sheet.
Bake until tender, about 1 hour.
Separate the strands of squash with a fork and place in a medium bowl;
Discard shells. Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat.

Add onions and cook about 2 minutes.

Stir in flour.

Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring;
Season with salt and pepper.
remove from heat

Add cheddar cheese and mix well until cheese is melted.

Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach,

Pour into a baking dish and sprinkle parmesan cheese on top.

Bake until bubbly and golden 25 to 30 minutes.
Makes 7 cups.

beverlyl64

That sound so good! Going to try this

I love spaghetti squash. I could eat it for almost every meal and be happy. Normally I don't care for the fall because I know that winter is coming up shortly after and I hate the cold but last night when I was grocery shopping I found a reason to love the fall. The spaghetti squash are huge! Sure, you can buy them year round but they are small, barely enough for both my husband and I to have for a meal and I like to cook in bulk. I got a squash last night that was at least 7 pounds and I can't wait to cook it! The following is my favorite way to eat spaghetti squash but I would love some more recipes!

Needed
1 spaghetti squash
2 bell peppers (your choice color - I use red and green)
Minced garlic
1 onion
2 tomatoes
Olives
Crumbled feta cheese

Preheat oven to 375
Cut 1 spaghetti squash in half and clean
Place cut side down on a baking sheet that has been sprayed with non-stick spray and bake for 45 minutes (or until you can easily pierce the shell with a fork)

While the spaghetti squash is cooking, cut up 1 red pepper, 1 green pepper, 1/2 to 1 whole onion (your choice depending on love for onions), and heat up in a pan with minced garlic to taste. I usually use 2-3 tbs of garlic but then I really like garlic. Once the onion is a little soft, add diced tomatos and olives until they are heated.

When the spaghetti squash is done, take out of the oven and using a fork scrap the interior longways to form the "noodles" and put them in a large bowl. Toss with the veggies and then serve with crumbled feta cheese on top.

mamasmaltz3

Bump for recipes.