Spagetti Squash or Butternut Squash Recipes?

I like my butternut squash simply roasted with olive oil, salt & pepper. It sort of carmelizes in the oven and tastes amazing!

I also like my spaghetti squash very simple. Cut it in half, scoop out the insides place both halves face down in a tray with 1 inch of water and bake until soft (can't recall cooking itmes off the top of my head, but I think it takes approx 40 min at 350, but you may want to double check that. ) when it's down, you can scoop it out of the shell with a fork, that's what gives it it's spaghetti-like look. I put a little smart balance butter substitute and salt in it, mix and serve. Easy-Peasy!!! Oh, and keep the squash seeds for roasting, they make a delicious and healthy snack!

Edited to say, I think you can also microwave the spaghetti squash which cuts down a lot of the cooking time.

I did the spaghetti squash last night. Cut it in two lengthwise with a sharp knife and scoop out the seeds and goop. Rub the cut edges with EVO, poke a couple holes in the shell and put face down in a glass dish and bake 50-60 minutes at 350. It is done when you can push on the shell and it dents in. Give it a few minutes to cool off and scoop it out with a fork. You might want to scoop it onto a paper towel to absorb some of the excess liquid. I cut up some cooked chicken breast, tossed it on top and covered it with spaghetti sauce and a couple tablespoons of parm/romano cheese. Yummmy!

This is one of my favorite recipes for spaghetti squash. I just make sure to drain the tomatoes and excess water from the squash after baking. So yummy!

Italian Turkey and Spaghetti Squash Pie from WW site

1 medium raw spaghetti squash
1/2 pound(s) lean ground turkey
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
29 oz canned diced tomatoes, undrained
1 tsp Italian seasoning, or more to taste
6 oz fat-free ricotta cheese
1 large egg(s)
1 spray(s) cooking spray, nonstick
1/2 cup(s) shredded fat-free mozzarella cheese

Instructions
Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes. (You can cook it much faster in the microwave)

Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.

In a same skillet, heat oil over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.

Place ricotta and egg in a food processor or blender; puree until smooth.

Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.

Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.

Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.