how to cook spaghetti squash? and your fav recipes?

Cut the squash in half and scoop the seeds out. Bake it face down in about 1/2 an inch of water at 375 degrees for 35-45 minutes. Then all you have to do is scoop out the insides with a fork. It's SO easy!

I usually eat mine with some homemade avocado pesto.

1 avocado
1/4 cup fresh basil
3 tsp lemon juice
1 clove garlic
salt and pepper to taste

then just throw that in the blender or food processor and you have a topping! I also like to add some fresh mozzarella or parmesan on top when I'm done. Enjoy!

Easiest way to cook it is to pierce it in several places with a knife and microwave until it's soft (5-7 min usually, depending on size). Then cut in half, de-seed and use a fork to remove the threads.

It's good plain, or with any pasta sauce. I also like it tossed wtih parmesan cheese, or with olive oil and fresh peas. It also makes a good replacement for noodles in a stir fry.

And it is awesome with mushroom / white wine sauce. Serve that with grilled chicken breast for a low cal alternative to chicken marsala.

great ideas !

I first did spaghetti squash by baking face up with no water in the pan...LESSON LEARNED. It wasn't bad but the texture wasn't quite right. Bake face down with some water in the pan like a PP said after cutting in half length wise and scooping out seeds. I then made a sauce with ground sausage, tomato sauce, some black olives, and mushrooms with some garlic, black pepper, and a little salt.

Think I'll try it this weekend! Thanks for the cooking tips Does spaghetti squash go better with a cream sauce or marinara?

I just made the skinnytaste spaghetti squash and cheese.... It was sooooo good!

I just made the skinnytaste spaghetti squash and cheese.... It was sooooo good!

I actually have a pan of this in my fridge right now...just had some for lunch! It's yummy!! The kids love it as well

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I just made the skinnytaste spaghetti squash and cheese.... It was sooooo good!

I actually have a pan of this in my fridge right now...just had some for lunch! It's yummy!! The kids love it as well

It is BEYOND amazing. I am going to make it as a side dish for the holidays as a lower carb option.

I loved that you can throw a spaghetti squash in the crockpot because cutting one of those things can be a bit dangerous. I just threw my squash in the crockpot with 1/2 cup of water for 2 -3 hours. Cut like a dream.

My favorite is Jackson's Spaghetti Squash (from The Biggest Loser). Yummy!!!

Jackson’s Sassy, Saucy Spaghetti Squash
(Makes 4 Servings)

Ingredients:

1 Spaghetti Squash
8 oz Ground Turkey or Turkey Sausage
2 Cups Low-Sodium Spaghetti Sauce
½ Large Onion, Diced (I prefer red)
1 ½ cup Sliced Mushrooms
3 Cups Baby Spinach
4 Tbs. Mozzarella Cheese (Optional)
Garlic
Salt & Pepper

Per serving:
Calories: 252
Total fat: 6.4 g
Sat Fat 2g
Carb 30 g
Fiber 6g
Sugars 17g
Protein 21g
Cholest. 43mg
Sodium 332 mg

This is my favorite recipe and I eat it almost every day on the ranch. It is packed with nutrient dense vegetables and is a great source of fiber. It’s also very low in calories so you get a lot of bang for your buck.

1. Cut either end off of the spaghetti squash. Cut it in half lengthwise and use a spoon to scrape out all of the guts. Wrap both halves in plastic wrap and throw in the microwave for about 10 minutes.

2. While your squash is cooking, begin to brown the turkey and sauté your onions and mushrooms. Season with salt and garlic.

NOTE: Most chefs will tell you to do cook your meat and vegetables in separate pans. I, however, hate doing dishes and, therefore, choose to ignore most chefs.

3. Once your turkey is brown add the spaghetti sauce and spinach to the pan. Cook until the sauce is hot and the spinach has wilted down.

4. While your sauce is heating up, take your spaghetti squash and begin to shred it with a fork. If it doesn’t shred easily, put it back in the microwave until it begins to fall apart.

5. Put 1cup of shredded squash with 1 cup of the turkey/sauce mixture On a plate. Top with one Tbs. of Mozzarella cheese and sprinkle with Salt and Pepper if desired. Serve with a GENEROUS portion of steamed veggies or a side salad (my favorite is steamed broccoli

The avocado pesto sounds delicious!

I always come back to just butter. Spaghetti squash has such a subtle sweet flavor and is so low in calories itself, that salted butter is about all it needs. What else can you eat with a few pats of butter and still be low calorie?

Sometimes less is more and definitely true here.

I have one in my fridge, now I have a great reason to get it baked!!

Here's one of my favorites from South Beach Diet.
I've never found a 1lb spaghetti squash, so I usually end up getting the smallest one at the store and doubling everything else.
It makes enough for two servings for dinner and a side for lunch for several days.
Italian Style Spaghetti Squash
INGREDIENTS

1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/2 medium zucchini, cut into 1/2 inch dice
2 medium tomatoes, diced
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup reduced-fat grated Parmesan cheese (optional)
1/2 small lemon, sliced
DIRECTIONS

1
Place the squash halves, cut sides down, in a glass baking dish. Add 1/8 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool slightly.
2
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
3
Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices.

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