how to cook spaghetti squash? and your fav recipes?

LOVE spaghetti squash! I cut mine in half...clean out the seeds and microwave until it is soft.

I cooked some cherry tomatoes with garlic and olive oil yesterday and tossed it with the cooked squash along with some crumbled Parmesan. I did the same thing today except I used sun dried tomatoes (I was out of fresh).

I saw a low carb recipe using zucchini. It was scooped out and topped like pizza with meat cheese marinara... or whatever you like! sounds good!

You can pierce these a few times, then put it in the microwave on the potato setting. Once cool, slit and scoop out seeds. Shred the squash out with a fork. Then put a little olive oil in a pan, whatever veggies and seasoning you like and serve it with a piece of baked chicken or fish topped with a small amount of your favorite cheese. Very filling.

Spaghetti Squash Au Gratin
1 spaghetti squash, cut in half, seeds scooped out
2 tablespoons of butter
1 small onion, sliced
1/4 teaspoon red pepper flakes
1 teaspoon thyme
3/4 cup sour cream
3/4 cup shredded cheddar cheese

Place the squash flat side down in a dish with 1/2 inch water, microwave for 10-15 minutes.
Cook the onion in the butter, add thyme and red pepper. Cook until brown.
Use a fork to scrape the insides of the squash out into a bowl. Add onions, sour cream, and half the cheese. Mix well.
spread into a greased casserole dish, top with rest of cheese. Bake at 375 for 15-20 minutes until squash is cooked,and it's brown and bubbly.

Taking note. Great recipes!

ROASTED SPAGHETTI SQUASH SEEDS (like pumpkin seeds)

I used olive oil but it tasted like butter (even my boyfriend thought so) YUMMY!!


1 cup winter squash seeds

1 tablespoon olive oil

1/2 teaspoon salt, or to taste
Check All Add to Shopping List .Directions
1.Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2.After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
3.Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Here is a recipe I recently tried and I love it. I had never thought of using it as a dessert but I have even made this for company and they loved it.
SPAGHETTI SQUASH PIE
Ingredients
1 cup fat-free evaporated milk (I used unsweetened Almond Milk)
1 cup water
1/2 cup Splenda sugar substitute
4 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup egg substitute
4 tablespoons fat-free margarine (optional)
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup cooked spaghetti squash
Directions
Preheat oven to 350*F. Coat a 9-inch baking pan with cooking spray.
Put all ingredients except squash in your blender and whiz on low for a minute or so.
Stir in the squash by hand. Pour mixture in the pan. Let stand 5 minutes.
Bake for 30-40 minutes or until just set. The top will puff up and brown.
NB: I like it better cold. The cornmeal settles to the bottom and forms a kind of sweet polenta crust.

Nutritional Facts for Spaghetti Squash Custard Pie
Serving Size: 1 (228 g)
Servings Per Recipe: 8
Amount Per Serving% Daily ValueCalories 72.3 Calories from Fat 1318%Total Fat 1.4 g2%Saturated Fat 0.4 g2%Cholesterol 47.7 mg15%Sodium 252.3 mg10%Total Carbohydrate 8.1 g2%Dietary Fiber 0.2 g1%Sugars 4.0 g16%Protein 5.8 g

My favorite Spaghetti Squash recipe is Buffalo Chicken Stuffed Squash.

1 Medium Squash cut in half. Microwave for about 10 min until almost done.
remove and place in baking dish, cut side up. Heat oven to 425.
In a sauté pan mix 8oz. chopped chicken with 1/2c buffalo sauce and 1/3c cream cheese. Mix until cheese is melted. Equally distribute filling btwn halves of squash, top with 1/8c of shredded cheddar each and bake for 10-15 min.

My version usually comes out to about 450 cal per half and is a ton of food! I've made it using a cauliflower buffalo sauce too, instead of all the cheese and it's just as yummy!

I make clam spaghetti squash.
For sauce:
1 can baby clams drained.
coarsely chopped green pepper,red onion ,4 sticks celery,red pepper .
Clove or 2 of garlic minced
2 cans sliced mushrooms or fresh mushrooms.
Put small amount of butter for taste in bottom of large skillet or wok.
Add ingredients and heat until veggies are as soft/crispy as you like.

Serve over cooked spaghetti squash - I do mine in the microwave cut in half and seeded before cooking. Once on plate top with 2 tablespoons grated fresh Parmesan cheese and grind of fresh black pepper.

Have also been known to turn it into a primavera by omitting the clams and adding whatever vegetable is in the house. Still Parmesan cheese on the and black pepper.

For the clam version - I calculated it at 331 cal per serving. I usually use 1/2 of the squash for supper and the rest for lunch the next day,. Right now have some in the fridge because I doubled the recipe yesterday so ate it last night and for lunch today. Will eat the rest for lunch and dinner tomorrow

these all sound delicious! Have one thats been sitting in my pantry for a while now, can wait to give it a spin!

I baked my spaghetti squash and then used it in homemade chicken noodle soup. I replaced traditional noodles with the squash. It was low calorie and super delicious!!!!