looking for spaghetti squash recipes

I just bake it in the oven for about an hour, then use a fork to string it into pieces. While the squash is baking, a make a tomato sauce with ground turkey. Make your tomato sauce, and while it's simmering, cook the turkey meat in a pan and then drain off the fat. Then add the turkey meat back to the sauce and let simmer for a while so that the turkey gets some of the sauce's flavor.

I used www.skinnytaste.com a lot for recipes.
I know there are some for spaghetti squash on there...

I cut the squash in half lengthwise. Scoop out the seeds. Cook one of two ways:
Rub EVOO on the flesh and place on large baking sheet. Bake at 350 for 50 minutes
OR
Prepare the squash as above, put plastic wrap on the flesh side, place on microwave-safe dish and nuke for 10 mins.

Once cooked let the squash sit for a bit to cool. With a fork shred out the 'noodles.'

Last night I made chicken Marsala over it.
Sometimes I put marinara over it.
I have made Alfredo sauce over it.

There is just about anything you can do with it!

Just posted a recipe that could be easily adapted for spaghetti squash

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> http://www.myfitnesspal.com/topics/show/1195082-bacon-shrimp-zoodle-scampi-162-serving

There is an AMAZING spaghetti squash carbonara on the Slender Kitchen website.

Here you go:

http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/

ha ha great minds think alike! Just made this and it is SO good. I made it with ground beef instead of sausage.

Here are a few:
http://mypostgradliving.wordpress.com/2013/11/06/layered-mexican-style-spaghetti-squash/
http://mypostgradliving.wordpress.com/2014/01/28/shrimp-spaghetti-squash-with-a-creamy-avocado-sauce/
http://mypostgradliving.wordpress.com/2013/09/23/spaghetti-squash-bake/

Cut in half lengthwise, scoop out the seeds, rub with a little olive oil and sprinkle with herbs. Place cut side down on a cookie sheet and bake for about an hour on 350 degrees. When baked, I scoop out all the flesh and store in a ziplock container. I love a cup of it for lunch just reheated in the microwave. I skip the sauce and sprinkle with a little feta cheese and bacon....it's like comfort food with hardly any calories and very filling!

This is an old weight watchers recipe and it is fantastic! Everyone in my house will eat a big helping of this.


Stuffed Spaghetti Squash
1 spaghetti squash (1-1/4 to 1-1/2 pounds)
2 t olive oil
1/2 c each diced onion and red bell pepper
1 garlic clove minced
8 ounces ground turkey
1 c canned whole tomatoes, chopped
1/2 t oregano leaves
dash each salt & pepper
2 ounces Shredded Mozzarella or Cheddar Cheese (I use mozzie)
1 tablespoon italian parlsey chopped

Cook the squash (in oven at 400 degrees for abut 45 mins or in the microwave - make sure you poke holes in it before you cook it, and watch that you take it out when it gets soft or it will explode - I've got photographic proof!)

Cut squash in half, remove & pitch seeds. Pull remaining strands out into a bowl. If you want to be fancy, you can save the shells for baking the casserole in.

In small skillet heat the oil and add the onions, pepper and garlic and saute until translucent. Stir in the turkey and saute until the turkey is no longer pink. Add the tomatoes seasoning and the squash and cook, stirring occasionally, until the liquid has been absorbed. Spoon 1/2 the mixture into the shell (or toss it all in a pan) and bake it for 20 mins. Sprinkle the cheese on top and broil until the cheese is browned. Sprinkle with parsley.

Bump

I freeze the "noodles" in single servings for lunches... a quick one is the squash with a wedge of Laughing Cow cheese and some bacon bits, heat in microwave, add chopped tomato...yum!

I didn't read the above comments so sorry if this is duplicate:

I cut mine in half lengthwise, scoop out the middle mush and seeds, place it in a deep microwavable dish crater up, fill the crater with water, place the other half back on top, cover dish, microwave for 10 minutes, take out (be careful it gets HOTTTT), remove top half, check water, refill if needed, replace top half, re-cover and cook another 7-10 minutes. take out, let cool, drain water and scoop into a strainer with a fork to create "noodles". Let it drain well.

For toppings I like to eat it with grilled chicken breast cut up, low fat Ragu alfredo and diced tomatoes, or marinara, ground chicken or beef and broiled/baked zuchini sliced up.

I substitute cooked spaghetti squash for noodles in sorta-homemade soups. It stays crispy for some nice mouth feel, and it has a fraction of the calories. Here's my flexi-recipe:

1 32 oz. box of broth
6 to 8 oz of protein (beef, chicken, tofu)
2 cups mixed veggies (I use frozen mixed veggies)
spices to taste (I like poultry seasoning and a bay leaf)
1/2 spaghetti squash, cooked and "forked" out of the rind
Splash of wine

Put everything in a pot. Bring to a boil. Eat it up.