Spaghetti Squash

If you decide to cook spaghetti squash in the microwave, either cut it in half or cut BIG holes in it. Don't just poke it with a fork like you do for a potato. Use a big knife or something.

Why do I tell you this? Well, once upon a time a large spaghetti squash blew up, threw open the microwave door and spewed spaghetti squash strands all over my apartment great room. Cleaning it up was a chore, of course, but it's the sound of the squash explosion I remember most. I think it took several years off my life.

Omg!

Love this veggie! I will cut it in half, spray pan or you can drizzle with olive oil black pepper also. Baek for 45min-1 hr depending on size . cool and scrape out.
I like to serve with turkey meatballs and a little sauce cheese if you like.
also I hav eseen a recipe leaving it in the shell, top with dices tomatoes, basil, shredded cheese or a drizzle of oil

I've never had a problem cutting squash.. o.o This is kinda shocking to me. I'm weak as heck too as for upper arm strength. I just use a sharp butchers knife. Might have to wriggle the knife back and forth a bit but it generally doesn't take too long.
Chop it in half, scoop out the seeds, and toss it in the microwave with a little water in it. Boom! x3

http://www.kalynskitchen.com/2009/02/recipe-for-twice-baked-spaghetti-squash.html

This stuff is so good!!



Twice-Baked Spaghetti Squash with Pesto and Parmesan
(Makes about 6 servings, recipe created by Kalyn.)

Ingredients:
1 large spaghetti squash (6-8 lbs.)
1 T olive oil
1 tsp. Rosemary Garlic Rub (or use other seasoning of your choice
2 T basil pesto
1/2 cup + 1/4 cup parmesan cheese
salt and fresh ground black pepper to taste

Instructions:
Preheat oven to 400F/200C. Wash outside of spaghetti squash if it's dirty, then cut squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy gunk that's around the seeds.

Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and Rosemary Garlic Rub. Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl and discard skins. Gently mix in pesto and 1/2 cup parmesan cheese, then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more parmesan cheese. Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted. Serve hot.

I find I like the consistency better if I place it upside down in a glass cake pan, add about an inch of water, and bake at 425 for 25-30 minutes. Gets nice and tender and not as crunchy. We usually top ours with homemade spaghetti sauce - not very creative

awesome ideas flowing on this post. BUMP!

I'm definetly going to try these options. My friend is getting on track too and she likes spaghetti squash so I just e-mailed these to her. So excited to try them

Bump

I just made this tonight and it was yummy. My husband said it rivaled the restaurant version:

Spaghetti squash pad thai

http://food52.com/recipes/19448-spaghetti-squash-pad-thai

I used almond butter instead of peanut and measured about 860 grams of cooked squash for the dish.

I tried a few nights ago and gave up on cutting it until I did more research. With these suggestions, I think I'll try again. I really need a low-carb alternative to pasta!