spahetti squash - need inspiration!

Hi!

I bought spaghetti squash but i'm tired of the same old tomato sauce variation over the squash strand. Any body have original recipe to share?

The last time we made spaghetti squash I made a sauce to go with it. I can't remember the brand now, but there was spaghetti sauce in a jar but to give it more protein for me I cooked lean ground beef in a pan and then once that was browned I added a few cups of the spaghetti sauce and together it tasted great. I think the last flavor of the sauce that I bought was spinach and cheese, or something like that.

Try this one... Have made this several times. Family favorite..

http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-squash-casserole-ricotta-spinach-00000000048458/

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Serves 8| Hands-On Time: 15m| Total Time: 1hr 30m
Ingredients
1 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 15-ounce container ricotta
1 large egg
4 cups baby spinach, chopped
1 garlic clove, chopped
1/8 teaspoon ground nutmeg
kosher salt and black pepper
2 cups grated mozzarella (1/2 pound)
Directions
Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.
By Caroline Wright
See Nutritional Information for this recipe »
Nutritional Information
Per Serving
Calories 245Calories From Fat 142
Fat 16g
Sat Fat 9g
Cholesterol 76mg
Sodium 514mg
Protein 14g
Carbohydrate 13g
Sugar 4g
Fiber 3g
Iron 1mg
Calcium 295mg

Try this one. I made it twice and turned out great each time

"low carb Greek lemon chicken soup"

Yield: 8 servings

Serving Size: 1.5 cups



Ingredients

4 cups cooked, shredded chicken
10 cups chicken stock or broth
3 eggs
1/3 cup fresh lemon juice
2 cups cooked spaghetti squash
1/4 cup fresh parsley, chopped
salt and pepper to taste
freshly grated parmesan cheese (optional)
Instructions

Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture – don’t just dump it in or you’ll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary – don’t bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).
Notes

Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g protein

BUMP! have never tried/cooked spaghetti squash. I'm inspired!

Yeah I always serve it with tomato sauce and meatballs. But I always have some left over. Last time, I put a little butter in a pan and just fried them up like hash browns and ate them with eggs. Topped with a little sea salt. Squash browns!

last time i even used spaghetti squash i made it as a shrimp scampi. amazing taste and perfect texture with all that garlicy goodness.

OR with pesto, mozzarella, and tomato mmmmm so fresh and delicious!

I was JUST trying to figure out what to do with the one I bought. I actually eat high carb use pasta, but I love trying new veggies. I see a couple on here that look pretty good. This is the one I found on Pinterest that I think I'll try tonight. Sounds like it'll be great with the spinach and mushrooms, yum! I'll use veggie broth and no wine though, definitely more seasoning and maybe a little parmesean.

Spaghettti Squash with Sauteed Spinach & Mushrooms

2 small or 1 large spaghetti squash
1 large leek
3 cloves garlic
1 container mushrooms
1 bag baby spinach
1/2 cup chicken stock
1/8 cup dry white wine, optional
salt and pepper, to taste
olive oil, for sauteeing

Method:

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place flesh-side-down on a cookie sheet and bake for approximately 45 minutes until it pierces easily with a fork. Remove from oven and let cool. With a fork, scrape the insides of the squash and add the spaghetti strands to a bowl. Continue scraping until you’ve emptied the entire squash. If it’s hard to scrape, try returning the squash to the oven for another 10-15 minutes. The strands will be soft with just a little bite to them.

In the meantime, slice the leek in half vertically and wash well to remove dirt. Dry on paper towels and and cut crosswise into thin slices. Saute the garlic and leek in olive oil for a few minutes. Add mushrooms and continue to saute until mushrooms are soft and lightly browned. Add spinach (don’t worry if it won’t fit in the pan, it will wilt down into nothing in seconds) and pour in chicken stock. Stir the spinach until wilted and add wine. Season with salt and pepper. Add spaghetti squash and stir to combine. Adjust seasoning, if needed. Saute for a few minutes. Serve immediately.

I use spaghetti squash to stretch lean cuisines....the beef broccoli.. the really lo cal ones when in a hurry at work

bump

Spaghetti squash carbonara. My kids love this. I don't know how healthy it is because it has bacon, cheese and wine, but it is delicious.

http://www.foodnetwork.com/recipes/emeril-lagasse/spaghetti-squash-carbonara-recipe2.html