Spaghetti squash

Spaghetti Squash Tetrazzini
1 squash (roughly 4 C)
9 oz cooked and cubed turkey or chicken
2 C mushrooms sliced
3/4 C skimmed milk
3/4 C turkey or chicken stock
1 1/2 TBSP corn starch
2 TBSP Sherry
1/4 C + 2 TBSP grated parmesan cheese
salt & pepper to taste

Bake the squash at 350 for 45-60 minutes until done. Scrape out strands and mix in large bowl with cubed turkey and mushrooms. In saucepan on stove, heat broth and 3/4 C of the milk until it begins to release steam. Mix the corn starch into the last 1/4 milk and slowly add to the broth/milk mixture. As the sauce begins to thicken, add 1/4 C Parmesan and salt and pepper to taste. Once sauced has thickened, removed from heat and add sherry. Stir in well and pour into spaghetti squash/mushroom/turkey mixture and stir to combine. Pour into 8" X 11" casserole dish, sprinkle 2 TBSP of parmesan over the top and bake at 375F for 30 minutes. Calories will vary a bit depending on your stock and cheese but the recipe makes 4 servings at around 233 =/- cals, 20.5g protein, 19.1g carbs, 7.8g fat. It is super good!!!! Enjoy!

Use it as pasta in any recipe you have. i.e.
Shrimp scampi over spaghetti squash
spaghetti squash with garlic and oil
broiled fish over spaghetti squash
spaghetti squash, zucchinni spaghetti, onion sauted
spaghetti squash as a side to anything...

I have made spaghetti squash with a bolognese sauce recipe found on pintrest, it was delicious and more filling than any other spaghetti squash recipes I've had.

Butternut squash soup


The versatility of the humble butternut squash is amazing. The secret is not to overcook it. It is also a naturally high source of omega 3. A measuring cup of cooked squash is just under half the daily recommended allowance and only 36k calories. It is also delicious raw and can be cut into sticks and used similarly to raw carrot and celery for dips.

The following recipe is the most simple and nutritious way to get the most out of your squash
Ingredients – Serves 4 or freeze.

• 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
• 1 small carrot, peeled and sliced
• 1 stick of celery sliced
• 1 white onion or 4 small shallots chopped
• 1 vegetable [or chicken] stock cube
• 1 tsp fresh ginger and a sprinkle of nutmeg
• I tblspn cold-pressed extra virgin olive oil
• 1 tsp of lime, juice
• A twist of freshly ground black pepper
• 1 tbsp. crème fraiche or yoghurt (optional)

1. Steam the vegetables for not more than 10 minutes
2. Lightly soften the onion and ginger in a pan with olive oil and remove from heat
3. Put steamed vegetables and onion and ginger into a blender
4. Dissolve stock cube into about 500mls hot water (depends on how thick you want the soup)
5. Blend lightly and reheat if necessary but not too much.
6. Serve at once with optional crème fraiche or yoghurt

pondee629 wrote: »

Use it as pasta in any recipe you have. i.e.
Shrimp scampi over spaghetti squash
spaghetti squash with garlic and oil quote]

^^These are my favorite ways.

Hungry-Girl just posted her Top ATE SS recipes here: http://www.hungry-girl.com/go-to-guides/best-of-hg-spaghetti-squash-recipes?s=today

I love pizza... So after cooking I add my favorite pizza toppings and pop it back in the oven for 10 minutes. Less carbs and all the flavor!

Love spaghetti squash! I have roasted, microwaved and grilled. All wonderful! Most often I serve some sort of sauce on top. I have added cooked squash to soup and made hashbrowns with leftover squash. I plan on trying a new experiment this week. Sofrito and Beans. Here is a link to many of the recipes I have tried. soupspiceeverythingnice.blogspot.com/search/label/Spaghetti%20Squash

It's amazing in a billion ways. One of my go-to recipes is http://paleogrubs.com/stuffed-spaghetti-squash-recipe