Spaghetti Squash

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Replies

  • shadowfax_c11
    shadowfax_c11 Posts: 1,942 Member
    I like it peeled and cut into cubes and put into a soup. It's lovely with some chicken broth and other veggies, a little Marjoram garlic pepper and butter.
  • browneyes1520
    browneyes1520 Posts: 94 Member
    I'm making spaghetti squash chow me in this week. Looks so good
  • candiejayne
    candiejayne Posts: 37 Member
    I would love some Asian recipes. It's my favorite but I'm already sick of chicken and broccoli lol
  • dklibert
    dklibert Posts: 1,196 Member
    here is an Asian style spaghetti squash I tried. soupspiceeverythingnice.blogspot.com/2014/10/asian-spaghetti-squash.html

    Asian%2BSpaghetti%2BSquash2.jpg

  • kar328
    kar328 Posts: 4,159 Member
    Since I'm not fond of cooking, I'm kind of boring, so I stab it with a knife a few times, then microwave it. I scoop it in a dish, add marinara sauce and chunks of fresh mozzarella. I put that back in the microwave until the cheese is melted. I'm becoming really fond of spaghetti squash and make it once a week, I'm going to have to try roasting it one of these days.
  • zalmann919
    zalmann919 Posts: 24 Member
    candiejayne wrote: »
    I bought my first one today. What are your favorite recipes for it?

    I just finished making this Spaghetti Squash Lasagna that was on the MFP blog the other day. Used my own homemade Marinara.

    ...and it's wonderful, especially after reheating the next day.
  • candiejayne
    candiejayne Posts: 37 Member
    Thanks! I'm thinking about roasting it tonight for tomorrow night's dinner.
  • chrissyandjoe
    chrissyandjoe Posts: 2 Member
    I made it with clam sauce on Ash Wednesday and will definitely make it again
  • RebeccaSlabaughThitaram
    RebeccaSlabaughThitaram Posts: 7 Member
    I think it taste kinda tart and Mediterranean flavors go well with it. I second the feta but would add olive (any color) lemon, grape tomatoes... i like it warm or as a cold salad.
  • candiejayne
    candiejayne Posts: 37 Member
    I did baked chicken, spaghetti sauce and the squash tonight. I was surprised that it was crunchy. It definitely doesn't replace pasta for me, but it was good and I'll buy it again.
  • louann_jude
    louann_jude Posts: 307 Member
    p9qp9u403wi9.jpg

    I did this for dinner last night. It was so good. A chicken and broccoli lo mein. I will make it again.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    candiejayne wrote: »
    I did baked chicken, spaghetti sauce and the squash tonight. I was surprised that it was crunchy. It definitely doesn't replace pasta for me, but it was good and I'll buy it again.

    Sounds undercooked! The spaghetti squash should be soft. Did you roast it for 40-50 mins?
  • Francl27
    Francl27 Posts: 26,371 Member
    How do you log the stuffed spaghetti squash though? I haven't bothered with it because I just can't figure it out. Usually I log it all raw then weigh the final product, but you don't eat the skin, and the skin definitely changes weight after cooking... and obviously it's impossible to just weigh the edible cooked squash portion...

    So I just scoop the squash out and mix it up in a bowl instead...

    But yeah, typically I just use a meat sauce on it, like I would with pasta.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    edited February 2016
    Francl27 wrote: »
    How do you log the stuffed spaghetti squash though? I haven't bothered with it because I just can't figure it out. Usually I log it all raw then weigh the final product, but you don't eat the skin, and the skin definitely changes weight after cooking... and obviously it's impossible to just weigh the edible cooked squash portion...

    So I just scoop the squash out and mix it up in a bowl instead...

    But yeah, typically I just use a meat sauce on it, like I would with pasta.

    The stuffed spaghetti squash has the squash taken out once it's cooked, then you can weigh it, and weigh each other ingredient as you put it into the bowl before going back into the shell.
  • candiejayne
    candiejayne Posts: 37 Member
    Queenmunchy wrote: »
    candiejayne wrote: »
    I did baked chicken, spaghetti sauce and the squash tonight. I was surprised that it was crunchy. It definitely doesn't replace pasta for me, but it was good and I'll buy it again.

    Sounds undercooked! The spaghetti squash should be soft. Did you roast it for 40-50 mins?

    Tonight, I'm going to reheat the leftovers and attempt to cook it longer than I did yesterday. I roasted it at 375 for 45 minutes. It wasn't horribly crunchy, but enough that it wasn't pasta-like, if that makes sense LOL.
  • candiejayne
    candiejayne Posts: 37 Member
    louann_jude wrote: »
    p9qp9u403wi9.jpg

    I did this for dinner last night. It was so good. A chicken and broccoli lo mein. I will make it again.

    I'm excited to try it with asian flavors!
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  • mommazach
    mommazach Posts: 384 Member
    JacquiePhoenix29 wrote: »
    So how do you get the squash out withouth burning your hands raw?

    Drag it out with a fork.

    We make the lasagna bake with turkey for a lower cal deal.

  • g4st15
    g4st15 Posts: 1 Member
    Spaghetti Squash Pizza Pie

    I made this the other day and it was really good. It was my first time ever using spaghetti squash and I think I needed to drain/dry it a little better but it still turned out really good and you can have 1/4 of the entire pie for just 211 calories and it is very filling. I am from the South and love comfort foods, I am forever in search of something of substance (without a ton of calories) to eat when I diet...this and the Magic Weight Loss Soup are both very good.

    hungry-girl.com/weekly-recipes/huge-portions-spaghetti-squash-pie-teriyaki-meatloaf-muffins
  • candiejayne
    candiejayne Posts: 37 Member
    g4st15 wrote: »
    Spaghetti Squash Pizza Pie

    I made this the other day and it was really good. It was my first time ever using spaghetti squash and I think I needed to drain/dry it a little better but it still turned out really good and you can have 1/4 of the entire pie for just 211 calories and it is very filling. I am from the South and love comfort foods, I am forever in search of something of substance (without a ton of calories) to eat when I diet...this and the Magic Weight Loss Soup are both very good.

    hungry-girl.com/weekly-recipes/huge-portions-spaghetti-squash-pie-teriyaki-meatloaf-muffins

    This looks amazing!!!
  • banannerbelle
    banannerbelle Posts: 17 Member
    'Sketi squash is the best! In addition to using it like noodles, I love it with curry or in stir-fry. In fact, lunch today is curry soup with chicken and spaghetti squash.
  • candiejayne
    candiejayne Posts: 37 Member
    I'm not big on curry, but one of the recipes, either posted here, or one I found on my own offers different things to do with the leftovers and one is a soup. I am a soup addict, so I will definitely give it a try there!
  • Joanna2012B
    Joanna2012B Posts: 1,448 Member
    candiejayne wrote: »
    d2snow wrote: »
    I use it like regular spaghetti. A little marinara sauce, a little italian cheese blend, a couple of turkey meatballs. Tastes really good!

    I might do this for my first time, just to make sure I even like it.

    That is exactly what I did and I like it!!!

    @chubby_checkers I am making the chicken parmesan this weekend....looks so yummy!!!
  • ewhsweets
    ewhsweets Posts: 167 Member
    I just bake, scoop out and throw whatever leftover sauce I happen to have around, if not some butter and garlic...I have at LEAST 2x a week, esp this time of year!
  • ewhsweets
    ewhsweets Posts: 167 Member
    I just bake, scoop out and throw whatever leftover sauce I happen to have around, if not some butter and garlic...I have at LEAST 2x a week, esp this time of year!
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