Spaghetti squash
jlnelson815
Posts: 20 Member
in Recipes
Does anyone have a good spaghetti squash recipe?
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Replies
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Anything where you'd use spaghetti!1
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Bake the squash until done. Scrape the meat from the hull. Place it in a baking pan add mozzarella cheese and maybe even a little spaghetti sauce. Put it in the oven for about 20 minutes at 350. Once out of the oven let it set for 5-7 minutes and then serve. Outstanding.5
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The last recipe I made a philly cheesesteak spaghetti squash. It was GOOD! tumbleweedcontessa.com/blog/recipe/philly-cheesesteak-stuffed-spaghetti-squash/
This recipe sounds weird because it is tuna but it is savory and spicy. soupspiceeverythingnice.blogspot.com/2015/03/tuna-puttanesca-spaghetti-squash.html3 -
Thank you guys!0
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https://www.buzzfeed.com/christinebyrne/2015-clean-eating-day-5?utm_term=.vjE8X83DP&sub=3761132_5635608#5635608
Here's one that I love with spinach and a fried egg!2 -
I made this the other day. I cooked the spaghetti squash and then mixed some vodka sauce in there and it was awesome!1
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I love spaghetti squash! Turkey meatballs, and mix it in like regular pasta...any ingredients you want to add! Chopped onions, peppers, etc....w any sauce.
Sometimes, I add a veggie burger and chop it up with marinara sauce (kinda like a meat free sauce) sounds weird, but tastes great!! And I like meat haha Fills you up too!0 -
I like to scrap my spaghetti squash and stain out the water with cheese cloth so its not watery0
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Scrape the seeds out first. Then get a big flat Corning ware fill the bottom with water then put the cut and quartered spaghetti squashes face down microwave for 20 minutes. Remove the squashes from the microwave do not burn yourself. Serve with the rest of your dinner on a plate. Put pats of butter on them and top with Parmesan cheese. Then eat.0
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I had never heard of this and it sounds great. I just seen online (after googling Spaghetti Squash!) simply butter, lots of garlic and fresh parsley. Add the Spaghetti Squash and stir to coat, then add Parmesan.0
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Cook in microwave leaving slightly crunchy scrape out let cool to touch chop and make a "pasta" salad.
Squash, veg-all vegtables, boiled egg, and your imagination1 -
If yow don't care for the spaghetti squash Wal-Mart sell the spaghetti zero look just like and taste like noddle's1
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How many calories are in it?
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I like spaghetti squash! I've only made it once but I added a small amount of grass fed beef and organic pasta sauce, the only reason I haven't made it again is because I have a gas stove and it heats my house up cooking it for 45 minutes.
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We've tried it several ways, but our all-time favorite is just tossed with butter and lots of garlic, garlic salt and pepper, sprinkled with parmesan cheese. Oh my.1
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I roast mine and I toast the seeds with some sea salt and cracked black pepper...then I add peas, ham (or bacon) and a poached egg on top. I top that with a little parm and the roasted seeds...so good. The runny yolk and parm make a beautiful sauce.0
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Knight702015 wrote: »Bake the squash until done...
Going to have to look up temp and time for that. I've always read to cook in a slow cooker with water, but it turns out too mushy.0 -
What I usually do:
1. Buy spaghetti squash.
2. Cut in half and roast in the oven for what seems like a lifetime.
3. Remove gross mush from the center. Try not to get too turned off by the smell.
4. Use a fork to scrape the spaghetti squash out. Get excited because it actually looks pretty good.
5. Top squash with favorite meaty pasta sauce and parmesan cheese. Ah, that smell is much better.
6. Take a bite. Take another bite.
7. Throw the entire thing away and eat something else, because ew.
I seriously can't get that stuff to taste good. I guess I'm not a spaghetti squash kind of girl. Now I stick to zucchini "noodles" or broccoli slaw if I absolutely can't fit real pasta into my macros/calories. Carba Nada is a decent substitute as well, but I have to get it online.0 -
I actually like spaghetti squash roasted, mixed with ricotta, sausage, marinara and topped with cheese "twice baked," but my favorite is probably chicken mixed with pesto, tomatoes and spaghetti squash, then baked. Something about the pesto and spaghetti squash works perfectly together.
My favorite recipes are:
Spaghetti Squash Lasagna Boats
Spaghetti Squash Enchilada Boats
Pesto Chicken and Veggie Stuffed Spaghetti Squash
Thai Peanut Broccoli Stuffed Spaghetti Squash1 -
I baked it, scrap it out and let cool. I then freeze it in individual portions with marinara sauce. When I want to take it to work for lunch. I put it in one of those mini slow cookers to heat up. At that point, I add some canned sliced mushrooms, a little extra spices and eat.
Is it not the right season for spaghetti squash to be in the stores in the US? My local market never carries it, so I usually get mine at Walmart. I've been to two Walmarts in the past week and neither had any, or had a place for them.0 -
I bake it whole because it is easier to cut after it is cooked. It works well with a little butter and cream cheese and salt.0
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I cut it into rings, drizzle with evoo, s&p, and bake at 350°F until the strands come apart easily. Fry some bacon, sautée onion, mushrooms, and kale. Shred the squash rings with a fork, break apart any clumps, and if it isn't done yet the microwave helps0
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i cut in half, smear some butter inside and sprinkle cinnamon and sugar on it. Bake in the over or microwave till it's soft when poked with a fork and the inside pulls out easily like strings. I don't care for it much with spaghetti sauces and such on it, but I like it with the butter and cinnamon and sugar.0
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_lyndseybrooke_ wrote: »What I usually do:
1. Buy spaghetti squash.
2. Cut in half and roast in the oven for what seems like a lifetime.
3. Remove gross mush from the center. Try not to get too turned off by the smell.
4. Use a fork to scrape the spaghetti squash out. Get excited because it actually looks pretty good.
5. Top squash with favorite meaty pasta sauce and parmesan cheese. Ah, that smell is much better.
6. Take a bite. Take another bite.
7. Throw the entire thing away and eat something else, because ew.
I seriously can't get that stuff to taste good. I guess I'm not a spaghetti squash kind of girl. Now I stick to zucchini "noodles" or broccoli slaw if I absolutely can't fit real pasta into my macros/calories. Carba Nada is a decent substitute as well, but I have to get it online.
I've never heard of roasting the spaghetti squash w/ all the seeds & pulp still in it. I wonder if that has anything to do with the off-putting smell you mention.
OP - I love to stuff spaghetti squash with a sauté of black beans, red peppers, garlic, onions, jalapeno, lime zest & spices. Add in the roasted spaghetti squash strands, then stuff into the hollowed shells. Top with Parmesan or cheddar cheese and fresh herbs, heat through in oven & serve. It makes a very filling, fresh & low calorie dinner.
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vivmom2014 wrote: »_lyndseybrooke_ wrote: »What I usually do:
1. Buy spaghetti squash.
2. Cut in half and roast in the oven for what seems like a lifetime.
3. Remove gross mush from the center. Try not to get too turned off by the smell.
4. Use a fork to scrape the spaghetti squash out. Get excited because it actually looks pretty good.
5. Top squash with favorite meaty pasta sauce and parmesan cheese. Ah, that smell is much better.
6. Take a bite. Take another bite.
7. Throw the entire thing away and eat something else, because ew.
I seriously can't get that stuff to taste good. I guess I'm not a spaghetti squash kind of girl. Now I stick to zucchini "noodles" or broccoli slaw if I absolutely can't fit real pasta into my macros/calories. Carba Nada is a decent substitute as well, but I have to get it online.
I've never heard of roasting the spaghetti squash w/ all the seeds & pulp still in it. I wonder if that has anything to do with the off-putting smell you mention.
OP - I love to stuff spaghetti squash with a sauté of black beans, red peppers, garlic, onions, jalapeno, lime zest & spices. Add in the roasted spaghetti squash strands, then stuff into the hollowed shells. Top with Parmesan or cheddar cheese and fresh herbs, heat through in oven & serve. It makes a very filling, fresh & low calorie dinner.
Ditto! I think the smell may be from that. If you scoop out the gunk and seeds with a spoon before roasting, it may eliminate that and it's probably easier to get it all off.0 -
DEFINITELY needs butter or oil and salt and pepper after you've scraped it all out.
Then it's super delicious with spaghetti sauce and meatballs, or little button mushrooms.
My SO likes it cooked until it's super mushy, but it's also not bad still crunchy.
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