Spaghetti squash

malou1985
malou1985 Posts: 138 Member
edited November 21 in Recipes
Does any body have a good spaghetti squash recipe?

Replies

  • dklibert
    dklibert Posts: 1,196 Member
    Love spaghetti squash! I have made a Philly cheese steak style from Tumbleweed Contessa. Made is as a the pasta in Cincinnati chili. Used it a noodles in thai noodle salad. It is so versatile. This is a basic spaghetti sauce recipe very comforting. soupspiceeverythingnice.blogspot.com/2015/04/home-style-beef-spaghetti-squash.html
  • malou1985
    malou1985 Posts: 138 Member
    @dklibert Thank you very much!
  • PaulaAlter1
    PaulaAlter1 Posts: 7 Member
    This is a great recipe! http://fancy-edibles.com/dinner/gluten-free-goodness-baked-margherita-spaghetti-squash
  • caleves
    caleves Posts: 2 Member
    Spaghetti squash with ground turkey green and yellow chopped up bell peppers and spaghetti sauce with some shredded cheese on top yummy I just ate this tonight forvdinner!
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    I love it grilled without any toppings. Or:
    with a little Parmesan cheese
    as a salad base, or by itself tossed in vinaigrette
    with mushroom gravy
    tossed with warmed cherry tomatoes, basil and olive oil
    baked with cheese and broccoli in a casserole (add chicken for a one dish meal)
    with pesto

    I love spaghetti squash. It's good in so many ways. We are just starting to harvest ours now.
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    edited August 2017
    I like to toss it with olives, tomatoes, and some feta (as a side with some kind of meat). but it's great lots of ways.
  • yayamom3
    yayamom3 Posts: 939 Member
    My family likes it with baked potato toppings: plain Greek yogurt, bacon bits, scallions or chives, salt & pepper. Yum
  • mistymeadows2005
    mistymeadows2005 Posts: 3,737 Member
    Here ya go! One of my faves :)


    Spaghetti Squash Mac ‘n’ Cheese (SS MnC as I shorted it to) CALS 250/cup if made with ½ 2% milk ½ half n half

    1 whole medium-large spaghetti squash
    Appx 12 oz of your choice of cheese (I’ve used them all - literally, but my faves are sharp cheddar, asiago, muenster…all the good sharp melting cheeses) *sometimes I use more cheese than this…depends on what I have and what I feel like…it’s flexible*
    1 cup parmesan (I like grated for the texture, but you could use fresh or shredded)
    8-10 oz milk or half n half
    2-3 tbsp butter/oil
    3-4 tbsp flour
    Salt/pepper to taste
    Accoutrement suggestions – bacon, jalapenos, protein of some sort, veggies…the possibilities are endless

    Directions:
    Cook your SS – I stab mine like a baked potato and microwave it for 8 minutes, but you can certainly open it, scoop out the seeds, add some olive oil and roast it in the oven…that takes about 45 min to an hour
    While it’s cooking, grab a saucepan and start it heating to med-high heat.
    Add butter and melt.
    Once melted add flour and stir continuously…this makes the roux to thicken your cheese sauce
    Once it’s a dark golden brown brown colored, whisk in your milk/hlfnhlf
    Crank up the heat to high and stir CONSTANTLY – it will start to bubble and thicken.
    Once it’s thickened to a cream sauce constancy, pull it OFF THE HEAT and alt and pepper to taste
    Add cheese in small handfuls, constantly whisking until melted in *NOTE: DO NOT add cheese if cream sauce is still bubbling…your cheese sauce will break and become grainy and gross. *OTHER NOTE: the sauce will seem WAY TOO THICK…it’s not – the SS has tons of water that will be released once you mix it into the sauce
    Mix the stringed spaghetti squash into the cheese sauce
    Put in an oven-safe casserole dish and top with parmesan
    Bake at 425 for 30 minutes or until bubbly
    Let cool, serve, and enjoy! :)
    TO REHEAT – put in oven-safe dish, top with a little more parm, and put in the oven or toaster oven (I MUCH prefer the toaster oven, but that’s just me)
  • Sunshine_And_Sand
    Sunshine_And_Sand Posts: 1,320 Member
    Roast a mix of dice tomatoes and onion in the oven with salt and pepper. Put this over cooked spaghetti squash. Sprinkle with cheddar or mozzarella and melt the cheese. Yum
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    We smoked some spaghetti squash the other day and OH MY GOODNESS!!! It was beyond delicious.
  • Tried30UserNames
    Tried30UserNames Posts: 561 Member
    Garlic and Goat Cheese Spaghetti Squash, although I don't use nearly as much olive oil as called for in the recipe and I usually use an herbed goat cheese. The fresh parsley and lemon really make this dish delicious.

    http://www.theprimalist.com/garlic-goat-cheese-spaghetti-squash/

    Or for something a little lighter, the following sauce is my favorite spaghetti squash tomato-based sauce:

    Puttanesca Sauce

    3 garlic cloves, chopped
    56 oz can diced tomatoes
    20 medium kalamata olives, halved
    1 T capers
    1 1 /2 tsp dried basil
    1/2 tsp dried oregano
    1/3 tsp red pepper flakes
    2 tsp salt
    1/4 tsp black pepper

    In a large pot, saute half of the garlic in Pam until golden. Add remaining ingredients. Cover and simmer for half an hour. Serve over cooked spaghetti squash or pasta. This makes 6 servings and is an ancient Weight Watchers recipe. Many incarnations of the Points system ago, it was worth 1 Point per serving when served with spaghetti squash. I have no idea how many modern Points or calories it is. These days I'd saute the garlic in olive oil since I wouldn't touch Pam with a ten foot pole and I'd sprinkle it with some Parmesan cheese.
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