Cooking Challenge: Spaghetti Squash

I don't have a huge repertoire but I don't eat pasta so I use this in almost any pasta type dish.

To cook: I pierce the skin in several places with a knife, not prick, pierce or it may explode in your microwave. Then I put the whole thing in the microwave and cook for 10-15 minutes depending on the size. It's done when it feels slightly soft to the touch. If the exploding thing scares you, you can cut it in half first, and microwave cut side down. Then, remove, cut in half and let cool to handle, scoop out the seeds and discard. Then get a fork, and scrape the flesh until it comes loose in strings. Use like you would spaghetti or other pasta.

I like it:

with marinara and homemade meatballs or meatsauce
with pesto and chicken sausage
with mushrooms, garlic, pine nuts sauteed in olive oil and a dash of white wine
with a mock Alfredo sauce- sorry I don't have the exact ingredients- heat 1 clove chopped garlic in saute pan in a little olive oil until fragrant, then add equal parts chicken stock & white wine (1/4 to 1/2c each I think?) until simmer, then stir in cream cheese until it makes a sauce. salt & pepper to taste, sprinkle Parmesan on top. I think 1/4c stock & wine each to 4oz cream cheese

you can experiment with it in casserole dishes, frittatas, etc.

If you don't like spaghetti squash, I have done the same thing with yellow summer squash and zucchini by using a julienne peeler to get long strands or even a regular vegetable peeler. You may have to stop at the seedy part if the seeds are big, just cut that part up to use in salads or soups. Steam the squash and use as above.

i love spaghetti squash!! It is a perfect way to eat "carbs" without all the calories!

Here's one to get you started:


NAME OF RECIPE: Spaghetti Squash "Taco" Meat:
INGREDIENTS:
1 Spaghetti Squash
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
7-10 jalapenos (or other chilies) - I like really spicy food, so you can tone down depending on your tastes
1 red onion, diced
1 package taco seasoning mix
3 cloves garlic, minced (I use one whole bulb, but I like garlic!)

DIRECTIONS:
Cut squash in half and scoop out seeds
Place cut side down on a baking dish and cook 30 min at 350 or until squash is tender
separate strands with a fork
In a pan, cook bell pepper, jalapenos, onion, and garlic together until onions are no longer firm (the juices from the bell pepper will act as the cooking medium, so you don't need olive oil, but you can add, if it makes you feel better!)
Add squash strands and cook for 5 mins
Follow directions on the back of the taco seasoning packet and add to the "meat" mixture
*Note, be careful on the water, I used about 3/4 of what it says on the back of the package)
Allow to cool and serve on either taco shells, tortilla shells, or great just by itself
CALORIES PER SERVING: 45 (not including your shell)
HOW MANY IT SERVES: 8
OPINIONS ON HOW IT TASTED, ETC: I'm not a vegetarian, but I love this, and I eat it all the time!! I make a bunch and freeze it into individual servings so I can thaw it out and eat whenever.

I hope that you guys enjoy this! I highly suggest spaghetti squash if you have never tried it. Spaghetti squash is also a great substitute for pasta, and I eat it regularly as fettuchini (spelling?) alfredo.

Happy eating!