Spaghetti Squash

I cook it on a regular basis and love it because you can dress it up like pasta, but it's healthier. It doesn't have the same texture... it's a bit crunchier in a vegetable sort of way, but I think it's good. Bake it with plenty of garlic on it.

You can add your favorite marinara or meat sauce and toss in plenty of vegetables.

We have spaghetti Squash at least twice a week. I cut mine in half scrape out the seeds and loose stuff, turn cut side down and bake until fork tender. I make a mixture of 8 oz. 99% lean ground turkey browned, to a can of fire roasted tomatoes and italian seasonings. Yummy and easy.

oops double post

YES! My Grandma made a Spaghetti Squash dinner one night and I didn't even realize that they weren't noodles, it was really good!

I love spaghetti squash as well and I actually baked it in the oven like I make baked pasta with marinara and chesse and it was sooo good.

once it's cooked you can do anything with it! I have made it sweet, with a little butter and splenda, and it's good. I also sautee it it to reheat in olive oil and garlic and sprinkle it with parmesan. Add a protein and you're done!

has anyone ever used shredded zucchini as a "noodle" for spaghetti sauce? i can't remember where I read that, but I'm sure it was on this site somewhere. Just wondering how you'd soften up the zucchini before adding sauce? Steaming? Microwave? Not sure... But I like the idea because zucchini is one of those things that could soak up the flavour of the sauce and wouldn't add many calories. :happy:

I also saw a post a while back where someone used thin slices of zucchini as a substitute for lasagna noodles. Neat idea! What will they come up with next?! :laugh:

I have loved spaghetti squash for years, cook it and add some Alfredo or pesto and sautéed chicken, it's amazing!!! I might make some tonight now that it's in my head!!

I love it and my kids will eat it. They know it isn't noodles, but they don't care. They say it tastes even better. Boys age 3 and 5.

Spag squash is great! I actually prefer it now over noodles. Also zucchini: use a veggie peeler or mandoline to cut thin broad strips, steam them, and top with whatever sauce you want.

thanks for the reply! i've got 2 zucchinis at home that i'll try that with!

I pike mine with a knife for steam vent holes, put in the microwave whole and cook for 8-10 min . let it cool enough to cut open, cool some more, then scrape seeds out and scrape out strands. It does not taste like spaghetti, but it is good to me...i love squash anyway. i eat it almost every night.

My mom and I made spaghetti squash last week. We cut it in half, removed the seeds, and cooked it in the microwave. Then we used a fork to scrape out the inside. It's not exactly like spaghetti, but it's similar. It has a buttery taste, and you can use marinara sauce or pesto - whatever you like!

here's my go-to recipe for spaghetti squash:

Spaghetti Squash and Chicken Sausage

1 Whole spaghetti squash, medium
1 package/4 links Aidells Apple and Smoked chicken sausage (Flavor of your choice, really. I love the apple ones so the nutrition facts below are based on those)
1 medium yellow onion
2 cloves fresh garlic
1 tablespoon Extra virgin olive oil (or cooking oil of your choice)
1/2 tablespoon grated parmesan cheese
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Preheat oven to 375 degrees.
Cut squash in half, length-wise. Remove seeds and unnecessary other guts. Season with your favorite spices (I used pepper).
Place face down in a non-stick pan, if you do not have a non-stick pan, spray with pam or oil the pan with EVOO.
Place in oven and bake for 30-40 minutes. Check at 30minutes. You will know when the squash is done by taking a fork to it and scraping at the inside. When the squash comes away from the skin easily and looks like a bunch of pasta or strings, it's done. (Mine took 38 minutes last night)

While squash is baking, mince garlic and chop onion into small pieces. Do not mince the onion, you want pieces.
Heat a tall pan or sauce pan and EVOO on medium heat. Add onion and garlic. Stir often to keep from sticking and burning. Cook until onion is translucent.
Slice sausages to your desired size. I cut mine into thin disks. Add to onions and garlic. If you used fully cooked sausages (aidells) heat through. If you used non-pre-cooked, cook until done.
If the sausage mixture is done before the squash, cover and turn heat to low.
Once squash is done, scrape squash into the sausage mixture pan. (If you know how to reduce the moisture of the spaghetti squash, please let me know... without adding sodium, it's salty enough as it is with the sausage)
Mix together all ingredients until hot.
Top with parmesan cheese if you'd like (I did).
Consume and Enjoy!
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Nutritional facts: Makes 4 Servings (I cook for leftovers)
TOTAL Cal: 884 / Fat: 50 / Sodium: 2697 / Chol: 343 / Carb: 54 / Protein: 54
PER SERVING: Cal: 221 / Fat: 13 / Sodium: 674 / Chol: 86 / Carb: 14 / Protein: 14
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While the sodium is a little high, that's expected with sausage, and the cholesterol is a little steep, but that's to be expected with so much chicken. If those are your concerns, use fewer links. I used 4 because if BF didn't like the squash, at least he would have some sort of "meat" to make him happy.

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It doesn't have the same texture as regular spaghetti, it's more crunchy I guess? But you can definitely add on the same thing you'd add to pasta, like sauce and cheese for a lot less calories for a lot of volume.
I stab it all over (20 holes or so) and microwave on paper towels for about 12 minutes depending on the size, then let it cool. Then I cut it open, throw away the very inner parts (mostly seeds) and scrape the rest out with a fork. One squash usually makes 2-4 meals for me of 2-cup servings each