Spaghetti Squash

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

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It's not the same as pasta, but works well. My beef with spaghetti squash is that it can be awfully wet - so I scrape the cooked flesh into a clean kitchen towel and literally wring it out. It's tricky to do while it's hot, but totally worth it IMHO. Makes a huge difference in the wetness/texture.

I cooke mine in the microwave for 8-10 minutes, til its softened, then cut in half...careful its HOT.. remove seeds and center pulp, then scrape out strands with a fork. Heat up a teeny bit of olive oil and cook strands for a few minutes in skillet with garlic and pepper...This will take the moisture out. Then we eat like real spaghetti..topped with lean homemade turkey marina/spaghetti sauce...YUMMY!!!!!

I bought my first spaghetti squash last night and I plan on making it Thursday night for dinner... Can't wait to try it out...

I am IN LOVE with spaghetti squash! I just made it for the first time monday night - and to me, it tasted JUST like angel hair pasta! I sauted some tomato, onion, and garlic and put it on top of the squash..it was amazing!

I plan on stocking up and making it many more times and trying different recipes!

We cook it a couple times a month in our house. It is a little sweeter than pasta, but with sauce & low fat cheeses it can be a very good alternative to the carbs in pasta.