Spaghetti squash recipe ideas?

You betcha!

SPAGHETTI SQUASH WITH MOROCCAN SPICES

Microwaving is one of the best ways to cook spaghetti squash; while a
conventional oven might take over an hour, a microwave cooks the squash
in a quarter of that. Times may vary depending on the size and
configuration of your microwave.

Active time: 20 min Start to finish: 20 min

1 (3 1/2- to 4-lb) spaghetti squash
2 garlic cloves, minced
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Pierce squash all over with a sharp small knife. Microwave in an
800-watt microwave at high power (100 percent) 6 to 7 minutes, then turn
over and microwave at high until squash gives to gentle pressure, 8 to
10 minutes more. Cool squash 5 minutes.

While squash is cooling, cook garlic in butter in a small heavy saucepan
over moderately high heat, stirring, until golden, about 1 minute. Stir
in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will emit steam) and discard
seeds. Working over a bowl, scrape squash flesh with a fork, loosening
and separating strands. Toss with flavored butter and cilantro.

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

SPAGHETTI SQUASH WITH MUSHROOMS AND HERBS

Can be prepared in 45 minutes or less.

Makes use of the microwave oven.

a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1
half for another use
2 tablespoons unsalted butter
1/4 cup finely chopped onions
1 cup thinly sliced mushrooms
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chives
1/4 cup freshly grated Parmesan

Wrap the squash half in microwave-safe plastic wrap and microwave it,
cut side up, at high power (100%) for 10 to 12 minutes, or until it
feels soft when pressed. Let the squash stand for 5 minutes. In a small
microwave-safe dish combine the butter, the onion, and the mushroom and
microwave the mixture at high power (100%), stirring once, for 5
minutes, or until the mushrooms are tender. Discard the squash seeds,
scrape the flesh with a fork into a bowl, and toss it with the mushroom
mixture, the parsley, the chives, the Parmesan, and salt and pepper to
taste.

Serves 2.

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

SPAGHETTI SQUASH WITH SAUSAGE FILLING

1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded

1 pound bulk pork sausage
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce

1/2 cup grated Parmesan cheese

Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on
high until tender, about 8 minutes. Pierce plastic to allow steam to
escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in
heavy large skillet over medium-high heat until sausage browns and
vegetables are tender, breaking up sausage with back of spoon, about 12
minutes. Mix in marinara sauce.

Using fork, pull out squash strands from shells, leaving shells intact.
Mix squash strands into sausage mixture. Season filling to taste with
salt and pepper. Spoon filling into squash shells. (Can be prepared 1
day ahead. Cover; refrigerate.)

Preheat oven to 400°F. Arrange filled squash halves on baking sheet.
Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated
through, about 20 minutes (30 minutes if previously chilled). Cut each
squash half in two and serve.

Serves 4.

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN

Can be prepared in 45 minutes or less.

Makes use of the microwave oven.

a 3-pound spaghetti squash, halved lengthwise, reserving one half for
another use, and the seeds discarded
2 tablespoons olive oil
1/4 cup shredded fresh basil leaves plus additional for garnish
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmesan
1 cup thinly sliced cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour
1/4 cup water around it, and cover the dish tightly with microwave-safe
plastic wrap. Microwave the squash at high power (100%) for
12 minutes, or until it is soft when pressed, and let it stand, covered, for
3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil,
the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes,
and season the mixture with salt and pepper. While the squash is still
warm scrape it with a fork to form strands, add the strands to the
tomato mixture, and toss the mixture until it is combined. Divide the
mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan
over it, and garnish it with the additional basil.

Serves 2.

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

Cheese and Pepper (Cacio e Pepe) Spaghetti Squash

1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated Romano
Salt and lots of coarsely ground black pepper

To microwave squash, cut in half and seed. Place 1/4-inch water in a
microwave safe dish. Place squash in dish, cut sides down -- sides will
overlap. Cover with plastic wrap and microwave on high power 13 minutes.
Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti"
to bowl with liquid.

To boil squash: cut in half and scrape out seeds. Boil squash until
tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then
drain and shred the squash. Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive
oil, lots of cheese, salt to taste, and lots of black pepper. Serve.

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

"Mock" Fettuccini Primavera

Recipe by George Stella

1/2 medium spaghetti squash
Primavera Sauce, recipe follows

*Cook's Note: This recipe is for half of the squash. You may double the
recipe to use all of it, or top the other half of the squash with
butter, sour cream, cheese, and bacon
to make "mock" baked stuffed potatoes.

Slice squash in half lengthwise. Scoop out the seeds with a spoon as
you would a pumpkin. Then completely submerge both halves in boiling
water and cook for about 20 to 25 minutes, or until the inside is tender
to a fork and pulls apart in strands. (It is better to undercook if you
are not sure). Remove, drain, and cool with cold water or an ice bath to
stop the cooking. Then use a fork to scrape the cooked squash out of its
skin, and at the same time, fluff and separate the squash into
spaghetti-like strands. Discard the skin.

Reheat the squash strands by dipping with a strainer in boiling water
just before serving. Top with Primavera Sauce.

Primavera Sauce:
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish

Melt 2 tablespoons butter in a medium saucepan over medium high-heat.
Add broccoli and saute for about 1 minute. Then whisk in cream and egg
yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and
whisk quickly just to heat through. Remove from heat and stir in the
rest of the butter and the parsley. Pour over or toss with the hot
spaghetti squash. Season with salt and pepper, if desired. Garnish with
fresh basil leaves and grape tomatoes.

Nutrition Information

Nutritional Analysis per Serving
Calories 524

Total Fat 47 grams
Saturated Fat 29 grams

Carbohydrates 9 grams
Net Carbohydrates 8 grams

Fiber 1 gram

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

WOW! I'll get right on it!

Today I minced celery & onion sauteed with olive
oil and garlic. Threw a couple of eggs into my separated squash strands,
mixed everything with salt and pepper and tried to make "squash frittata"
didn't quite work out the way I thought it would, but it was darn good with
sour cream and feta!

Thanks for the ideas! You're a wealth of squash info!

So anyone else have any neat ideas for working with this wonder veg?

Jennifer said:

"Mock" Fettuccini Primavera

Quoted message said:

Recipe by George Stella

Quoted message said:

1/2 medium spaghetti squash
Primavera Sauce, recipe follows

Quoted message said:

*Cook's Note: This recipe is for half of the squash. You may double the
recipe to use all of it, or top the other half of the squash with
butter, sour cream, cheese, and bacon
to make "mock" baked stuffed potatoes.

Quoted message said:

Slice squash in half lengthwise. Scoop out the seeds with a spoon as
you would a pumpkin. Then completely submerge both halves in boiling
water and cook for about 20 to 25 minutes, or until the inside is tender
to a fork and pulls apart in strands. (It is better to undercook if you
are not sure). Remove, drain, and cool with cold water or an ice bath to
stop the cooking. Then use a fork to scrape the cooked squash out of its
skin, and at the same time, fluff and separate the squash into
spaghetti-like strands. Discard the skin.

Quoted message said:

Reheat the squash strands by dipping with a strainer in boiling water
just before serving. Top with Primavera Sauce.

Quoted message said:

Primavera Sauce:
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish

Quoted message said:

Melt 2 tablespoons butter in a medium saucepan over medium high-heat.
Add broccoli and saute for about 1 minute. Then whisk in cream and egg
yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and
whisk quickly just to heat through. Remove from heat and stir in the
rest of the butter and the parsley. Pour over or toss with the hot
spaghetti squash. Season with salt and pepper, if desired. Garnish with
fresh basil leaves and grape tomatoes.

Quoted message said:

Nutrition Information

Quoted message said:

Nutritional Analysis per Serving
Calories 524

Quoted message said:

Total Fat 47 grams
Saturated Fat 29 grams

Quoted message said:

Carbohydrates 9 grams
Net Carbohydrates 8 grams

Quoted message said:

Fiber 1 gram

Quoted message said:

[email hidden] wrote:

Quoted message said:

Quoted message said:

I've just recently discovered how great this veggie is...I've been sauteeing
garlic, pine nuts and basil then adding tomato sauce...YUM!

I'd really like to experiment with this though as it as such an interesting
texture..

Any suggestions?

Get a jar of Alfredo sauce or make your own if you are ambitious, cook some
shrimp, scallops and artichoke hearts and add to the sauce. Pour over
cooked spaghettie sauce.

In news:K7IKc.43738$2i3.34250@clgrps12,
[email hidden] <[email hidden]> stated
| I've just recently discovered how great this veggie is...I've been
| sauteeing garlic, pine nuts and basil then adding tomato sauce...YUM!
|
| I'd really like to experiment with this though as it as such an
| interesting texture..
|
| Any suggestions?

"FOB" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Get a jar of Alfredo sauce or make your own if you are ambitious, cook some
shrimp, scallops and artichoke hearts and add to the sauce. Pour over
cooked spaghettie sauce.

In news:K7IKc.43738$2i3.34250@clgrps12,
[email hidden] <[email hidden]> stated
| I've just recently discovered how great this veggie is...I've been
| sauteeing garlic, pine nuts and basil then adding tomato sauce...YUM!
|
| I'd really like to experiment with this though as it as such an
| interesting texture..
|
| Any suggestions?

Yes, I second that. I made spaghetti squash with Ragu Alfredo Sauce
and shrimp and it was awesome. I used the regular Ragu, not the LC,
as I think it had about 1 more carb and cost a lot less.

Quoted message said:

I'd really like to experiment with this though as it as such an interesting
texture..

If you would really like to experiment with it I recommend this
spaghetti squash dish that harnesses the sweetness of the squash. It
is super yummy!! I have brought it to family gatherings and initially
people were skeptical but the empty dish at the end of dinner proved
the taste had conquered!

http://www.lowcarbfriends.com/recipereview/showproduct.php?product=870&sort=8&cat=998&page=2

Also another delicious thing to do with spaghetti squash which is more
traditional is to cook it and shred it into strands, then layer it
lasagna style with tomato sauce, ricotta filling, and mozz and bake
it. That is yummy too!!!