Spaghetti Squash

[dkf52]

What recipes are out there for Spaghetti Squash?

[Kitchen Witch]

Spaghetti Squash au Gratin

1 tablespoon olive oil
1 medium onion, chopped
2 pounds spaghetti squash, cut, seeded, and steamed
2 tablespoons fresh basil, chopped
Pinch salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, freshly grated

Heat oil in non-stick skillet. Cook onion until soft, about 6 minutes. Remove from heat. Scrape cooked strands from the squash into large bowl. Fluff with fork. Preheat broiler. Add onions, basil, salt, and pepper to squash strands. Toss well. Place mixture in an oven proof baking dish. Sprinkle with cheese. Broil for 2 minutes. Serve immediately. Makes 6 servings.

[Henway]

MICROWAVE SPAGHETTI SQUASH

1 spaghetti squash (about 3 lbs.)
3 tbsp. olive oil
1 sm. clove garlic, minced
1/2 tsp. dried oregano
1/2 lb. mushrooms, thinly sliced
1/3 c. sliced green onions
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. grated Parmesan cheese

With sharp knife, pierce squash in 5 places. Place on 2 pieces of paper toweling in microwave oven. Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Remove from oven and let stand 5 minutes or until cool enough to handle. Place oil, garlic, and oregano in 2 quart microwave safe casserole. Microwave on high 1 1/2 to 2 minutes until oil is very hot. Add mushrooms and green onions; cover loosely with waxed paper. Microwave on high 2 to 3 minutes, stirring once, until mushrooms are just tender. Stir in salt and pepper. Cut squash in half lengthwise and discard seeds. Using fork, remove flesh from shell (it will come out in spaghetti like strands) and add to mushroom mixture. Toss until coated with oil. Place in serving dish, or, if desired, serve mixture in shell half. Sprinkle with grated Parmesan cheese. Yield: 6 servings.

[Kitchen Witch]

For anyone who would like to try spaghetti squash - there are several ways it can be cooked:

Pierce the whole shell several times with the tines from a large fork. In a preheated 375* F. oven it should take about an hour; test the flesh for doneness.

Too hot for the oven? As long as it fits in your crockpot you're all set. Be sure to add about 2 cups water to the crockpot. Once again, pierce the whole shell with the tines of a large fork (or skewer). Depending on the age of your crockpot - it can be done (on LOW) in 6 - 9 hours. Older crockpots have older heating elements which take longer to cook. The newer ones cook faster. Check out our Crockpot Forum for further information on this.

You can also boil a large stockpot of water; once it reaches a good boil, drop in (carefully) your squash and cook for 20 to 30 minutes (depending on size). When a fork pierces the flesh easily, it is done.

And you can use your microwave. Cut squash in half, remove seeds and place cut sides up in a microwave dish with about ¼ cups water. Cover with plastic wrap and cook on HIGH 10 to 12 minutes, depending on size. You may need to add more water. Leave the plastic wrap on for 5 minutes before combing out the strands.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.



Spaghetti Squash Alfredo

Cook your squash.

In your saucepan, place 1 c. sour cream, ½ c. shredded mozzarella (or provolone or a blend), ¼ c. grated Parmesan (I like Pecorino Romano), and a couple cloves of garlic (minced). Whisk (constantly) over a low heat until smooth and creamy. You don't want to burn your sauce.

Add your squash strands and stir to mix and heat through. Season with salt and pepper. Serve hot.


Try making a nice side dish or appetizer with these little "pancakes" - serve with applesauce, if desired:
(sort of like a potato pancake - but no starch!)

Cook your squash and separate the strands; add ¼ to 1/3 cup flour and ½ c. grated Parmesan (I use Pecorino Romano); combine using a couple forks.

Heat butter or olive oil in saute pan (your preference - but using both gives a nice flavor); scoop about ¼ c. mixture into hot skillet. Add additional butter/oil as needed. Using the forks, form into a thin cake. Cook until lightly browned, turn and brown the other side. Season with salt and pepper. Keep warm in a low temp oven until ready to serve. Serve with sour cream or applesauce.


Enjoy spaghetti squash with pesto sauce. Cook your squash and separate into strands. Heat a drizzle of olive oil in saute pan; add cooked squash. "Fork" in (lifting strands) ½ - 1 c. pesto; heat through. Add shredded mozzarella, provolone or a blend and some grated Parmesan (tired of me telling you that I prefer Pecorino Romano?? LOL); heat through - just until cheese begins to melt. Serve immediately.


Turn your spaghetti squash into a nice lasagna-style dish!

Cook your squash.

In a skillet, heat a drizzle of olive oil, add a chopped red green bell pepper and a chopped green bell pepper and 1 large chopped onion. Saute until tender (about 5 minutes); add a can (28 oz) crushed tomatoes; season to taste with basil, oregano, marjoram and if you want add a sprinkle of crushed red pepper. Simmer for about 15 minutes. Add cooked squash and mix well. Transfer half of mixture to large baking pan; top with grated cheese - a nice blend of mozzarella and provolone (can you tell I like a nice blend of Italian cheeses? Which can be any combination and amount of 2 or more of the following: mozzarella, provolone, fontina, fontinella, asiago, etc.) Layer the remaining squash mixture on top and top with additional cheese. 375* F. for about 30 minutes until nice and bubbly and slightly browned. Let cool 10 minutes before cutting.