Spaguetti squash recipes
I don't eat pasta that much, I've had spaguetti squash once in my life with bolognese sauce and it was really good.
Do you have a great recipe you'll like to share?
I would welcome such a recipe as well - as well as guidance on how to prepare the squash itself - never done so.
Basic recipe: Split the squash lengthwise (be careful when you do this, because it is VERY firm and dense). Brush the cut edge with olive oil and put cut-side down on a baking sheet. Put in a 350F oven for 45 minutes, or until the flesh 'flakes' easily. Remove from oven and scrape flesh with a fork to separate into 'noodles' (similar to pulling pork). Toss with kosher salt, butter, and freshly grated parmesan.
You'll find that you can top spaghetti squash with a lot of different pasta sauces. Let your imagination run wild.
I found this on the Weight Watchers site (I know, I know, but it's good, really!) and it's easy and kind of fun, casserole-wise. I've replaced the WW stuff with real ingredients.
Obviously, it's very basic, but you can go nuts with seasoning, herbs, etc.
1 medium raw spaghetti squash
1/2 pound lean ground beef
2 tsp olive oil
1 small onion(s), chopped
1 medium garlic clove(s), minced
29 oz canned diced tomatoes, undrained
1 tsp Italian seasoning, dried
6 oz ricotta cheese
1 large egg(s)
1/2 cup shredded mozzarella cheese
1. Preheat oven to 350oF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
2. Meanwhile, cook beef, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
4. Place ricotta cheese and egg in a food processor or blender and puree until smooth.
5. Butter a 9-inch glass pie plate. Remove squash from oven and increase oven temperature to 375oF.
6. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
7. Add ricotta cheese mixture and gently spread over squash. Pour tomato-beefsauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.
..split the squash lengthwise (carefully) /poke a few holes in the outer skin / put a small amt. of water in the cavity /cover with clear wrap..and microwave..till it feels soft enough..(there are usually instructions on the little paper tab on the squash)
..it is fabulous with salt, pepper, butter and a generous amount of SPIKE...a natural seasoning you can get in the health food store.. perfect with the texture and very delicious!
I prefer the microwave too, but I cut the squash crosswise (the short way) and lay it cut side down into a shallow, microwavable bowl with about half and inch of water. Cover the whole thing with plastic wrap, and microwave for 20 minutes or so. I turn the dish halfway through (I don't have a revolving plate in the microwave). I let it cool thoroughly (rinse with cold water to speed it up) before stringing with a fork. Just scrape the fork up the interior.
I like to mix it with some shredded cheese, a little cream, an egg or two, and whatever other veggies or leftover meat I have around and bake. A great alternative to lasagna.