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Sep 12, 2006 07:18 PM

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?


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  1. I would welcome such a recipe as well - as well as guidance on how to prepare the squash itself - never done so.

    1. 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.

      1. 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.

        1 Reply
        1. re: MuppetGrrl

          Thanks MuppetGrrl – I was looking for something new to do with spaghetti squash. This way is a real departure from what I usually do which is toss with parmesan, butter, kosher or sea salt & herbs.

        2. ..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)
 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!

          1 Reply
          1. re: jazzpjr

            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.

          2. I love spagetti squash. It's so moist, so I think it tosses best with flavor-packed dry/semi dry ingredients. I'm not saying it's unfit for sauce though...

            2 Replies
            1. re: Ida Red

              what are flavor-packed dry/semi dry ingredients?

              1. re: sf0518

                I just meant that as a description... for example, chopped up sundried tomatoes, olives, capers, Indian Spices, or any other herbs/spices and things... stuff that has a lot of concentraited flavor but not a lot of juice.