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Oct 8, 2007 05:14 PM

Spaghetti Squash Suggestions

I truly could eat spaghetti squash with just butter and S&P til Doomsday. My Hub could happily-ever-after think of it as pasta, and have it smothered in red sauce; on which we did a riff this weekend by making a sautee of lovely tomatoes, onion, chard, herbs, etc. over the squash. I know Deb. Madison suggests also dressing it as a salad. All good.

But I've done all that. I still love spaghetti squash and have a great stash of it for the fall months. Anyone have suggestions for using it in a way that's new?

I appreciate your suggestions.

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  1. Along the lines of thinking of it as pasta, I wonder how it would fare in some Asian inspired dishes? I have no further ideas on this, just a thought.

    3 Replies
    1. re: King of Northern Blvd

      I've done this, using spaghetti squash in place of rice vermicelli in Vietnamese-style cold noodle salads. It's great. It's also really good with a peanut butter sauce (something along the lines of this: http://www.epicurious.com/recipes/foo...) with veggies and chicken or shrimp. I'm definitely regretting not planting spaghetti squash this year. I also love it tossed with pesto, as someone mentioned below, or with a simple raw tomato "sauce" (chopped tomatoes, garlic, olive oil, basil, s&p, parm).

      1. re: King of Northern Blvd

        It is great as asian way. I have done sesame soy ginger garlic w.the stuff.. so nice. (was in the eatingwell magazine for fall, but they added ground pork).

        The other day I was lazy & just put some sriracha sauce on it while warm. That is now one of my favorites. Guess I like it as a kind of warm a delivery system for favorite tastes.

        Another good easy combo: cumin+cinnamon.

        1. re: reannd

          Aha, see ? I knew eventually we would get close to curry ... cumin+cinnamon. I posted this suggestion below.

      2. Cook and toss w/ olive oil; top w/ pumpkin pureed w/ evaporated milk, pulsed with caramelized onions, sundried tomatoes or roasted red peppers, sage, s & p heated through... then top all with broiled whitefish (blackened or simply seasoned with s & p)... garnish with more carm'd onions and sage leaves.

        1. I love spaghetti squash topped with chili (and cheese if you want a bit of richness). I usually use a vegetarian black bean "chili" but I am sure it would be great with meat chili too.

          I could definitely see it with a ginger sauce.

          1. I love spaghetti squash served when I make a ratatouille, or a vegetable stew, cooked separately to avoid it overcooking.


            1. Toss with garlic butter, cumin, coriander and cayenne. Top with cilantro. http://www.epicurious.com/recipes/foo... It's surprisingly good.

              My preference is similar to your husband's, tossed with a tin of corned beef sauteed with garlic and onions, marinara and topped with plenty of parmesan cheese.