What are some ways to cook spaghetti squash? savory or sweet
Sent the hubby to the store to buy yellow squash and he came home with spaghetti squash. Never had it in my life, so not sure what to do with it. can anyone give me some suggestions? how do they taste? what is the texture like?
i can't remember where i originally got this recipe/idea from, but when i cook spaghetti squash i cut the whole thing in half lengthwise, scoop out the seeds and gunk, then put honey, grated ginger, butter, salt & pepper in to the cavity of both halves.
i bake them directly on the oven rack at around 400 degrees for about 20-30 minutes, depending on the size of the squash. once the flesh can easily be poked with a fork they are done. then i let them sit until the outsides are cool enough to handle and scoop it all out with a fork in to a bowl. toss and season if you need to.
Spaghetti Squash Pie - I've done this with regular spaghetti too. It's awesome and you can add your favorites (garlic, dill, salmon), leave out the sauce and make it a white sauce. etc. This happens to be low fat and calorie but you can adjust for hearty recipe too:
medium raw spaghetti squash
1/2 pound lean ground turkey
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, or more to taste
6 oz fat-free ricotta cheese
1 large egg(s)
1 sprays cooking spray, nonstick
1/2 cup shredded fat-free mozzarella cheese
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.
Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
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.
Place ricotta cheese and egg in a food processor or blender and puree until smooth.
Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF.
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.
Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.
We use spaghetti squash as a lower carb/lower cal substitute quite often. If you bought it at the grocery store, it usually has a sticker that says how to cook it in the microwave--slice, clean out the gunk, and microwave for a few minutes until you can scrape it with a fork and the meat comes up in long, thin strips like spaghetti.
We then use this instead of spaghetti--pour pasta sauce on top and enjoy! It's a little watery, so you can dry it with paper towels or make a thicker pasta sauce than normal to compensate.
Another very odd sounding but delicious and low fat alternative is to use it in place of coconut in baked goods--it has a similar consistency to shredded coconut, and if it's in a recipe (like a bar that has a batter base including coconut mixed in), you can sub in almost 100% spaghetti squash and a teaspoon or so of coconut extract and barely tell the difference. If you're meant to see the coconut (like if it's the top layer), I don't recommend it.
My favorite preparation is making a cold dish seasoned with green onions, salt, and sesame oil. It's very important to not overcook the squash and keep it as crisp as possible.
Cut the squash in half, scoop out the seeds and stringy stuff, and steam it until a knife can go through the flesh but still meets resistance (if the knife goes in without any resistance then the squash has overcooked and will be too mushy and soft). Scoop out the squash, keeping the strands as long as possible, into an ice water bath. This will stop the cooking and help crisp up the squash. Break up the chunks into individual strands. Then using your hands, take handfuls of the squash and squeeze out all of the water. Set it aside in a bowl.
Heat up some oil in a skillet over medium heat and add some chopped green onions to bloom the onions in the oil. Take the pan off heat, add in the squash and mix it thoroughly with the green onion oil. Add some sesame oil, a pinch or two of sugar, and season with salt.
Chill in fridge and serve cold.
I love Spaghetti Squash. I make a veggie casserole with this, from the original Moosewood Cookbook. First, I split the squash in half and bake it, until soft when pierced with a fork. Wait for it to cool (it is sooooo hot, so really wait or it will hurt). While the squash cooks, sautee some onions (or leeks, or shallots) a little garlic (two or three cloves, minced) and some sliced mushrooms, and some fresh herbs (I did sage for Thanksgiving, sometimes I like basil/parsley). I like to add in a few chopped plum tomatoes too, let them cook a bit once your onions are soft, waiting for the juices to evaporate. When the squash is cooked, scoop it out. Mix the squash strands with some mozzarella (a cup, shredded), some ricotta (a cup-ish), the sauteed vegetables, and some bread crumbs (between 1/2 cup and a cup). Lots of black pepper and a little salt. Spread in casserole dish and sprinkle the top with Parmesan. Bake until toasty, about 35 mins on 375.
I have done this with wild mushrooms for a fancier take sometimes too :)
Spaghetti squash is great just with salt, pepper, and butter! YUM.
I eat a lot of these when they are in season, usually as a substitute for pasta. It's especially good when baked in a ramekin or casserole, topped with a hearty tomato sauce and a crust of cheese.
Another application that I like a lot is to use the squash strands as a substitute for noodles in Thai or Chinese stir fry. I just alter the recipe to leave out the sugar or honey that is usually included in the sauce (the squash adds its own sweetness). You won't be under any illusion that it's actually a rice noodle, but it is very good in its own way.
ETA -- I wonder how the squash would work in a kugel? The squash would need to be dried off pretty well, but I know that the spices used in sweet pumpkin dishes might be good in an eggy custard with the squash.
do you mean in place of noodles in a kugel? the strands of spaghetti squash are extremely thin & fragile. i doubt it would work - noodles traditionally used in kugels are relatively wide, and pretty sturdy. nice thought, though!
if you want an alternative to starchy noodles for a kugel, try blanched ribbons of zucchini or yellow squash - you can control the thickness, and they'll definitely hold up better than the spaghetti squash.