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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?

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  1. Does it have a sticker identifying the type? Pumpkins are a category of hard, or winter, squashes. So preparation is essentially the same.
    paulj

    here's one of many pages describing various types of squash
    http://www.thenibble.com/reviews/main...

    1 Reply
    1. re: paulj

      i am sorry i realized i typed in pumpkin, but's its spaghetti squash

      1. 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.

        1. 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
          Instructions
          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.