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Looking for spaghetti squash recipes

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TatyanaG Nov 2, 2008 11:41 AM

I have a 4lb spaghetti squash and no clue what to do with it. I once made the Epicurious recipe (with sausage, tomato sauce and cheese). Wasn't sure I liked the combo of spaghetti squash and tomato. Anyone care to share their favorite spaghetti squash recipes?

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  1. c oliver RE: TatyanaG Nov 2, 2008 11:51 AM

    Here's a recent CH recipe that sounds great. I haven't fixed it yet but looking forward to it. I'll also used SS just like pasta, i.e., put a sauce on it.

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      nemo RE: TatyanaG Nov 2, 2008 11:56 AM

      With you on the tomato sauce, Tatyana. I usually just bake, scrape out the strands, toss with garlic butter, maybe thinned with some olive oil, S & P. I don't like cheese on it either. It's too delicate a flavor to overpower with heavy sauces, IMO.

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        tzurriz RE: TatyanaG Nov 2, 2008 12:04 PM

        Spaghetti squash is excellent in carbonara. :)

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          cheesecake17 RE: TatyanaG Nov 2, 2008 12:26 PM

          I usually microwave or roast the squash and add sauteed mushrooms, onion, peppers, and roasted eggplant. I add in fresh basil and dried oregano, plus salt and pepper. If I'm not lazy, I'll add a little bit of tomato sauce and spread the whole mixture in a pyrex and bake it for an hour to get crispy edges.

          A friend of mine makes it with pesto. She claims to love it, but to me it sounds kind of strange.

          1. jeni1002 RE: TatyanaG Nov 2, 2008 02:53 PM

            The only tomato sauce I'll use for spaghetti squash is Alton Brown's (it's the whole capers, I guess); mix tomato sauce with roasted eggplant and chickpeas, then place on top of the spaghetti squash (don't mix). Not a big fan of cheese either...

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              itryalot RE: TatyanaG Nov 2, 2008 03:40 PM

              Roast in the oven (cut side up, rubbed with dab of butter and EVOO). Let cool and run a fork through it (hence, the spaghetti name). In a sautee pan, sautee some sliced garlic (add sliced chili pepper if you like it spicy), add shredded squash, toss and sautee on med high. Add grated parm reggiano, continue tossing with tongs. Add more parm reggiano and toss again. Serve with freshly ground black pepper.

              1. todao RE: TatyanaG Nov 2, 2008 03:52 PM

                A special meal at our house; we love spaghetti squash.
                1. Cook the squash, toss it with butter and top with freshly grated Mizithra cheese.
                Let the folks season with S&P to suit their personal taste when it reaches the table.
                2. Cook the squash, toss with a good olive oil, minced garlic and some finely chopped fresh basil

                1. LA Buckeye Fan RE: TatyanaG Nov 3, 2008 03:19 PM

                  Martha had a recipe years ago that was really delicious. She roasted it in the oven with olive oil salt and pepper.....and made cups out of it. The she mixed sauteed bacon and garlic with ricotta cheese and italian parsley. She put a scoopfull of the cheese mixture in the ss bowl. Really good.

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                    mamueller RE: TatyanaG Nov 3, 2008 04:51 PM

                    I dance to a different drummer on this one - I like to add a little butter and brown sugar to the "spaghetti"

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                      lgss RE: TatyanaG Nov 3, 2008 05:22 PM

                      We wash spaghetti squash, cut it in half lengthwise, put cut side down in a baking dish and bake (don't remember the temp or length of time.) Down when a fork goes it easily. When done flip cut side up and scrap a fork across the strands to loosen to loosen them and take them out. Serve with pasta sauce.

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                        valerie RE: TatyanaG Nov 3, 2008 05:45 PM

                        I like it with pesto.

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                          TatyanaG RE: TatyanaG Nov 13, 2008 10:56 AM

                          Thanks everyone for your replies. I'll try it simply with olive oil, garlic and Parmesan. I think it'll be nice.

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