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Spaghetti Squash-my new fave!

cookieluvntasha Oct 6, 2009 10:22 AM

I just tried spaghetti squash for the 1st time the other night. I made cheesy broccoli rice for everyone else and tried the squash for myself. It was so simple and quick! I added a few cubes of sharp chedder, S&P, and a pat of butter and I had my side dish! Are there any recipes that you would like to share using this special squash? I still have the other half to cook and now they are $0.99 at my local grocer, so I am picking up another one for this weekends chicken cacciatore side.

  1. s
    Shasty May 9, 2012 05:49 AM

    A favorite of mine for a while. Last night..Spaghetti squash, Sausage, Broccoli Rabe and stirred in a bit of pesto. Truly excellent. Most of the ingredients i cooked separately, then i sauteed some garlic, red pepper flakes and added the other ingredients.

    1. daily_unadventures Nov 2, 2009 11:19 AM

      My new favorite spaghetti squash recipe is a casserole as follows. Once the spaghetti squash is cooked, combine with a ton of chopped fresh chives, salt and pepper, a small container of sour cream and some parmesan or romano. Pour into a casserole dish and sprinkle with more cheese then bake until brown and bubbly. Sooo good! I have a seen a couple of cool interpretations of my recipe too, like adding swiss chard or indian flavours.

      Pictures and feedback here: http://www.dailyunadventuresincooking...

      1. j
        jsaimd Nov 2, 2009 09:32 AM

        Works lovely with Asian sauces as well.

        1. s
          spicygal Oct 29, 2009 09:29 PM

          Anything I'd normally make to top pasta I have done with spaghetti squash with great success.

          I've done basic tomato-based pasta sauces (amatriciana, puttanesca) as well as more meat-based things (sausage and tomato, sausage, broccoli rabe, garlic). The squash seems to soak up the flavors of the sauces more than regular pasta does - really good.

          1. HillJ Oct 28, 2009 11:31 AM

            Spaghetti squash nests with eggs, spinach and bacon worked out wonderfully last night.
            We roasted a whole squash, scooped out the strands and let them cool to the touch.
            Sprayed a muffin tin with non stick. Took a handful of squash and created a "nest" inside each tin. Fork whipped 6 eggs, 1/4 cup cooked bacon, 1/4 cup chopped spinach leaves and poured the batter into each "nest." Topped with parm cheese and blue cheese and baked in the oven until the eggs were firm. Delicious!

            11 Replies
            1. re: HillJ
              Cheese Boy Oct 28, 2009 12:54 PM

              This sounds insanely good.
              I know this is a savory recipe, but this image keeps popping into my mind. Hopefully I don't use jellybeans in lieu of blue cheese. Look --> http://farm1.static.flickr.com/53/126...

              1. re: Cheese Boy
                HillJ Oct 28, 2009 01:01 PM

                Those are adorable. My son is going to freak! Thanks for sharing!

                1. re: HillJ
                  Cheese Boy Oct 28, 2009 11:20 PM

                  Here's a recipe... if he likes rice krispies treats, he's bound to love these !!!

                  Look --> http://www.landolakes.com/mealideas/V...

                  1. re: Cheese Boy
                    HillJ Oct 29, 2009 05:42 AM

                    Cheese Boy, I'm afraid the ingredient lineup is great for giggles but not for eating. My younger son would make these as a food craft project but wouldn't eat them. Too sweet. Very cute though.

                    Completely off OP but this is our fav rice krispie treat recipe:


              2. re: HillJ
                tcamp Oct 29, 2009 07:27 AM

                Question: What becomes of the squash during the cooking time? Does it become crispy at all or still soft? Can you pick these up as you would a muffin?

                They sound delicious.

                1. re: tcamp
                  HillJ Oct 29, 2009 08:18 AM

                  The egg and spinach keep the squash nest moist and binded. The eggs firm up very quickly and since the squash is pre cooked the timing works out well. You can pick them up but they are moist in the hand. I wouldn't necessarily serve these as an appetizer BUT the recipe is adapatable enough to create a drier result. Enjoy!

                  1. re: tcamp
                    danna Oct 30, 2009 07:22 AM

                    I was thinking the same thing. If you could figure out a way to make the "crust" get crispy, you'd have invented a lo-cal quiche!

                    1. re: danna
                      HillJ Oct 30, 2009 09:24 AM

                      A bit of panko bread crumbs to the egg batter would bind it drier.

                      1. re: HillJ
                        danna Nov 2, 2009 07:19 AM

                        What if you sprinkled panko in the cups after the non-stick and before the squash? Perhaps it would be too messy to arrange the nests?

                        1. re: danna
                          HillJ Nov 2, 2009 08:05 AM

                          Tried it actually and the panko didn't adhere to the squash well enough.

                  2. re: HillJ
                    scuzzo Oct 30, 2009 10:23 AM

                    Awesome idea and fairly low carb!

                  3. TongoRad Oct 7, 2009 08:07 AM

                    I like to make it like I would any other winter squash, fairly simple- sautee sliced onion in butter, add cubed squash, cook (partly covered) until tender, season with salt and a bit of nutmeg and mash. I'm not so crazy about an overly pureed texture so I just use a potato masher- the spaghetti squash is great because it separates into those threads pretty much of its own accord, maybe with the help of a slotted spoon to help it along. The flavor profile is just so wonderfully autumnal I have a hard time using any other preparation (although acorn squash in an ancho based chile stew is pretty killer...).

                    If there is any left over you can make pancake type things from the mash by adding some egg and flour as a binder, just to mix it up a bit.

                    2 Replies
                    1. re: TongoRad
                      cmecookin Oct 28, 2009 11:15 AM

                      I always loved spaghetti pie that my mom used to make from leftover spaghetti, so I was creative the other night and used my leftover spaghetti squash.
                      I mixed the squash with an egg, shredded mozeralla chesse, some basil, and parm. Mixed it up thick and goopey and cooked it in little ramkins (I only had about 3/4 c. of squash to begin with), pushing down so they would bake into one piece. Baked it up till nice and golden and they were delicious! I ate it with some spaghetti sauce on top but later ate the other ones plain and they were great on their own. I'm thinking they'd be good as a side dish for Thanksgiving (sans the sauce).

                      1. re: cmecookin
                        scuzzo Oct 30, 2009 10:22 AM

                        Mmm, I will surely do this! Thanks for sharing it!

                    2. coll Oct 7, 2009 04:47 AM

                      I fill the center with a combination of pesto and red sauce, with lots of parm, when cooked scoop everything out and mix.

                      1. w
                        weezycom Oct 6, 2009 12:09 PM

                        cook plain and shred, then toss while hot with S&P,a splash of olive oil, minced garlic, chopped parsley, some red pepper flakes, a couple of heaping spoonfuls of ricotta.

                        4 Replies
                        1. re: weezycom
                          cookieluvntasha Oct 6, 2009 12:30 PM

                          wow that sounds really good. Do you think the ricotta will pair well with the heavy herbs of the chicken cacciatore I'm making on Sunday? Or should I keep it simple and leave out the ricotta for parm?

                          1. re: cookieluvntasha
                            Emme Oct 6, 2009 08:52 PM

                            absolutely! ricotta is creamy deliciousness that will go well with (almost) anything :)

                          2. re: weezycom
                            JungMann Oct 7, 2009 07:53 AM

                            I do that toss with butter and olive oil, garlic, parsley, mint, cilantro, cumin and coriander with a bit of mint.

                            My favorite, however, is a corned beef-based tomato sauce with a bit of allspice and cinnamon and some feta or cheddar cheese on top.

                            1. re: weezycom
                              cackalackie Oct 7, 2009 08:31 AM

                              That's just what I do - only I use freshly-grated parmegiano reggiano.

                            2. CreativeFoodie42 Oct 6, 2009 10:58 AM

                              I've used Emeril's recipe (http://www.foodnetwork.com/recipes/em...) and added roasted garlic, pecorino romano and roasted grape tomatoes. Yum!

                              1. HillJ Oct 6, 2009 10:50 AM

                                Once cooked, spaghetti squash makes a nice "bed" layer for casseroles, baked chicken dishes and vegetarian lasagna. I roast 3-4 squash at a time and freeze them in ziplock bags for later use.

                                1 Reply
                                1. re: HillJ
                                  cookieluvntasha Oct 6, 2009 12:28 PM

                                  the veggie lasagna idea sounds delish and thanks for the time saving suggestions!

                                2. todao Oct 6, 2009 10:35 AM

                                  My family enjoys the spaghetti squash I make with a combination of a meat sauce (typically covering one half of the spaghetti squash on the plate, and grated mizithra cheese shredded over the other half with a bit of melted butter drizzled over the cheese. They can mix and match, cheese with the sauce, as they like.

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