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Spaghetti Squash Recipes

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Recently purchased some spaghetti squash and am now fumbling when it comes to actually preparing it. Does anyone have any recipes (moderate preparation/skill)? Otherwise, it is going to end up in a spaghetti-squash-staring-contest with the garbage winning in the end.

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  1. I recently made it by roasting for an hour or so, and towards the end topping with a mixture of pesto and Rotel tomatoes. A little parmesan before serving. I was very pleased with my creation, and picked on the leftovers til they were gone.

    1. I roast it (about an hour) and remove the insides with a folk to maximize stringy-ness. I stir in butter and crazy mixed up salt and top with parmeasan or pecercorino.

      The Splendid Table radio show recently talked about treating spaghetti squash like Asian rice noodles. I can't remember all the ingredients but ginger was mentioned.

      1. Whether you bake it or boil it, be sure to drain it VERY thoroughly. I like to use a salad spinner to get the excess water out. I often serve it just like spaghetti. One of my family favorites is draining it well, tossing it in a pan with some melted butter and topping it with grated Mizithra cheese. We also like it with a marinara sauce and grated Mizithra cheese sprinkled on top.
        If you've never used it before you might want to know that it is difficult to cut into when it's raw. Something akin to cutting into a piece of granite. So be very careful, use a very sharp cutting tool (I'm sometimes tempted to use my hatchet - but haven't yet) and keep in mind that it will roll easily so keep your fingers and other body parts well out of harms way.

        1 Reply
        1. re: todao

          To expand on what todao said, I often partially roast mine whole to make it easier to cut - 10 mins in the oven will soften it up enough to cut through, and then you can continue roasting the two halves.

        2. I may get yelled at for this, but I make it even easier - jab a fork in it a few times and microwave. It usually ends up in the microwave for about 15-20 minutes, depending on size. I do it in intervals of 6 minutes to start, then when it starts to soften, I cut it down to about 3. It is done when a fork easily pierces through. Let it sit for a few minutes to cool, then halve, remove seeds, and scrape with a fork. I had it the other night with a very fresh spicy tomato sauce with roasted red peppers. Delish!

          6 Replies
          1. re: katecm

            I haven't cooked one in years, but have done it both in the microwave and oven. I think the flavor is deeper with the oven. As I do with eggplant and squash, next time I will cook it halfway in the microwave, then halve and oven-bake it to finish.

            Even if it were easy to cut raw, since the way to serve it is to scrape out the strands with a fork and fluff them so they are like pasta, I see no benefit to halving it before cooking softens it.

            IMO, topping it with a beefy tomato sauce makes it scream, "not really spaghetti". It's better with a meatless tomato sauce, or one with chicken or seafood. Non-tomato based sauced like alfredo, or garlic/anchovy, work well too.

            1. re: greygarious

              I agree with greygarious - I don't love it with a bolognese type sauce either. It's okay with tomato sauce, but I prefer it just with tons of butter and parmesan or other sharp cheese - I usually toss the cooked strands with lots of both plus salt and pepper, then pack it into a baking dish and bake so that the cheese and butter sort of fuse and meld. A friend of mine used to use it as a vessel for the Thanksgiving stuffing that wouldn't fit in the bird, and I though it was pretty good that way too - you'd just scoop out some strands along with the stuffing.

              1. re: biondanonima

                I love the pairing with stuffing idea!

                1. re: cleobeach

                  So do I, and riffing upon it, how about using it to stuff peppers, eggplant, or zucchini?
                  With the obligatory, onion, garlic, cheese, seasonings, and maybe sausage.

                  1. re: greygarious

                    drool.

                    1. re: greygarious

                      I think a mixture of spaghetti squash, sausage (or pancetta/bacon), onion, cheese and herbs would be divine inside a zucchini!!

            2. Thank you for the ideas! I may have to secure a wingman/woman for the process---although microwaving it sounds kind of alluring, to be honest. I think I'm going to make my first attempt tomorrow.

              1. I cut mine in half, clean out the membrane and seeds, poke fork holes in the skin, put in a dish with some H2O. cover & nuke for 10-15 minutes, depending oin the size of the squash. Once cooked, drain really well & fork it out of the shell. All of the suggestions above are great, but I like it with just some butter and lemon pepper. I've also mixed in parm cheese, put it back in a glass pie dish and baked to get the cheese crusty. A little cream doesn't hurt. LOVE it with pesto.

                1. I like mine pretty simple. Either bake or boil until soft, remove the seeds and scoop out with a fork and place in sauce pan. Add some butter and salt/pepper. Simmer. Serve.

                  1. Once I have the spaghetti squash out of the shell, I chop it then mix it with a generous handful of parm cheese, some plain breadcrumbs, fresh chopped thyme and sage leaves. Then I divide the mix btwn two pie plates to form a crust.

                    I mix together a standard quiche filling (eggs, milk, s&p, bacon, more cheese) and pour that into each pie plate and bake until firm. What results is a super tasty egg pie with squash crust.

                    Super simple .

                    6 Replies
                    1. re: HillJ

                      I love this idea. Do you "blind-bake" the squash crust?

                      Timely thread, because I have one sitting in the kitchen and as much as I love brown butter, sage and Parmesan (never, ever gets old) I feel like I shooould really have it a different way.

                      Got some red curry paste, leftover lemongrass, galangal... maybe I'll pick up some coconut milk and toss that all together. Next night, squash-crust quiche with the other half, perhaps. Mmm... is it the weekend yet?

                      1. re: HillJ

                        Wow, that's a great (no pun intended) idea! Once you get hooked on that concept, there are all kinds of combos you can make, Thanks, Hill, for the terrific suggestion!

                        Do you prebake your "crust" to get it crispy, or does it do that during the baking of the quiche?

                        1. re: PattiCakes

                          No need to prebake by the time the filling is set, the squash forms a good crust.

                          1. re: HillJ

                            This recipe also works well using a muffin tin for individual servings.

                        2. re: HillJ

                          That sounds wonderful. Do you pre-cook the crust before adding the quiche filling?

                          1. re: cleobeach

                            No precooking of the crust, just roast the whole squash beforehand.

                        3. You've got plenty of basic prep suggestions, so I won't re-iterate. But it's very hard to destroy this squash, and micro or oven prep are both great.

                          For serving ideas:
                          Garlic/olive oil with parmesan shreds and fresh black pepper
                          Cold or hot, topped with garbanzos and lemon juice, bit of salt if needed (add chopped cucumber if cold)
                          Black beans or red beans (homemade or canned) heated and poured over (top with lots of fresh shallots/onions, fresh chopped cilantro if desired)
                          Cold or hot, chunks of leftover chicken, chopped fresh parsley, simple vinaigrette (or creamy sauce of choice if hot)

                          1. Has anyone tried actual spaghetti along with this spaghetti imposter? I ask because I enjoy zucchini ribbons with pappardelle pasta, so I figure why not try say spaghetti squash with say some spaghetti? I know it's tough to get passed the redundacy issue here, but hey, maybe it works.

                            1. We love this recipe. In fact we are having this with our dinner tonight. The gratin is nice when you want to really treat the squash as a side dish.

                              http://chocolateandzucchini.com/archi...

                              1. this may sound odd, but I roasted my squash whole then cut in half and scraped with fork, then i made an alfredo sauce with proscuitto and peas. It was wonderful.

                                2 Replies
                                1. re: cassoulady

                                  odd?? No way -- it sounds wonderful!

                                  1. re: cassoulady

                                    I've done that. Sooo good.

                                    I've also sauted the squash strings with olive oil, onion, garlic, Parmasean cheese, s&p. Optional adds are chicken, peppers, shrimp, sausage -- wherever your imagination and contents of the fridge take you.

                                  2. Thanks for all the great ideas for cooking spaghetti Squash. I cooked mine in the microwave.

                                    I poked the whole squash and put it in the micro on high for 7 minutes,rolled it over and cooked it another 4 minutes. I cut it in half, scraped out the seeds and forked the remaining into strands. I put it in my salad spinner to remove some moisture, then into a colander to drain.

                                    I cut some prosciutto into thin strips, cleaned some haricot vert, and tossed them into the saute pan with some olive oil and garlic.After a few mins. I added the well drained Squash , sprinkled with Penzeys Trinidad seasoning mix and some parmesan cheese. YUM!

                                    We liked it so much we cooked it again the next day.

                                    1. Just a note...I often cook my spaghetti squash cut along the equator instead of the pole to pole so that I get longer strands.

                                      1 Reply
                                      1. re: soypower

                                        I prick the whole spaghetti squash with a knife a few times and bake it whole; on foil until the body is soft to the fork. Then I slice it lengthwise scoop out the seeds and then the long strands.