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Oct 14, 2010 06:24 AM

Spaghetti Squash Recipes

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

                      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.