Spaghetti squash... recipes? New yum for me ~
- mcel215 Sep 2, 2013 09:15 AM
Okay, so I am late to the party on this one. I scoffed at any cooking show that even suggest I replace my spaghetti with spaghetti squash (don't remember which).
But a co-worker brought me in one which she baked and then made it stringy, added diced tomatoes, basil and cheddar cheese. It was delicious.
All she said she did, was to bake it in the oven, cut in half, seeds removed and then kind of used her fork to make it stringy, added tomatoes, basil and cheese and baked it another 10 minutes.
Any tried and true recipes out there?
Love spaghetti squash! One way I make is to cut in half, seed, and bake until its soft enough for a fork to easily pierce it. Then I use a fork to scrape out the stings, then I toss with roasted cherry tomatoes, roasted zucchini, feta and halved kalamata olives. Served hot as a main dish. Yum!
Whatever mixture you wind up making with your cooked spaghetti squash, try then using it to stuff zucchini, or any winter squash, then top with crumbs and cheese, and bake.
If it's hard squash, par-cook it first so the filling does not dry out during the time it takes for the hard squash to become tender.
I had some tonight! It's not a recipe really but I baked it and made it stringy. Then I layered it in a buttered casserole dish, layered sautéed zucchini and mushrooms, followed by tomato basil sauce and topped with goat cheese crumbles. Twenty minutes more in the oven and then ate it with crusty bread.
Some great ideas here.
I decided to wing it a bit and ended up cutting the squash in half lengthwise, and bake it at 350 for about 45 minutes.
I took it out of the oven and added one cup diced roma tomatoes and 1/2 cup of lower fat shredded cheddar cheese.
Tossed it back in the oven for about 15 minutes, until the cheese was melted and slightly browned. I served it with roasted, baby eggplants, and 1/2 cup regular pasta, tossed lightly with a plain tomato sauce.
I served it to my friends and they all loved it.
Here's a couple of pictures.
Thanks. I bet you could bake "egg cups", with the cooked spaghetti squash. Just bake it, let it cool and spray muffin tins with the low cal spray, press in the spaghetti squash and bake for about 10 min at 350. Let them cool a bit, drop an egg in each one, a little shredded cheese on top and pop back in the oven for 10 minutes.
Thanks for another idea! :)