ideas for spaghetti squash?

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Ideas for spaghetti squash?

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MMCH

Wed, Dec 07 2011, 4:28 pm

any ideas how to serve it?

ra_mom

Wed, Dec 07 2011, 4:34 pm

with meatballs and sauce

with a sauteed veggie sauce

or with just olive oil and coarse salt (the way I like it)

medola

Wed, Dec 07 2011, 4:34 pm

After cooking the spaghetti squash in the microwave, I made a sauce for it by sauteing onions, garlic, zuchinni, tomatoes, red peppers in a skillet with some oil. Then I added pasta sauce/marinara/tomato sauce and let it simmer for a few minutes (plus spices - salt, pepper, curry?, etc). Think I might have thrown in some mushrooms as well.

An alternative is making it sweet - with margarine/butter and brown sugar. That's pretty good too!

But you wont run into a shortage of ideas if you go a little googling.

YUM - enjoy!

medola

Wed, Dec 07 2011, 4:35 pm

Oh, and maybe add some cinnamon, and a pinch of ginger to the sweet one.

Faigy86

Wed, Dec 07 2011, 4:35 pm

You can really serve it any way you would serve spagehetti/angel hair pasta. Sweet, or onion kugels, with sauces, as salad.

canadamom

Wed, Dec 07 2011, 4:50 pm

I like to make a spaghetti squash kugel. I rinse the squash and bake it whole for 1 hour. let it cool, then slice it in half and scoop out the seeds. with a fork remove the strands of spaghetti squash and put into bowl.

while it's cooking sautee 1-2 onions in a generous amount of oil. (I find the squash to be pretty bland so the fried onions give it tons of flavor.)
add to squash:
fried onions
2-3 eggs
salt, pepper, garlic powder
bake uncovered for an hour.

momaholic

Wed, Dec 07 2011, 4:53 pm

I just made it for supper. I baked in the oven for 1 hour. then, I sauteed diced tomatoes, onions and 2 garlic cubes. I added the spaghetti squash and some spices (salt, pepper and onion powder) ans let it cook together a few minutes. it is yum!11

naomi2

Wed, Dec 07 2011, 6:51 pm

I baked it for supper last night and served it with ketchup. tonight, I made latkes from the plain leftover squash. I mixed squash with two eggs, salt, pepper fresh parsley and a tiny bit of nutmeg. surprisingly, they came out sweet but still delicious!

JM46

Wed, Dec 07 2011, 9:01 pm

If you're looking for something milchigs, you could just microwave it, scoop it into a bowl, and reheat with some cheese and sauce. It's really yummy that way.

redstrawberry

Wed, Apr 22 2015, 8:36 am

How long does it need to be baked? Or microwaved?

Yael3

Wed, Apr 22 2015, 8:49 am

redstrawberry wrote:

How long does it need to be baked? Or microwaved?

I cut it in half (the long way), remove seeds with a spoon, and bake faced down for 45 minutes at 375.
Then flip them right-side up for the last 15 minutes at 400.
When they cool so you can handle them, scrape the spaghetti strands out with a fork. From there your options are endless Smile

I like to sautéed onions and garlic in olive oil and then mix it all together adding just pepper and a little salt.

MagentaYenta

Wed, Apr 22 2015, 11:00 am

I think I'm addicted to spaghetti squash I have it once a week. Usually simply finished with some roasted garlic and evoo and some hot pepper flakes. I also like to make it with a pad thai dressing.

causemommysaid

Wed, Apr 22 2015, 11:05 am

I usually microwave it for a few minutes so it is easier to cut. Then I slice in half and scoop out the pits. Then I sprinkle a little oil and salt over it and bake till soft. Scoop out with a fork when cool. Then I serve with meatballs and sauce. I find that doing cheese and sauce doesn't come out as good for some reason.

sky

Wed, Apr 22 2015, 11:34 am

On Pesach I used it:
- under an appetizer instead of pasta
- as a salt and pepper noodle kugel

I also sometimes eat with marinara sauce and cheese.

causemommysaid

Wed, Apr 22 2015, 12:09 pm

sky wrote:

I also sometimes eat with marinara sauce and cheese.

I find that it doesn't absorb the sauce and cheese the way pasta does and also gets watery.

Do you do anything special to counteract that?

4eyes

Wed, Apr 22 2015, 1:27 pm

causemommysaid wrote:

I find that it doesn't absorb the sauce and cheese the way pasta does and also gets watery.

Do you do anything special to counteract that?

I find that it's only watery when microwaved. When roasted it has a much better texture and holds sauce way better.

centurion

Wed, Apr 22 2015, 2:34 pm

sesame "noodles"

ra_mom

Wed, Apr 22 2015, 2:40 pm

redstrawberry wrote:

How long does it need to be baked? Or microwaved?

Cut in half. Scoop out seeds. Place cut side down on cookie sheet. Roast uncovered at 350 for 1 hour.
Use tines of a fork to scrape out strands.

Amarante

Wed, Apr 22 2015, 4:12 pm

If you like Asian food, this is delicious and easy to prepare. I would do the prep work ahead of time and then just pop it in the oven.

Orange-spiced Salmon with Spaghetti Squash
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 4

Ingredients:

2 tablespoons dark brown sugar
2 teaspoons grated orange rind
1 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked spaghetti squash
Cooking spray
4 (6-ounce) salmon fillets, skinned
4 teaspoons Dijon mustard
Parsley sprigs (optional)

Directions:

Preheat oven to 450°.
Combine first 5 ingredients in a bowl. Combine 2 tablespoons sugar mixture and squash; toss gently. Arrange squash in an 11 x 7-inch baking dish coated with cooking spray. Arrange salmon on top of squash; brush with mustard. Sprinkle fish with remaining sugar mixture. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Garnish with parsley sprigs, if desired.

Nutritional Information:

NUTRITION PER SERVING
CALORIES 336(40% from fat); FAT 14.8g (sat 2.5g,mono 6.8g,poly 3.2g); PROTEIN 35.7g; CHOLESTEROL 111mg; CALCIUM 46mg; SODIUM 402mg; FIBER 1.7g; IRON 1.4mg; CARBOHYDRATE 13g

Amarante

Wed, Apr 22 2015, 4:13 pm

This is a more typical use for spaghetti squash and the flavors work well together.

Spaghetti Squash-and-vegetable Gratin
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 6

Ingredients:

1 teaspoon olive oil
3 cups diced zucchini
3 cups sliced mushrooms
3/4 ounces) cup (3 shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves, garlic minced
1 can (14.5-ounce) no-salt-added stewed tomatoes, undrained and chopped
3 cups cooked spaghetti squash
Cooking spray
1/2 cup fresh bread crumbs

Directions:

Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.

Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450° for 15 minutes or until bubbly.

Notes:

Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 116 (29% from fat); FAT 3.7g (sat 1.7g, mono 1.3g, poly 0.4g); PROTEIN 6.6g; CARB 15.9g; FIBER 2g; CHOL 8mg; IRON 1.7mg; SODIUM 311mg; CALC 148mg;

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