Spaghetti squash recipes needed..

indy452October 2, 2012

I have acquired three spaghetti squashes this week from a friend and since it really has no unique flavor, but takes on flavors well I'm in need of something other than butter and Parmesan cheese on these bad boys....

You good folks on this forum have any suggestions I could try?

Two are around 2# but one is a big one at around 4#. I would like to have something serve as a main course rather than a side.

Thank you...


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I use spaghetti squash just like regular spaghetti with my favorite spaghetti sauce. I also use it with my butternut squash sauce and get a major dose of veggies.
My next recipe is this one from Trader Joe's. Was in the newsletter they send out. Spaghetti Squash Carbonara!
How bad can it be with bacon, cheese, garlic, and peas?
Check it out.

Here is a link that might be useful:

    Bookmark   October 3, 2012 at 6:05AM
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I toss cooked spaghetti squash with butter, brown sugar, and fresh grated ginger, salt & pepper, then put it back in the oven for a few minutes, until all the ingredients meld together.

It's DS's favorite way to eat squash.

    Bookmark   October 3, 2012 at 12:02PM
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I add some chopped green onion, chopped red pepper and a vinaigrette.....serve it cold as a salad sort of slaw or a pasta s\alad...sort of!!

    Bookmark   October 3, 2012 at 2:22PM
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I found this recipe on Pinterest from Whole Foods and made it last night - delicious and different. Not my pic..

Spicy Spaghetti Squash with Black Beans

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.
⢠1 medium spaghetti squash
⢠2 teaspoons olive or corn oil
⢠1/2 cup red onion, chopped
⢠1 jalapeño chili, seeded, minced
⢠1/2 cup red pepper, chopped
⢠1 cup black beans, rinsed and drained well
⢠1/2 cup sweet corn, frozen or fresh
⢠1 teaspoon chili powder
⢠All of the reserved cooked squash, about 4 cups
⢠1/3 cup cilantro, minced
⢠1 tablespoon lime juice
⢠1 teaspoon sea salt
Roast squash in a 375�F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and saut� red onion, jalape�o chili and red pepper for 2 minutes. Add beans, corn and chili powder; saut� 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

Nutritional Info:
Per Serving:

⢠160 calories (30 from fat)
⢠3.5g total fat
⢠0.5g saturated fat
⢠0mg cholesterol
⢠330mg sodium
⢠29g carbohydrate (7g dietary fiber, 5g sugar)

    Bookmark   October 3, 2012 at 6:54PM
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One more I pinned but haven't tried yet- looks yummy though:

Spaghetti Squash Tomato bake

Here is a link that might be useful: Spaghetti Squash Tomato Bake

    Bookmark   October 3, 2012 at 6:59PM
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happened upon this one this morning on Tipnut....have not tried but looks good.

Here is a link that might be useful:

    Bookmark   October 4, 2012 at 6:13AM
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