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spaghetti squash recipes needed

9 years ago

I have several spaghetti squash still from this falls harvest. Problem is, the solarium finally dipped below freezing, and it seems that the squash got froze smacked.

So now I need to come up with a way to eat up a lot of spaghetti squash between the four of us pretty quick. Problem is, they are all the large squash, and not really suitable for personal sized stuffed squashes... and we are kind of tired of the same ole spaghetti sauce or garlic butter sauce scenarios.

We do love casseroles and bakes, soups and stews.. and no flavor profile is out of the question, we love everything from Mexican to Italian to Asian and beyond, and we like spicy and not so hot dishes.

So anyone have tasty spaghetti squash recipes they can share?

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Comments (12)

writersblock (9b/10a)
9 years ago
How about pad thai? or latkes?
carolb_w_fl_coastal_9b
9 years ago
I make a dish w/ ground beef sauteed in olive oil, onions, garlic, S&P & lots of fresh basil mixed w/ the roasted & separated spaghetti squash & approx. 1/3 cooked spaghetti by volume. It's 1 of my new faves.
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We rely on leftovers all week long or we would not eat. I shop in my freezer but aways have something fresh for a leftover transformation. Take a pint of something out of the freezer the night before, or need to use something up that was cooked fresh over the weekend. I've tossed it with pesto for lunch or a spicy salsa from a taco meal. Lately i've been making cottage pies or quick layered lasagna type casseroles. This one from the other night has a fresh sliced sweet potato bottom, then shallot/garlic. A layer of leftover spaghetti squash, then a big fat hand full of fresh baby spinach really thick. It cooked down and provided steam and moisture. Tomatoes, then mozzarella and gruyere i needed to use up. Not at all a big leftover 'mush' with all the fresh layering. I also recently tried some grain cakes. (I put grainlady's link in my bookmarks folder) I made spinach, kale, quinoa and some frozen/thawed winter squash. (Only used half of it for a corn chowder.) I had to add a bit of spice, alot of spices, to please DH. Really good.
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Spaghetti Meat Sauce 2 cloves garlic 1 large onion, minced 1 pkg. mushrooms, sliced 1 28 oz. can whole peeled tomatoes, crushed with hands 1 28 oz. can tomato puree 1 6 oz. can tomato paste 1 handful chopped parsley 2 T. olive oil 1 lb. sweet Italian sausage 1 lb. hot Italian sausage 1 1/2 lb. ground beef 1 tsp. oregano 2 tsp. basil 2 T. salt 1 bay leaf 1 tsp garlic powder 1 tsp. sugar 1 handful freshly grated parmesan Saute' onion, mushrooms in oil until onions are soft but not browned, add garlic saute' till aromatic. Remove from pan and put in large pot. Brown meat and sausage. Drain fat and put meat mixture in large pot with onion mixture. Add remaining ingredients. Cook uncovered an hour or so. Adjust seasonings as needed
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Annie Deighnaugh
9 years ago
I just cook it and make the strings and mix with garlic and butter. You can also drain really well and add a marinara or bolognese sauce and eat it like spaghetti.
dawn_t
9 years ago
My sister gave me a recipe that is really good.
It's similar to the one I linked below, except she reduces the tomatoes to 2 cups, replaces the beans with chick peas and just tosses everything together and bakes instead of pre-roasting the tomatoes.

She also adds the optional 1/4c parmesan cheese...

Here is a link that might be useful: Spaghetti Squash casserole

This post was edited by dawn_t on Sat, Jan 24, 15 at 14:29
beesneeds
Original Author
9 years ago
Sounding good so far.. keep em coming!

Tonight is a leftover night, but I think tomorrow is going to be squash for dinner :)
randy41_1
9 years ago
there's spaghetti squash bread recipes you can find by searching.
angelaid
9 years ago
I am following this thread, too. We just discovered spaghetti squash a couple of months ago. I am NOT a fan, but husband loves it. I have cooked 5 of them for him in the past few months. I have just been roasting them, scraping out the innards and mixing them with some very meaty spaghetti sauce, stuffing the skins with it and baking them for a while longer.
tishtoshnm Zone 6/NM
9 years ago
I posted this recipe on another thread recently but this is one of our favorites from Whole Foods. When I am in a real rush, I use a can of Ro-Tel with lime juice instead of the peppers, lime juice, etc. Leftovers are great in a tortilla with some sour cream the next day.

Here is a link that might be useful: Spaghetti Squash with black beans
lpinkmountain
9 years ago
Find a noodle or potato pudding recipe, (called "kugel" in my lexicon) either sweet or savory, and use the squash in place of the noodles or potatoes. That's what I do with it sometimes.
dawn_t
9 years ago
Spotted this on Pinterest today - sounds interesting...

Here is a link that might be useful: Spaghetti Squash Carbonara
cube1067
9 years ago
Tried spaghetti squash twice - does not appeal to me on it's own, but I could see it in a dish with a lot of other things to give it some personality. Like an eggplant lasgna.
It is not at all like pasta, and I wish people would stop trying to use it in place of pasta -the texture is all wrong. The only thing pasta like about it is how it looks and the name of the vegetable.
Off topic - I am interested in trying that lentil pasta. I hear good things about it.
jays_3sask
9 years ago
Try the Smitten Kitchen blog Moroccan Spice Spaghetti Squash recipe. It's fast, easy, tasty & different. I like to roast the seeds separately & sprinkle them on top.

Jays

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