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New ideas for spaghetti squash?

9 years ago

I have barely heard of the darn things before and have been "gifted" with five of them in the past couple of months. Husband loves them. I don't like them at all. I have two left, sitting on the counter taunting me every time I walk into the kitchen.
I've just been stringing them and roasting them with spaghetti sauce.
Any other ideas to turn one of these into a main dish for hubby (and get them off my counter?)

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Comments (5)

tishtoshnm Zone 6/NM
9 years ago
This is my favorite way of eating spaghetti squash. I add plain yogurt or sour cream. Leftovers are great in a tortilla. When I am tired or lazy, I use the Ro-Tel tomatoes with lime juice in place of the jalapenos and red bell pepper.

Here is a link that might be useful: Whole Foods spaghetti squash with black beans
writersblock (9b/10a)
9 years ago
Roast or steam first, then string. Also, the longer you cook it the sweeter it gets. Cook it too long and it's just stringy winter squash.

Aside from usual pasta-like uses, these are both really nice recipes:

Spaghetti squash latkes

Parmesan-ricotta squash fritters with fried sage

and they're great in pad thai, too.
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My family enjoys this recipe. Just make sure the spaghetti squash is tender before baking. Spaghetti Squash With Vegetables & Mozzarella (LOW CARB) This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative. 1 spaghetti squash, cooked by your favorite method and separated into strands (I use the microwave) 1 large yellow onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 Tbsp. olive oil 1 can (28 oz.) crushed tomatoes 3-5 cloves garlic, minced 1 tsp. basil 1/2 tsp. oregano 1/2 tsp. crushed red pepper (optional) 1 Cup grated mozzarella cheese 1/2 Cup grated Parmesan cheese Serves 6-8 Preheat oven to 375 F. Mix the cheese together, set aside. Heat olive oil in a skillet and add the onion, pepper and garlic. SautÃ© over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving. This also works to assemble it ahead of time and bake later. My kids gobble up huge servings of veggies when they eat this. Karigraphy
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Four hours at 350 degrees is a lot more than you would need to cook a pumpkin. If memory serves, I think one hour is plenty! :) Can you fit several into the oven at the same time? Do you have a freezer where you could store the pulp? Or could you can it? I take it you now have ten left. Preparing all of them is the only way I know of that will allow you to know which are going to give you pumpkin pulp and which are going to give you spaghetti, but you're going to end up with lots of pulp, especially if they are very big. Do they all look alike on the outside? There are many good uses for spaghetti squash, and it does retain its texture. Yes, I would write and at least let Mr. Hume know what happened. --Ilene
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carol_in_california
9 years ago
I have been thinking about using some in a quick bread recipe...
alex9179
9 years ago
I made this au gratin recipe and it was pretty good. I have a problem with the sweetness, but don't like it crunchy, so it's a delicate balance for me!

After slicing in half and scooping out the seeds, I drizzled olive oil then salt and pepper. Roasted them facing down, unlike the recipe I'm linking.

I had some home-made boursin left over from Thanksgiving and used some of that in place of the butter along with various left over cheeses from the cheese board and some parmesan. It was pretty tasty and my 3 little kids want me to make it again (they're pretty adventurous for kids).

Here is a link that might be useful: Spaghetti Squash Au Gratin
rachelellen
9 years ago
Carve them as Jack O' Lanterns? Oh wait, Halloween's over. Drop them from a very tall building just to see them smash up? Re-gift them to someone who likes the things?

I'm with you, Angelaid...bleah...and I really like most squashes. The flavor is o.k., but I don't like the stringy texture.

If I were stuck with them, and didn't feel good about just heaving them into the woods behind my house, I'd probably just make a desert bread with them. I'm sure you could google up a recipe. Baked up with spices & sugar etc, the texture might disappear. :D

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