scott-in-scottsdale
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Can anybody give me the ins 'n' outs of using Spaghetti Squash as a spaghetti substitute?
- Thread starter scott-in-scottsdale
- Start date
I can supply some....
Spaghetti squash is low in calories, unlike most flour pastas.
Slice in half lengthwise. Scoop out icky stuff in middle...the meat underneath it will be rock hard. Lay cut-surface face down on a cookie sheet and bake 350 degrees for 45 minutes or until a knife pierces easily.
Have your spaghetti sauce ready.
Turn squash over--and here's the fun part--run a fork lengthwise through the softened meat. Strands of slightly crunchy "spaghetti" will spring forth! The use of exclamation points should give you some indication of how easily I am amused.
The taste is neutral, with a slight sweetness, so you can use any spaghetti sauce on it. I'll dig up my favorite from Moosewoods (it's a mushroom base with cottage cheese) I posted it at Gail's, I think.
I've also attached a link with another baking method.
http://inc.aces.uiuc.edu/Squash.PDF
Spaghetti squash is low in calories, unlike most flour pastas.
Slice in half lengthwise. Scoop out icky stuff in middle...the meat underneath it will be rock hard. Lay cut-surface face down on a cookie sheet and bake 350 degrees for 45 minutes or until a knife pierces easily.
Have your spaghetti sauce ready.
Turn squash over--and here's the fun part--run a fork lengthwise through the softened meat. Strands of slightly crunchy "spaghetti" will spring forth! The use of exclamation points should give you some indication of how easily I am amused.
The taste is neutral, with a slight sweetness, so you can use any spaghetti sauce on it. I'll dig up my favorite from Moosewoods (it's a mushroom base with cottage cheese) I posted it at Gail's, I think.
I've also attached a link with another baking method.
http://inc.aces.uiuc.edu/Squash.PDF
Original (?) Moosewood Cookbook Spaghetti Squash Casserole
(Mar's Note: Once again (how surprising!) I can't find a recipe I posted to Gail's. I found this one on the Internet and believe it's a version of the original.)
serves 4-6
1 8" spaghetti squash
1 c. chopped onion
2 med. cloves crushed garlic
2 med. sized fresh tomatoes
1/2 lb fresh, sliced mushrooms
1/2 tsp oregano
salt & pepper to taste
1 c. cottage or ricotta cheese
1 cup grated mozzarella
1/4 c. fresh chopped parsley
1 tsp. basil
dash thyme
1 cup fine bread crumbs (preferably fresh)
butter or olive oil for saute
fresh grated parmesan for top
Preheat oven to 375
Slice squash in half lengthwise and scoope out seeds. Bake it, face-down, on a cookie sheet sprayed with non-stick spray for about 30 minutes or until easily pierced by a fork. Cook until handleable. Scoop out insides into large bowl.
While squash bakes, saute onions, garlic, salt, pepper, mushrooms, parsley, basil & thyme in butter or olive oil. When onions are soft, add tomatoes. Cook until most of the liquid evaporates.
Combine all ingredients except parmesan. Pour into 2 quart casserole that has been sprayed with cooking spray. Top with parmesan.
Bake for 40 minutes, uncovered.
(Mar's Note: Once again (how surprising!) I can't find a recipe I posted to Gail's. I found this one on the Internet and believe it's a version of the original.)
serves 4-6
1 8" spaghetti squash
1 c. chopped onion
2 med. cloves crushed garlic
2 med. sized fresh tomatoes
1/2 lb fresh, sliced mushrooms
1/2 tsp oregano
salt & pepper to taste
1 c. cottage or ricotta cheese
1 cup grated mozzarella
1/4 c. fresh chopped parsley
1 tsp. basil
dash thyme
1 cup fine bread crumbs (preferably fresh)
butter or olive oil for saute
fresh grated parmesan for top
Preheat oven to 375
Slice squash in half lengthwise and scoope out seeds. Bake it, face-down, on a cookie sheet sprayed with non-stick spray for about 30 minutes or until easily pierced by a fork. Cook until handleable. Scoop out insides into large bowl.
While squash bakes, saute onions, garlic, salt, pepper, mushrooms, parsley, basil & thyme in butter or olive oil. When onions are soft, add tomatoes. Cook until most of the liquid evaporates.
Combine all ingredients except parmesan. Pour into 2 quart casserole that has been sprayed with cooking spray. Top with parmesan.
Bake for 40 minutes, uncovered.
scott-in-scottsdale
Well-known member
Thank you, Marilyn.
REC: SPAGHETTI SQUASH WITH SAUSAGE FILLING
SPAGHETTI SQUASH WITH SAUSAGE FILLING
1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage ( I use chicken sausage)
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce
1/2 cup grated Parmesan cheese
Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
(I use a lot of garlic pepper in this one)
Epicurious
SPAGHETTI SQUASH WITH SAUSAGE FILLING
1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage ( I use chicken sausage)
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce
1/2 cup grated Parmesan cheese
Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
(I use a lot of garlic pepper in this one)
Epicurious
scott-in-scottsdale
Well-known member
This looks delicious. Thanks, Mo.