can you give me any recipes for spaghetti squash???

Answer 1

ITALIAN SPAGHETTI SQUASH

1 spaghetti squash, about 1 1/2 lbs.
1 med. green pepper, chopped
1 med. onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 med. tomatoes, chopped
2 tbsp. butter
1/4 c. Parmesan cheese

Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.
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STUFFED SPAGHETTI SQUASH
1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 c. diced onion and red pepper
1 garlic clove
8 oz. ground veal, or any meat
1 c. canned whole tomatoes, chopped
1/4 tsp. oregano
Dash salt and pepper
2 oz. shredded Mozzarella or Cheddar cheese
1 tbsp. chopped Italian parsley

Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce to 350 degrees.
Cut squash in half lengthwise, remove and discard seeds. Scoop out pulp, reserve shells. Set both aside.

In skillet heat oil, add onion, red pepper and garlic. Saute until onion is translucent. Stir in ground meat, saute until meat is no longer pink, add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is absorbed. Spoon half of mixture into a shell.

Place shells in baking dish(s) and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned. Serve with sprinkled parsley.
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ITALIAN SPAGHETTI SQUASH ALFREDO
3 lb. spaghetti squash
1 tbsp. butter
1/4 lb. Italian ham, cut in thin strips
1 c. frozen peas
1 c. heavy cream
1/4 c. Parmesan cheese, divided
Pepper to taste

Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. Cut squash in half and scoop out seeds. Bake, cut-side down, 45 minutes or until tender. Scrape squash out of shell and drain into colander.
In large skillet, melt butter. Add ham and saute for 1 minute. Add peas and cook another minute. Add pepper and cream; cook, stirring 2 to 3 minutes until cream thickens. Add cooked spaghetti squash; toss to blend. Sprinkle 3 tablespoons of Parmesan cheese and toss again. Spoon into serving dish and sprinkle with remaining cheese

Answer 2

SPAGETTI SQUASH RECIPE
7 to 8 inches long spaghetti squash
2 teaspoons butter
1 tomato
1/2 Spanish onion
1 chopped green pepper
chopped celery (optional)
salt to taste
pepper to taste


Take the spaghetti squash and cut it into two halves length-wise.
Clean the seeds out of both halves. (I put one half in the fridge for another day.) Place a teaspoon full of butter in both ends of the hollowed out area where the seeds used to be. Cube tomato and lay into seed area.. Dice Spanish onion and lay it over the tomatoes.. Add a small amount of chopped green bell peppers, and/or some fresh chopped celery.. Add salt and pepper to taste, or your favorite spices. Place in a micro wave proof dish and cover. Cook at with medium heat for 12 to 15 min--until a fork penetrates the squash easily.-

Answer 3

INGREDIENTS:
1 spaghetti squash, halved and seeded
2 tablespoons butter, divided
2 tablespoons molasses, divided
1 teaspoon ground cinnamon, divided

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In each squash half place a tablespoon butter, 1 tablespoon molasses and 1/2 teaspoon cinnamon. Place in a deep baking dish with a little water in the bottom.
Bake in preheated oven for 1 hour, or until tender.

Answer 4

I would just cut the squash in half and put a tablespoon of butter and a tablespoon of brown sugar in each half and bake them on a cookie sheet @ 350 degrees for an hour...

Answer 5

Just boil it or steam it till tender then pull out the strands on the inside and use it like spaghetti (put spaghetti sauce on them etc.). Yum!

Answer 6

Paleo diet its a diet based around eating real food unprocessed

Answer 7

SPAGHETTI SQUASH

1 spaghetti squash
2 tbsp. butter
Pepper

Preheat oven to 350 degrees.

Cut squash in half lengthwise. Remove seeds. Spread butter over each half. Place flesh side down on cookie sheet. Bake 1 hour. Using spoon, loosen flesh into spaghetti-like strands. Serve with pepper and butter.

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ITALIAN SPAGHETTI SQUASH

1 spaghetti squash, about 1 1/2 lbs.
1 med. green pepper, chopped
1 med. onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 med. tomatoes, chopped
2 tbsp. butter
1/4 c. Parmesan cheese

Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

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SOUTHWEST STYLE SPAGHETTI SQUASH

1 (2 1/2 - 3 1/2 lb.) spaghetti squash
1 c. chopped red and or green sweet pepper
1/4 c. chopped onion
1/4 c. chicken broth
2-4 tbsp. snipped fresh cilantro or 2-4 tsp. dried cilantro, crushed
1 tbsp. olive or cooking oil
1 tbsp. balsamic vinegar or cider vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. sliced pitted ripe olives
1/3 c. coarsely chopped peanuts

Halve squash; discard seeds. Place, cut side down, in a 12" x 7 1/2" x 2" microwave safe baking dish. Add 2 tablespoons water to dish. Cover with vented microwave safe plastic wrap. Microwave on 100% power (high) for 15 to 20 minutes (low wattage oven, 20 to 25 minutes) or until tender, rearranging once. Drain; set aside.

In a 2 quart microwave safe casserole combine next 9 ingredients. Cook, covered on high for 3 to 4 minutes or just until tender, stirring once.

Use a fork to shred and separate squash pulp into strands, reserving shells. In the casserole toss squash pulp, pepper mixture and olives until coated. Cook, covered on high for 2 to 3 minutes or until heated through. Transfer into squash shells. Sprinkle with peanuts.

Makes 6 to 8 servings.

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STUFFED SPAGHETTI SQUASH

1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 c. diced onion and red pepper
1 garlic clove
8 oz. ground veal, or any meat
1 c. canned whole tomatoes, chopped
1/4 tsp. oregano
Dash salt and pepper
2 oz. shredded Mozzarella or Cheddar cheese
1 tbsp. chopped Italian parsley

Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce to 350 degrees.

Cut squash in half lengthwise, remove and discard seeds. Scoop out pulp, reserve shells. Set both aside.

In skillet heat oil, add onion, red pepper and garlic. Saute until onion is translucent. Stir in ground meat, saute until meat is no longer pink, add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is absorbed. Spoon half of mixture into a shell.

Place shells in baking dish(s) and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned. Serve with sprinkled parsley.

Makes 2 servings.

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SPAGHETTI SQUASH PIE

1 med. spaghetti squash
2 unbaked 9 inch pie crust or shells
1 1/2 c. sugar
1 tbsp. cornstarch
1/2 c. butter, melted
4 eggs yolks, beaten
1 c. milk
2 tsp. vanilla extract
1/4 tsp. salt
Whipped cream (optional)

Cook squash in large pot with 2 inches salted water 15 to 20 minutes or until crisp tender turn after 10 minutes to cook evenly. Drain and set aside to cool. Using a fork, remove seeds and discard. Continue using fork, remove spaghetti like strands from inside squash. Place half of squash strands in each pastry shell. Spread evenly over bottom. Combine remaining ingredients except whipped cream. Mix well. Pour half of milk mixture over strands in each pastry shell. Bake at 350 degrees for 30 to 35 minutes or until filling is set. Serve warm or cool. Top with whipped cream if desired. Makes 2 pies.

May use spaghetti squash in your favorite spaghetti sauce may need extra chili powder and spices. May be used in place of coconut in pie or cake. Fun vegetable and try it.

Answer 8

Italian-Style Spaghetti Squash
Provided by: The South Beach Diet Online

Photo by: Always Cooking Up Something "A great dish when you're missing your pasta dinners."
Original recipe yield: 4 servings.
Servings:4 (change)

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INGREDIENTS:
1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/2 medium zucchini, cut into 1/2 inch dice
2 medium tomatoes, diced
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup reduced-fat grated Parmesan cheese (optional)
1/2 small lemon, sliced

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DIRECTIONS:
Place the squash halves, cut sides down, in a glass baking dish. Add 1/8 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool slightly.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices.



Spaghetti Squash II
Submitted by: Arlene R. Tumminello
"This is a tasty way to dress up spaghetti squash. It's baked with butter, molasses and cinnamon."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:1 Hour Ready In:1 Hour 15 MinutesServings:4 (change)

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INGREDIENTS:
1 spaghetti squash, halved and seeded
2 tablespoons butter, divided
2 tablespoons molasses, divided
1 teaspoon ground cinnamon, divided

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In each squash half place a tablespoon butter, 1 tablespoon molasses and 1/2 teaspoon cinnamon. Place in a deep baking dish with a little water in the bottom.
Bake in preheated oven for 1 hour, or until tender.



Baked Spaghetti Squash with Beef and Veggies
Submitted by: Robyn050501

Photo by: CRXGURL "Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious summer casserole."
Original recipe yield: 6 servings.
Prep Time:25 MinutesCook Time:1 Hour 25 MinutesReady In:1 Hour 50 MinutesServings:6 (change)

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INGREDIENTS:
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.



Baked Spaghetti Squash Lasagna Style
Submitted by: Brisak
"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!"
Original recipe yield: 6 servings.
Prep Time:30 MinutesCook Time:1 Hour 15 MinutesReady In:1 Hour 45 MinutesServings:6 (change)

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INGREDIENTS:
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.



Spaghetti Squash Casserole
Submitted by: Nicole
"I got this recipe from my Aunt. This is a quick and tasty way to prepare spaghetti squash."
Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:6 (change)

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INGREDIENTS:
3 pounds spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms
1 teaspoon dried basil
3/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 slices bread, cubed

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DIRECTIONS:
Preheat oven to 400 degrees F (205 degrees C).
Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!



Roasted Three Squash Soup
Submitted by: Colette
"While this simmered over low heat for several hours, I prepared a baked spinach dish I found at Allrecipes.com and steamed red potatoes to accompany this fabulous soup!"
Original recipe yield: 10 servings.
Prep Time:45 MinutesCook Time:2 Hours 15 MinutesReady In:3 Hours Servings:10 (change)

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INGREDIENTS:
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 medium head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon curry powder
2 Granny Smith apples - cored, peeled and chopped
2/3 cup dry sherry
3 (14.5 ounce) cans vegetable broth
1 small red bell pepper, minced
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1 teaspoon dried thyme
cracked black pepper to taste
salt to taste
cayenne pepper to taste
2 zucchini, chopped
3 green onions, chopped
1 cup hot water

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside.
When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat.
In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
About 30 minutes before serving add zucchini, green onions and hot water.



Spinach and Spaghetti Squash Quiche
Submitted by: Cillia
"A great quiche that doesn't go straight to your hips or take you off your diet."
Original recipe yield: 6 servings.
Prep Time:30 MinutesCook Time:1 Hour 5 MinutesReady In:1 Hour 45 MinutesServings:6 (change)

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INGREDIENTS:
1/2 cup frozen chopped spinach , thawed, drained and squeezed dry
1/2 cup cooked, shredded spaghetti squash
1 beaten egg
3 egg whites
1 (12 fluid ounce) can evaporated skim milk
1 cup part-skim-milk mozzarella cheese
cooking spray
1/3 cup bread crumbs

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.


Curried Winter Soup
Submitted by: Sandy
"A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal."
Original recipe yield: 6 to 8 servings.
Prep Time:20 MinutesCook Time:1 Hour 10 MinutesReady In:1 Hour 30 MinutesServings:7 (change)

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INGREDIENTS:
1 onion, chopped
3 cloves crushed garlic
1 tablespoon olive oil
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups vegetable stock
1/4 cup dry lentils
1 (28 ounce) can diced tomatoes with juice
1/4 cup uncooked white rice
1 cup frozen corn
1/4 cup elbow macaroni
1 small spaghetti squash

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DIRECTIONS:
Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.