How do you cook a spaghetti squash and make it tasty?

Question

I need recipes and ideas. LIKE HELP ALREADY

Answer 1

I actually have a page saved in my recipes of ways I want to try spaghetti squash so I'll share them with you. I removed one that was made with cilantro and olive oil...it was wayyyyy gross (and I love cilantro). You can use any of the baking tips below and toss it with a bit of butter and parmesan. That's really yummy. I also had a recipe for alfredo spaghetti squash but it's escaping me right now. Seems to me it was a low carb thing either from Atkins or that George Stella (sp?) guy on food network. If I find it, I'll add it later.

I'm all over using the microwave prep methods. I've made it both ways and don't see much difference in taste once you add other ingredients.

Spaghetti Squash variations

Cheesy spaghetti squash:
•Pierce a large spaghetti squash (3lbs) several times with a fork to allow steam to escape. Microwave on high for about 10 minutes or until just soft, turning over after 5 mins. Let stand 5 minutes.
•Cut squash in half. Remove and discard seeds. Use a fork to scrape the insides of th squash to form strands; reserve the squash shell. Toss with 2 tablespoons parmesan, ½ cup shredded mozzarella, 2 chopped plum tomatoes and ¼ cup chopped parsley.
•Spoon back into shell and microwave on high for 2 minutes to heat through.
Makes 6 ½ cup servings. 100 calories, 3 grams fat (1.5 saturated), 2 grams fiber.

Spaghetti squash with garlic:
Makes: 6 servings. Prep: 10 minutes. Bake: squash at 350° for 1 hour. Cook: 1 minute.
224 calories per serving, 20 g fat (4 g saturated), 2 g fiber

1 spaghetti squash (2 1/2 to 3 pounds), halved and seeded
1/2 cup water
1/2 cup olive oil
6 cloves garlic, chopped
1/4 teaspoon red-pepper flakes
1/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese

1. Heat oven to 350°. Place squash halves, cut side down, in small roasting pan. Add water. Cover with foil.
2. Bake in 350° oven 50 to 60 minutes or until squash is fork-tender.
3. In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water, salt and pepper. Bring to a boil.
4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.

Buttery Spaghetti Squash:
Makes: 6 servings. Prep: 5 minutes. Microwave: 25 to 35 minutes.
95 calories per serving, 5 g fat (3 g saturated), 3 g fiber.

1 spaghetti squash (3 pounds), halved lengthwise (photo 1, opposite page), seeded
2 tablespoons unsalted butter, melted
1/4 cup chicken broth
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

1. Place squash, cut side down, in microwave-safe dish. Add 2 tablespoons water. Cover tightly with plastic wrap. Microwave on high power 25 to 35 minutes or until tender. Let stand for 5 minutes.
2. Carefully remove plastic. Pull out squash strands with fork (photo 2, opposite page); place in large bowl.
3. Mix butter, broth, parsley, salt and pepper; add to squash. Serve.


Ahhh, found the alfredo one. So if you don't mind slathering perfectly healthy squash with a cream sauce, this looks great to me:

Spaghetti Squash Alfredo (George Stella)
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2

Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.

Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)

Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!


Incidentally, I've toasted the spaghetti squash seeds just like I do for pumpkin seeds and they are just as good with a slightly different taste.

Answer 2

1

Answer 3

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Answer 4

HERBED SPAGHETTI SQUASH

1 (3 lb.) spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1/2 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
Dash of dried whole sage
Fresh basil sprig (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.

Makes 8 servings.

Answer 5

I cook my spaghetti squash in the microwave, if its small i poke a fork in it several times and bake for 8minutes. remove& cut in half use a fork to scrape strands on to a baking dish, it is ok if squash is not fully cooked. sprinkle chopped bacon or ham over squash grate cheddar cheese,and pop back into microwave for another few minutes. you can use just about any kind of cheese you want as long as it melts. this real tasty

Answer 6

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Answer 7

Pierce it with a fork, bake it at 300 for thirty minutes then cut in half, scrape it out into a bowl, drench it in butter, salt and pepper, and re-apply the fork.

Answer 8

poke hole in the squash and place it in the microwave untill soft time depends on size. when soft take it out and cut it in half. scoop out seeds. take spoon and scoop out squash by going round and round inside of shell. ( will look like spaghetti) I put butter and parmesan cheese on it. or you can put spaghetti sause on it. enjoy

Answer 9

cut it in half, add pats of butter and cinnamon bake until the outside is crispy. Serve just like that, with extra butter and use the fork to shred it in its shell and eat right out of the shell.

Answer 10

Lemon Caper Spaghetti Squash Ingredients (use vegan versions): 1 small spaghetti squash 2 tablespoons extra-virgin olive oil 1/4 cup non-hydrogenated, vegan margarine 2 tablespoons drained capers 1/4 cup diced zucchini (green rind mostly) 1/4 cup dice red bell pepper 4 tablespoons lemon juice (bottled works fine) 4 tablespoons chopped flat-leaf parsley 1/4 cup chopped tomatoes, canned or fresh salt and pepper Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork. It took about 30 minutes in my oven. Scrape out the spaghetti strings and put them aside where they'll stay warm. Melt the margarine in a large pan or cast iron pot (what I used) and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Kosher salt if you have it but don't make it too salty! Taste sauce to see if it's OK before mixing in the squash and tomatoes. You can pan fried floured tofu slices to serve with this and it was excellent. Serves: 2-3. If not vagan have broiled chicken. Spaghetti Squash with Moroccan Spices 1 (3 1/2- to 4-pound) spaghetti squash 1/2 stick (4 tablespoons) unsalted butter, cut into pieces 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon cayenne 3/4 teaspoon salt 2 tablespoons chopped fresh cilantro PreparationPierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro. • Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours. Spicy Spaghetti Squash 1 small spaghetti squash, halved and seeded 1 tablespoon olive oil 1/2 cup minced onion 3 cloves garlic, minced 2 green onions, minced 12 ounces ground white meat turkey 2 cups crushed tomatoes 2 tablespoons red wine 2 teaspoons capers 2 teaspoons minced fresh oregano 2 teaspoons crushed red pepper flakes 2 tablespoons chopped fresh parsley Preheat oven to 350 degrees F (175 degrees C). Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve. nfd

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Answer 11

You can steam it - then add your favorite seasoned salt or other flavoring. That is how my mom does it anyway.