Anyone have a good Spaghetti Squash recipe that doesn't include spaghetti sauce? But maybe sausage?

Answer 1

"Spaghetti Squash Supreme" - 4 servings

1 large spaghetti squash (about 3 1/2 lbs.)
4 bacon strips; diced
3 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese

Cut squash in half lengthwise; discard seeds. Place one squash half cut side down on a microwave-safe plate. Cover and microwave on HIGH 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from heat; stir in cheese just until blended. Serve immediately.

Answer 2

1

Answer 3

Bake the spaghetti squash in the oven - covered with foil at about 350 for about an hour - cut in half and take the seeds out - put on a greased baking sheet or in a greased casserole dish.

Brown Jimmey Dean loose sausage with Zatarain's seasoning, chopped white onions, chopped green onions, and garlic. Add half a block or a block of cream cheese cut into cubes and some chopped flat leaf parsley or dried sage when it is browned - stir it up and stuff into the squash. Cover with bread or cracker crumbs - Bake at 350 for about 15 mins until crumbs are brown. So good. This is an old Justin (the Cajun) Wilson recipe for stuff squash and can be used with acron squash as well.

Answer 4

You could use chopped tomatoes in place of the sauce.

Spaghetti Squash Lasagna
Serving Size : 6

1 medium spaghetti squash (2-1/4 lb.)
12 oz. bulk Italian sausage
1-1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4-1/4-oz. can chopped pitted ripe olives (optional)
1/2 tsp. dried Italian seasoning, crushed
1-1/2 cups purchased red pasta sauce
1-1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese
1/4 cup snipped fresh Italian parsley

Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap.

Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.

Preheat oven to 350 degrees F. Scrape pulp from squash (about 3 cups). Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper.

Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley.

Answer 5

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.


SAUSAGE AND SQUASH CASSEROLE

3 or 4 big squash (any kind)
1 lb. sausage
1 med. onion, chopped
1/2 c. celery, chopped
1 green pepper
1/3 c. Parmesan cheese
3 tbsp. sour cream

Cut squash into 1-inch cubes and cook until done. Drain water and butter. In skillet, brown 1 pound sausage and chopped onion. Drain grease; put sausage and onion in a casserole dish. Add celery, green pepper, Parmesan cheese, sour cream and squash. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 30 minutes.
NOTE: If you don't have sour cream, you can use cream or milk with a little vinegar.

Answer 6

A spaghetti squash is a variety and has nothing to do with the Italian spaghetti sauce! Total misconception!
I do my own version with butter, brown sugar, and a bit of cinnamon! YUMMY! Makes the world go round!

Go on GOOGLE and type in: Spaghetti Squash recipes

Answer 7

definite- my mom-in-regulation is between the perfect chefs in the international- she is from Italy and taught me her recipe. it is so easy. Use about 15-20 Roma tomatoes. in the journey that they don't seem accessible, you should use the vine-ripened. Boil the tomatoes until eventually you spot the exterior burst. Then positioned them by ability of a grinder or nutrition processor to get out the seeds and skins. practice dinner the the relax with olive oil, salt and pepper. you are able to upload basil in case you need. Simmer for roughly 40 5 minutes to reduce the sauce. Use Barilla skinny spaghetti. Salt the water with rock salt. in case you want to operate cheese, the perfect element is to get parmagiana or different cheese that you'll grate accurate on the spaghetti. some human beings also use mozzarella- they positioned it on the bottom of the bowl and it melts. e-mail me might want to you've any questions. you do not want any mushrooms or chunky tomatoes. sparkling and straightforward substances are the foremost right here. satisfied Spaghetti.. Sonya

Answer 8

My mom cuts hers in half. Takes out seeds, adds butter to the center and brown sugar and bakes til done. It's yummy.

I usually add some salt to mine when I eat it as well. I love spaghetti squash!

Answer 9

I have never had it with spaghetti sauce...Try cooking it, taking all the "spaghetti" strings out with a fork and toss, while hot, with butter, fresh chopped sage, cooked sausage if you like & salt & pepper. I also like it with butter, orange zest and a splash of OJ

Answer 10

We slice it in half, boil until fork tender, drain the water out, let it cool, use the fork to scoop it out, drain it again, then we put marinara sauce and mozzarella cheese on top! It is YUMMY! like spaghetti without the carbs!

Spaghetti Casserole

Ingredients (use vegan versions):

6 oz. Spaghetti
1 Onion
1 Green Bell Pepper
1- 8 oz. Can of Tomato Sauce
1/2 Cup red wine
1 Can Corn (or Frozen)
Tabasco
1-1/2 teaspoon marjoram (or more to taste)

Directions:

Preheat oven to 400F. Cook spaghetti noodles in boiling water. Saute onion & pepper in oil. Add tomato sauce, vegan wine, corn, tabasco (to taste), salt & pepper. Put cooked spaghetti in a greased casserole dish and top with sauce. Bake for 25-30 minutes.