I love spaghetti squash. It's easy to cook, has a great texture, swaps out a bunch of my favourite carb-heavy pastas, and is packed with awesome nutrients. Here, I've turned them into lasagna boats using my homemade tomato sauce. The alternating layers of squash, sauce, and cheese are so comforting. I used pepperoni sticks in the sauce because they give it the most amazing smoky flavour and smell. You can use any meat you like, or skip it and go vegetarian.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings
Ingredients:
Steps:
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Spaghetti squash is such a nutritious and low calorie substitute for pasta. Many recipes call for baking. I have found that after cutting the squash lengthwise, scooping out the seeds, and microwaving cut side down for about 10 minutes (depending on the size), it is perfectly done.
Is there a member that can tell me how to season a spaghetti squash? I have cooked one only one time some years ago. I put butter, salt and a little pepper on it. It needs something else. Can someone help, I'm not too well off in the seasoning dept. I am looking for recipes too. Thank you much.
By Sherry H from Valdosta, GA
I used salted butter and basil when I feel fancy. But I love it with just salt!
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Does anyone have anything on spaghetti squash?
By Linda
Hi it's easy to cook spaghetti squash. I wash it off, then I poke some holes in it with a sharp knife, put it in a glass baking dish and microwave for 15 minutes on high. Then use a large serrated bread knife to slice in half, scoop out the seeds in the center (like a pumpkin), and then use 2 forks to pull out the squash in strands so it looks like spaghetti. Mix with some butter or margarine, salt, pepper and Parmesan cheese.
It's good just like this for a side but we usually use it as spaghetti. I then use whatever sauce we use for regular pasta. Normally brown up some ground beef with onions, green pepper, mushrooms, garlic, garlic salt, pepper and a jar of sauce (like Ragu). Delicious! Don't bother trying to slice it and bake in the oven. So much easier to just microwave it and then it's very easy to slice. 15 minutes is always perfect for a large squash.
You can reduce a minute or two for a smaller one. Really pretty forgiving. The strands will just be firmer or softer depending in how long you cook it so just experiment with your microwave to see how you prefer the texture.
Spaghetti squash is so good! I use it as a substitute for pasta. Using a large knife, I stab a few holes to let off steam, and I microwave it until soft, turning it over every 10 minutes (or the bottom will be mushy by the time the top cooks. I don't like it mushy). How long you nuke it depends on how big it is. When it yields to a little pressure, and you can easily pierce it with a fork.
Take it out and cut it in half lengthwise. Remove the seeds and pulp. When you get to where it starts shredding into spaghetti, just take a fork and scrape at it until it separates. I like it as is, with a little salt and pepper, or with a touch of brown sugar and a little butter. I like to leave it in the shell to serve, with beef or chicken stew or spaghetti sauce, or a spicy lentil soup or chili.
I am making a pot roast with roasted veggies right now, and will serve leftovers with spaghetti squash tomorrow. It is also good cooked, pulled apart and added at the last minute to soup or stew. It is much lower carbs and calorie than pasta or rice, and adds some nice texture and a mild flavor to the dish. We love the stuff!
You can also cut it in half and roast it in the oven, but I never do that since cutting a raw one in half is hard for me to do. I hope you like it!
