sphegetti squash recipes?

[Pollyanna]

I bought a spaghetti squash, but i am not sure what to do with it. I suppose I could take it out dancing! but I would rather have some tasty recipes, any ideas?

[astrocreep]

Sure. Cut it in half, boil it for about 6-8 mins. Take it out and cool it. Take a fork and take out the spaghetti bits inside then spoon on some alfredo sauce, My fav is Ragu, it has 3g carbs per 1/4 cup but 1-2 tbsp is plenty cause it's very powerful.

[Pollyanna]

I knew I spelled spaghetti wrong and the cooking tip sounds good. thanks a lot.

[astrocreep]

Welcome =)

[Ptrcmcc6]

What I did with my first spaghetti squash the other day was to cut it in half (be careful.....harder to cut than a watermelon), laid it cut side down in a disposable pan with about an inch of water, and baked it at 350 degrees for about an hour. Once it is cooked.....you can take a fork and scrape all the squash out of it to look like spaghetti. I, personally, put a little bit of spaghetti sauce w/ parmesan cheese on mine but I'm guessing if you are on induction with Atkins......you cannot use spaghetti sauce. The Alfredo Sauce sounds like a nice idea though. I will have to try that one also. I've also heard that you can poke holes in it for steam to escape and bake it whole for about the same amount of time. Haven't tried that method yet.

[Tizzylish]

I love Spaghetti Squash, here are some recipes for you to try! :)

Here is a basic cooking method:


* Exported from MasterCook *

Spaghetti Squash

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cooking Light 1994 Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3-pound) spaghetti squash

Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350 degrees for 45 minutes or until squash is tender when pricked with a fork.

Remove squash from water; let cool. Scrape inside of squash with the tines of a fork to remove spaghetti-like strands.

(serving size: 1 cup)

Microwave Directions:
Cut squash in half lengthwise; discard the seeds. Place squash, cut sides down, in a baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 15 minutes (or about 5 minutes per pound) until squash is tender when pricked with a fork.

Source:
"Cooking Light, October 1994, page 130"
Copyright:
"© Cooking Light"
Yield:
"5 cups"



* Exported from MasterCook *

Spicy Chicken (or Turkey)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small spaghetti squash -- cooked by your
favorite method and separated into
strands (follow link for instructions)
2 T olive oil
1/2 C minced onion
3 cloves garlic -- minced (3 to 4)
2 green onions -- finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper -- more to taste
3 T Italian parsley -- finely chopped




Serves 6

Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
from Cheri:
©2003 FabulousFoods.com



* Exported from MasterCook *

Spaghetti Squash With Vegetables & Mozzarella

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- cooked by your
favorite method and separated into
strands
1 lg. yellow onion -- diced
1 green bell pepper -- chopped
1 red bell pepper -- chopped
2 T olive oil
1 can crushed tomatoes -- (28 oz.)
3 cloves garlic -- minced (3 to 5)
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese


Serves -- ¥
6 -- (6 to 8)

Preheat oven to 375 F. Mix the cheese together, set aside.

Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

Description:
"This recipe makes a veggie rich, cheesy casserole, almost like a
lasagna. Spaghetti Squash subsitutes for the role traditionally taken
by pasta in such dishes for a delicious, lower calorie alternative."


* Exported from MasterCook *

Spaghetti Squash Alfredo

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med spaghetti squash -- cooked by your
favorite method and separated into
strands
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic -- finely minced
1/4 tsp. salt
1/4 tsp. black pepper


Serves -- ¥
6 -- (6 to 8)

In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.

Description:
"You can make this rich Alfredo sauce lower in fat by using reduced
fat sour cream and low fat cheese, making this a dish that both low
fat or lwo carb dieters can appreciate."

- - - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

Spaghetti Squash

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- halved
lengthwise and seeded
2 tablespoons vegetable oil
1 onion -- chopped
1 clove garlic -- minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2 Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, 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.
3 Meanwhile, heat oil in a skillet over medium heat.
Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4 Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm

Description:
"{from Allrecipes, Submitted by James}"



* Exported from MasterCook *

Sesame Spaghetti Squash With Asparagus

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash (21/2 to 31/2 pounds) -- rinsed
2 teaspoons sesame seeds
1 pound asparagus
1 teaspoon olive or salad oil
1 teaspoon minced or pressed garlic
1 teaspoon minced fresh ginger
1/2 cup thinly sliced green onions (including
tops)
1 cup thinly sliced red bell pepper
2 tablespoons Asian (toasted) sesame oil
Salt and pepper

Pierce squash in several places with a sharp knife. Cook in a microwave oven at full power (100%) until soft when pressed, 12 to 14 minutes, turning squash over after 5 minutes. Cut in half lengthwise and discard seeds. Scoop out tender squash strands and reserve; discard peel.


Meanwhile, in a 10-inch nonstick frying pan (at least 2 in. deep) or a 12-inch nonstick frying pan, stir sesame seeds over medium-high heat until golden, about 2 minutes. Pour from pan.


Rinse asparagus and cut into 2-inch pieces. Combine asparagus with 1/2 cup water in pan and stir often over high heat just until tender-crisp to bite, 3 to 4 minutes. Pour into a colander to drain.


Add olive oil, garlic, ginger, and green onions to pan. Stir over high heat until sizzling, about 30 to 40 seconds. Add asparagus, squash, and bell pepper. Stir gently just until hot, about 3 minutes.


Pour into a bowl; drizzle with sesame oil and sprinkle with sesame seeds. Add salt and pepper to taste.


6 servings


Per serving: 122 cal., 49% (60 cal.) from fat; 3.7 g protein; 6.7 g fat (1 g sat.); 14 g carbo (3.5 g fiber); 26 mg sodium; 0 mg chol.


Description:
"Leanne Staley Moore, Jackson, Wyoming - March 2000 / Sunset Magazine"