What are some things I can make with Spaghetti squash?!
Hey there, so I have some left over Spaghetti squash, it's been baked, and I've started to take hte 'meat' out, today I made myeslf some of hte 'noodles' with veggies and chicken, but one side was way more than enough!. So what can I do with this other half!?Www@FoodAQ@Com
Answers:
I like to saute onions in olive oil!. Add some zuchinni, and a can of petite diced tomatoes, one clove minced garlic, fresh basil (or dried), salt and pepper, 1-2 tsp!. sugar!. Let simmer for about five to ten minutes!. Serve as a side dish with steak or chicken!.Www@FoodAQ@Com
toss it with an alfredo sauce!.Www@FoodAQ@Com
toss it with pesto sauce!.!. and enjoy hot or cold!.Www@FoodAQ@Com
I love spaghetti squash!. Here are a few from my collection!.
My fave is drizzle with melted butter, s&p, sprinkle with fresh Parmesan cheese & a dash of nutmeg!.!.!.!. & the spaghetti squash pancakes!.
--------------
Spaghetti Squash Pancakes
6 c Spaghetti Squash
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash!. Form into 3 inch patties!. Heat oil in a skillet and cook for 3-4 minutes on each side!. For a different flavor, you can sauté the patties in butter!. For an Asian flair, sauté in canola oil mixed with a few drops of sesame oil, serve with soy sauce!.
--------------
Baked Spaghetti Squash
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 350F!. 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!.
- - - - - - - - - - - - - - - - - - -
Double-Spaghetti Squash
1 medium spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
Heat oven to 400 F!. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches!. Bake uncovered about 1 hour 30 minutes or until tender!. Cook and drain spaghetti as directed on package!. Cut squash lengthwise in half; remove seeds and fibers!. Reserve one half for another use!. Remove spaghetti-like strands with 2 forks!. Toss squash, spaghetti and remaining ingredients!. Return spaghetti mixture to squash shell to serve!.
- - - - - - - - - - - - - - - - - - -
Lemon-Garlic Broccoli over Spaghetti Squash
1 spaghetti squash (2 pounds)
1 can (about 14 ounces) chicken broth
10 large cloves garlic, halved
2 tablespoons lemon juice
3 fresh sage leaves
2 cups broccoli florets
Place spaghetti squash in large saucepan!. Pierce skin with fork!. Add enough water to cover!. Bring to a boil over high heat!. Reduce heat to low; simmer, covered, 20 to 30 minutes or until squash is soft!. Cut squash in half lengthwise; remove seeds!. Set aside!.
Meanwhile, combine broth and garlic in small saucepan!. Bring to a boil over high heat!. Reduce heat to low; simmer 15 minutes or until tender!. Remove from heat; cool slightly!.
Place broth, garlic, lemon juice and sage in food processor; process until smooth!. Return mixture to saucepan; keep warm!.
Combine broccoli and 1/4 cup water in large nonstick skillet with tight-fitting lid!. Bring to a boil over high heat!. Reduce heat to medium!. Cover and steam 5 minutes or until broccoli is crisp-tender!.
Using fork, remove spaghetti-like strands from squash!. Place squash and broccoli in medium bowl; pour lemon-garlic mixture over squash mixture!. Mix well!. Garnish as desired!.Www@FoodAQ@Com
My fave is drizzle with melted butter, s&p, sprinkle with fresh Parmesan cheese & a dash of nutmeg!.!.!.!. & the spaghetti squash pancakes!.
--------------
Spaghetti Squash Pancakes
6 c Spaghetti Squash
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash!. Form into 3 inch patties!. Heat oil in a skillet and cook for 3-4 minutes on each side!. For a different flavor, you can sauté the patties in butter!. For an Asian flair, sauté in canola oil mixed with a few drops of sesame oil, serve with soy sauce!.
--------------
Baked Spaghetti Squash
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 350F!. 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!.
- - - - - - - - - - - - - - - - - - -
Double-Spaghetti Squash
1 medium spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
Heat oven to 400 F!. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches!. Bake uncovered about 1 hour 30 minutes or until tender!. Cook and drain spaghetti as directed on package!. Cut squash lengthwise in half; remove seeds and fibers!. Reserve one half for another use!. Remove spaghetti-like strands with 2 forks!. Toss squash, spaghetti and remaining ingredients!. Return spaghetti mixture to squash shell to serve!.
- - - - - - - - - - - - - - - - - - -
Lemon-Garlic Broccoli over Spaghetti Squash
1 spaghetti squash (2 pounds)
1 can (about 14 ounces) chicken broth
10 large cloves garlic, halved
2 tablespoons lemon juice
3 fresh sage leaves
2 cups broccoli florets
Place spaghetti squash in large saucepan!. Pierce skin with fork!. Add enough water to cover!. Bring to a boil over high heat!. Reduce heat to low; simmer, covered, 20 to 30 minutes or until squash is soft!. Cut squash in half lengthwise; remove seeds!. Set aside!.
Meanwhile, combine broth and garlic in small saucepan!. Bring to a boil over high heat!. Reduce heat to low; simmer 15 minutes or until tender!. Remove from heat; cool slightly!.
Place broth, garlic, lemon juice and sage in food processor; process until smooth!. Return mixture to saucepan; keep warm!.
Combine broccoli and 1/4 cup water in large nonstick skillet with tight-fitting lid!. Bring to a boil over high heat!. Reduce heat to medium!. Cover and steam 5 minutes or until broccoli is crisp-tender!.
Using fork, remove spaghetti-like strands from squash!. Place squash and broccoli in medium bowl; pour lemon-garlic mixture over squash mixture!. Mix well!. Garnish as desired!.Www@FoodAQ@Com
you can do a lot with spaghetti squash!.
try some of these :)
Spaghetti Squash Dip
INGREDIENTS:
1 spaghetti squash, halved and
seeded
1/4 cup butter
1/2 cup mayonnaise 1 cup grated Parmesan cheese
2 cups grated Monterey Jack
cheese
3 tablespoons grated
Parmesan cheese for topping
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a baking dish!.
2!. Place the spaghetti squash cut side down on a lightly greased baking sheet!. Place in preheated oven, and bake until soft when a fork is inserted!., 30 to 40 minutes!.
3!. Scoop out the cooked squash, and place in a mixing bowl!. Add butter to the squash and stir until butter melts!. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended!. Pour into the prepared baking dish!. Sprinkle with 3 tablespoons Parmesan cheese!.
4!. Bake in preheated oven until cheese melts, about 20 minutes!.
Mock Coconut Pie (Spaghetti Squash Pie)
INGREDIENTS:
1 cup white sugar
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded
spaghetti squash 1 (9 inch) pie shell, baked
1 pinch ground nutmeg
(optional)
1 pinch ground cinnamon
(optional)
1 1/2 cups whipped cream for
garnish (optional)
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Beat the sugar and eggs together in a mixing bowl until light and frothy!. Beat in the butter, lemon juice, and vanilla until well blended!. Stir in the spaghetti squash!. Pour the mixture into the prebaked pie shell!. If desired, dust the top with nutmeg and cinnamon!.
3!. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes!. Cool on a rack before serving!. Garnish with whipped cream, if desired!.
Spinach and Spaghetti Squash Quiche
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
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. 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!.
3!. 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!.
4!. 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!.Www@FoodAQ@Com
try some of these :)
Spaghetti Squash Dip
INGREDIENTS:
1 spaghetti squash, halved and
seeded
1/4 cup butter
1/2 cup mayonnaise 1 cup grated Parmesan cheese
2 cups grated Monterey Jack
cheese
3 tablespoons grated
Parmesan cheese for topping
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a baking dish!.
2!. Place the spaghetti squash cut side down on a lightly greased baking sheet!. Place in preheated oven, and bake until soft when a fork is inserted!., 30 to 40 minutes!.
3!. Scoop out the cooked squash, and place in a mixing bowl!. Add butter to the squash and stir until butter melts!. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended!. Pour into the prepared baking dish!. Sprinkle with 3 tablespoons Parmesan cheese!.
4!. Bake in preheated oven until cheese melts, about 20 minutes!.
Mock Coconut Pie (Spaghetti Squash Pie)
INGREDIENTS:
1 cup white sugar
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 cups cooked, shredded
spaghetti squash 1 (9 inch) pie shell, baked
1 pinch ground nutmeg
(optional)
1 pinch ground cinnamon
(optional)
1 1/2 cups whipped cream for
garnish (optional)
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Beat the sugar and eggs together in a mixing bowl until light and frothy!. Beat in the butter, lemon juice, and vanilla until well blended!. Stir in the spaghetti squash!. Pour the mixture into the prebaked pie shell!. If desired, dust the top with nutmeg and cinnamon!.
3!. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes!. Cool on a rack before serving!. Garnish with whipped cream, if desired!.
Spinach and Spaghetti Squash Quiche
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
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. 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!.
3!. 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!.
4!. 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!.Www@FoodAQ@Com