Does anyone have anything on spaghetti squash?
By Linda
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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!
Spaghetti Squash Casserole
Spaghetti Squash
Cut squash in half lengthwise, scoop out seeds. Wrap in plastic wrap or set cut side down on a plate and microwave on high for 7 to 10 minutes. Check periodically to ensure that it doesn't get overdone or you will have mush instead of "spaghetti" strands. It is done when you can pull the strands loose with a fork.
Sauce
2 large carrots diced
1 teaspoon dried basil
2 stalks celery, diced
1/2 teaspoon oregano
1 large onion, diced
pinch of allspice
1 large bell pepper, diced
3 cloves garlic, chopped
2 Tablespoons Olive Oil
red pepper flakes
dash of salt
Large can (28 0z) crushed tomatoes
1/2 pound Mozarella Cheese, grated
1/2 cup Parmesan Cheese, grated
Heat olive oil in skillet and add onion and carrot. Sauté 5 minutes over medium heat. Add remaining vegetables. Sauté, stirring frequently, until veggies are tender crisp, about 10 minutes. Add the spices and garlic and simmer for 15 minutes.
Combine squash and vegetable mixture, and layer in casserole alternately with cheeses.
Bake for 30 minutes at 350º until cheese is bubbly, and slightly browned. Let cool for 15-20 minutes before serving.
Optional: You could use this for a main casserole dish also by adding some ground beef or diced chicken to the sauce
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