Recipes Using Spaghetti Squash

Gluten Free Spaghetti Squash

I can't have spaghetti pasta as it contains wheat. A friend told me about spaghetti squash and I tried it. It's a great substitute for pasta and I love the taste. I am able to enjoy eating spaghetti again.

Ingredients:

• 1 large spaghetti squash
• 1 lb. hamburger
• McCormick Italian style spaghetti sauce mix flavored with mushrooms
• 1 (6 oz.) can tomato paste

Directions:

Using a large sharp knife, cut spaghetti squash in half and spoon out the seeds. If desired, rub it with a little olive oil and sprinkle salt and garlic powder on squash. Lay cut side down in baking dish and bake for about 45 minutes at 375 degrees F. until it is tender. When it is cool enough to handle, rake the insides out with a fork. It comes out looking like spaghetti pasta.

Sauce: Brown 1 pound of lean hamburger and drain. In large saucepan, prepare Spaghetti Sauce mix as directed on package and then add the hamburger. Cover and simmer about 15 minutes stirring often.

Place squash on plate, pour sauce over it and serve.

You can search how to prepare spaghetti squash on the Internet and use your favorite Spaghetti Sauce. I freeze the leftover sauce but any left over Spaghetti Squash can be refrigerated and eaten 4-5 days later. I had a serving for lunch and the taste was the same as when it was fresh. I have not tried freezing it.

By Litter Gitter from NC

Italian-Style Spaghetti Squash

Ingredients:

• 1/2 med. spaghetti squash
• 2 Tbsp. water
• 1 (14 oz.) can Italian style stewed tomatoes, drained
• 1/4 cup grated or shredded Parmesan cheese

Directions:

Remove seeds from squash. Place squash, cut side down, in microwave safe dish. Add water. Cover and microwave on 100% power for 10-14 minutes or until pulp can just be pierced with a fork. Give dish a half turn twice during cooking.

Remove from oven and drain. Using a pot holder, hold squash in one hand and with a fork, shred squash pulp into strands, letting them fall into the baking dish. Add drained tomatoes, tossing to coat. Sprinkle with Parmesan cheese.

By Robin from Washington, IA

Spaghetti Squash Salad

Ingredients:

• 1 spaghetti squash, cut in half, lengthwise
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 cup sugar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 1/2 tsp. salt

Directions:

Remove seeds and stringy pieces from center or squash. Discard. Cook each half of squash in microwave for 8 minutes. Will be VERY hot! When cool, use a fork to rake the insides of the squash. Will be stringy, like spaghetti. Add this to rest of ingredients. Mix together and chill to blend flavors.

By Robin from Washington, IA

Spaghetti Squash Straw and Hay

This is a great way to use up all the Spaghetti Squash in your garden. Also a great way to stretch your food bill. Cooks in the microwave so it won't heat up your kitchen in the summertime.

Ingredients

• 1/4 cup butter or margarine
• 6 cups hot cooked Spaghetti squash*
• 3/4 cup sliced cooked ham strips
• 1/2 cup cooked frozen peas
• 1 (2.5 oz.) jar sliced mushrooms
• 2 egg yolks beaten,
• 1 cup whipping cream,
• 1 cup grated Parmeasn cheese

*Use the spaghetti squash shell as a serving dish.

Directions

In a large bowl, stir butter or margarine into hot squash until melted. Fold in ham, peas,and mushrooms. In a small bowl, wisk egg yolks and cream until foamy. Slowly add cream mixture to squash mixture, mix well. Stir in half of the Parmesan cheese. Drain juices from the baking dish. Cover with vented plastic wrap. Microwave at full power (HIGH) for 7 to 8 minutes or until heated through and sauce has thickened, tossing twice. Serve topped with remaining cheese.

Serves 6.

How to cook Spaghetti Squash in the Microwave:

Split uncooked squash in half length wise, place squash flat side down in microwave safe baking pan with 2 inches of water. Microwave on HIGH for 8 to 10 minutes or until squash is done.

Source: HP Books, Microwave Cookbook, The Complete Guide by Pat Jester

By Kalene from Oregon City, Oregon

Spaghetti Squash With Red Sauce

Ingredients:

• 1 medium spaghetti squash
• 2 cups chopped fresh tomatoes
• 1 cup sliced fresh mushrooms
• 1 cup diced green pepper
• 1/2 cup shredded carrot
• 1/4 cup diced red onion
• 2 garlic cloves, minced
• 2 tsp. Italian seasoning
• 1/8 tsp. pepper
• 1 Tbsp. olive oil
• 1 can (15oz.) tomato sauce
• grated Parmesan cheese (opt.)

Directions:

Cut squash in half lengthwise; discard the seeds. Place the squash, cut side down, on a microwave safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. Meanwhile, in a large skillet, saute' the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese, if desired.

By Robin from Washington, IA