Spaghetti Squash
 

Spaghetti Squash Steamed with Peppercorns
From Smart Crockery Cooking

Slowly simmer spaghetti squash until it's al dente, and make a sauce to go with it.

5- to 6-quart rectangular cooker

Makes 4 servings

2 cups water

1 tablespoon assorted peppercorns

1 spaghetti squash (3 pounds)

Sauce of your choice

Grated Parmesan cheese for topping

Place the water and peppercorns in an electric slow cooker. Using a
sturdy two-pronged fork or a paring knife, pierce the shell of the
squash in numerous places so it doesn't explode. Place it in the slow
cooker. Cover and cook on LOW until the squash is tender, 7 to 9
hours. Serve topped with sauce and grated Parmesan cheese.

Per serving: About 31 calories, 0.1 g fat (3% of calories), 0.1 g
saturated fat, 0 mg cholesterol, 5 mg sodium, 2.2 g dietary fiber.

Confetti Squash
 

Confetti Spaghetti Squash
Serves 4 to 6. From www.cooks.com.



1 med. spaghetti squash (about 3 lbs.)
1/4 cup defatted chicken broth
1 tsp. olive oil
1 tsp. white wine vinegar
1/2 cup diced green peppers
1/2 cup diced sweet red peppers
1/4 cup diced onions
1/4 cup minced fresh parsley
1/4 tsp. cumin
1 small clove garlic, minced (optional)

Rinse squash; pierce skin about 1/4" deep in several places. Place
on a paper towel in the microwave. Cook on High for about 16 minutes,
turning once. Let stand for 5 minutes.



Split lengthwise. Remove and discard seeds. With a fork, scoop
strands into a small bowl. Toss to separate strands.



Combine broth, oil, vinegar, peppers, onions, parsley, cumin and
garlic, if desired, in a casserole. Cover; microwave on High for 2
minutes. Add squash; toss. Cover; microwave for 2 minutes.

Spaghetti Squash Primavera
 

Laura's Spaghetti Squash Primavera

Four servings. From www.virtualitalia.com.



1 medium spaghetti squash (3 to 4 lb)
1/2 of a white onion, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
2 sprigs of fresh basil, chopped
extra virgin olive oil (and a less expensive olive oil)- see chef's
note, below*
salt to taste
pepper to taste



Prepare the spaghetti squash using your favorite method. About 20
minutes before squash is done, prepare the “sauce."



Place large skillet on burner, heat on medium heat, add 2
tablespoons olive oil. Add chopped onion and cook until slightly
transparent. Add the chopped tomatoes and bell-pepper to the skillet.



Remove the spaghetti squash from the oven and cut in half lengthwise
(if not cut before cooking). Use a spoon to remove seeds, then use a
fork to scoop out the strands (stringy flesh0 into a bowl.



When you are finished scooping out both halves, add the strands of
spaghetti to the skillet where the chopped veggies are sizzling.
Raise the flame a bit and stir with a wooden spoon so that they are
fully mixed with veggies and olive oil. Add a few twists from both
your salt and pepper grinders to taste.



Sprinkle with freshly chopped basil and extra-virgin olive oil
before serving. This dish can also be served at room temperature as a
salad.



*Chef's Note: Olive oil loses its flavor and potency when heated.
Consider using 2 tablespoons of a less-expensive olive oil for the
skillet, and then use 1 tablespoon of the extra-virgin oil to dress
the "spaghetti" before serving.

Southwest Style Spaghetti Squash
 

Southwest Style Spaghetti Squash
Makes six to eight servings. From www.cooks.com.



1 (2 1/2 - 3 1/2 lb.) spaghetti squash
1 c. chopped red and or green sweet pepper
1/4 c. chopped onion
1/4 c. chicken broth
2-4 tbsp. snipped fresh cilantro or 2-4 tsp. dried cilantro, crushed
1 tbsp. olive or cooking oil
1 tbsp. balsamic vinegar or cider vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. sliced pitted ripe olives
1/3 c. coarsely chopped peanuts

Halve squash; discard seeds. Place, cut side down, in a 12" x 7 1/2"
x 2" microwave safe baking dish. Add 2 tablespoons water to dish.
Cover with vented microwave safe plastic wrap. Micro cook on 100%
power (high) for 15 to 20 minutes (low wattage oven, 20 to 25
minutes) or until tender, rearranging once. Drain; set aside.



In a 2 quart microwave safe casserole combine next 9 ingredients.
Cook, covered on high for 3 to 4 minutes or just until tender,
stirring once.



Use a fork to shred and separate squash pulp into strands, reserving shells. In the casserole toss squash pulp, pepper mixture and olives until coated. Cook, covered on high for 2 to 3 minutes or until heated through. Transfer into squash shells. Sprinkle with peanuts.

Spaghetti Squash Parmesan
 

Spaghetti Squash Parmesan


Six servings. From http://www.ebfarm.com. Often called dieter's
pasta, this unique yellow squash separates into thin strands that
resemble spaghetti when cooked. Unadorned it is rather bland, but
here is a version that is quick to prepare and tasty. Asiago or
Romano cheese are good substitutes for Parmesan if you prefer.



Prep time: 15 minutes; cook time: 45 minutes.



1 large spaghetti squash

2 tablespoons butter or olive oil

1 clove garlic, minced

1 cup freshly grated Parmesan cheese

Salt and pepper to taste



Melt the butter in a large, nonstick skillet and sauté the garlic
over low heat for 2 or 3 minutes. Add the squash, and cook over
medium heat until the strands are heated through, stirring
frequently. When hot, add the cheese and stir to combine thoroughly.
Season to taste with salt and pepper, and serve immediately.

Spaghetti Squash Mozzarella
 

Use low fat mozzarella:

Spaghetti Squash with Vegetables & Mozzarella



Serves 6 to 8. ©2003 FabulousFoods.com. Note from Cheri: This recipe
makes a veggie rich, cheesy casserole, almost like lasagna. Spaghetti
squash substitutes for the role traditionally taken by pasta in such
dishes for a delicious, lower calorie alternative. Makes a good
vegetarian main dish.



1 spaghetti squash, cooked by your favorite method and separated
into strands
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoon olive oil
1 can (28 oz.) crushed tomatoes
3 to 5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper (optional)
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese



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.

Great Recipes!
 

http://users.bigpond.com/cutecolorz/...ee/ccfee1c.gif Hi JENNIFER, I have used many of your spag. squash recipes... I just love this squash and so does my hubby. I also use it in place of 'hashbrowns'! I cook it in the microwave like you do and then take it out of the peel & ref it. Then in the morning when I have my egg I will put a little bit of butter in a small fry-pan and add about 3/4 of a cup of spag. squash & a little salt & pepper. It gets crispy just like potatoes do and sooo yummy!

Thanks again!
:sunny: SunnyD

:stress: Arrrgggggggg!!!!!! I've really been craving pasta so I want to try some of these recipes!!! HOWEVER, I cannot find spaghetti squash anywhere!!! Acorn squash, sure but not spaghetti squash!! Is this a seasonal squash or has everyone in NC bought out the entire supply of spaghetti squash?!?!?? :censored: :yikes: :lol:

It's really considered a summer squash and doesn't keep as well as squash like acorn and butternut. I see a few in our stores up here but they are not in really good shape. We grow them and usually have a few in cold storage until about Christmas wehn they start to go bad. You just may have to wait until summer - but I hope not.

I don't know anything about the freezing - but for finding it, try and ask your grocer. We have it about half the time here in Tennessee. I usually get it at Krogers. I would call the produce departments of your local stores. Maybe they can order it for you?

Thanks for the ideas about frying it like hashbrowns. What a great idea!

I have tried freezing it after cooking but it does get a bit wet and mushy. Maybe it could be pan fried a bit to dry it out. I'll certainly give it another try because I love the stuff! Somewhere I have a casserole recipe too which I will hunt out.

Speaking of spaghetti squash, I am going to try and make some cheddar rounds with it. I miss those SO much! I used to buy them for breakfast at a fast food joint. Chopped potatoes, mixed with cheese and deep fried. Maybe some chopped spaghetti squash, an egg, some shredded cheese, finely chopped onion, balled up and frozen, then deep fried from the freezer could be good!

Can you have spaghetti squash on Phase I? I definitely want to try these recipes! I don't wanna wait another week!!! WAHHHHHH.

J.