Does anyone have any yummy things to do with tons (quite literally) of SS? We only planted 2 plants, but probably have 50+ squash that are either ready or will be ready in the next few days, and then there are even more for the coming weeks.

Usually I just make a sauce like I would for flour pasta and eat it like that, but that's going to get quite dull very soon! I intend on giving a good portion away, but I still like the SS, and want to eat it - just in some better ways!

Thanks in advance!

Also, does anyone know if you can freeze or can the stuff? My (big) gut, says it probably won't work, but just wondering!

Thanks again!

Hey, pass some over. I love spaghetti squash and my crop failed!

I have cooked it and frozen it. It is a bit watery but OK if you squeeze it dry. I sometimes use it in "pasta" salads or serve it with just pesto. My basil crop is tremendous so I'll swap you some for squash.

Sounds like a plan I can't find fresh basil right now Shall I just throw it over the lake? I could've sent it on the "Fast Ferry" LOL - What a joke that was.

I know it will keep for months in my cellar way, so maybe I'll do that too.

Weezle posted this under Misc Phase I Recipes:

Alfredo Sauce

1/2 cup skim milk
3 Laughing Cow Creamy Swiss Light wedges
1/2 T. parmesan cheese
1/2 T. Molly McButter
1 pinch garlic

Throw everything in a small sauce pan. Stir until melted and creamy, about 10minutes.

The other night I made 3 batches of this sauce, cubed up some chicken and cooked it through in a skillet.. combined the sauce and chicken and poured it over the cooked spaghetti squash.. the whole family loved it!

Is it possible to eat too much SS!? I love the stuff!

I love spagetti squash and had gathered a few recipes and information on it....


Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.


Cheesy Spaghetti Squash

1 spaghetti squash, cooked 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 (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
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

Cooked, diced chicken (optional)

Serves 6-8


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 and chicken (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.


Turkey Spaghetti

1 small spaghetti squash, cooked and separated into strands
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked turkey or chicken meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (or 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.


Pesto Spaghetti Squash

1 spaghetti squash, cooked and separated into strands
1 T olive oil
3/4 C pesto sauce
4 oz LF mozzarella cheese, shredded
1/4 C grated Parmesan cheese

Serves 6 to 8 as a side dish or add diced, cooked chicken and serve as a main dish

Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.


Walnut & Yogurt Basil Pesto

1 c non-fat plain yogurt
2 C basil leaves
2 cloves garlic
˝ c toasted walnuts
2 T olive oil

Combine all ingredients in a blender or food processor and process until smooth

Toss pesto with 1 lb cooked pasta and serve with parmesan cheese or use pesto to marinate meats or as a dip for vegetables.

I cooked some and it really didn't come out in strands but more like gobs. Did I cook it too long?

Could be. How did you cook it?

I cut it in half and baked it 425 degrees for 40 min. I put a little water in the pan so it wouldn't burn or stick.

Just lost my reply!!!!

How do you cut it - lengthwise or crosswise? The strands run around the squash so I cut it crosswise the keep them long. That could be the problem. I also do not add water to my pan - just a spritz of oil and sometimes use foil too. I just discard the crusty edge.

Here's another method which I've used:
Prick the spaghetti squash all over with a skewer so it won't burst.
Place whole squash in a shallow baking pan.
Bake in preheated 375 F oven for 1 hour.
Cut crosswise and discard seeds.
Using a fork, loosen strands.

I hope this helps.

Thanks. I never knew cooking spaghetti squash could be so complicated. ha!