Cooking with Spaghetti Squash

My daughter's favorite meal is spaghetti, so I can't completely steer clear of pasta... or can I?  I discovered the spaghetti squash about a year ago and have absolutely fell in love with it! It's one of those vegetables that my mom never cooked, so I was unfamiliar with it. After a little research online, I sought it out in the produce department.

Mature spaghetti squash is oblong in shape with a creamy yellow shell. Pick out one that is firm, free of soft spots and feels heavy for its size. One of the best things about this vegetable is you don't have to use it immediately after you buy it. The squash will keep well in a cool dry spot for several weeks.

To begin a meal, you will need to first roast the spaghetti squash. To do so, preheat your oven to 375˚. Place on a cookie sheet and roast for 50-60 minutes. Flip halfway through time. Let cool for 30 minutes.

While the squash is cooling, I use this time to prep the sauce. I like to add lots of veggies to the sauce. I dice them up small (so my kids don't examine every chunk)... everything from broccoli, cauliflower, peppers, onions, carrots, zucchini, basically anything in the fridge that I want to use up! Season per your taste buds; I always add garlic pepper. Once the veggies are sautéed, add the spaghetti sauce of your choice. Below I also folded in some chopped spinach. Turn the heat down and let your sauce simmer.

Now turn your attention back to the squash. Cut it in half and spoon out the seeds. Using a fork, scrape the flesh of the squash... it will fall apart into spaghetti-like noodles. The first time I did this, my kids were in amazement. So fun! One squash will make enough "noodles" for two family dinners.

Spoon your sauce over top, sprinkle with a little mozzarella cheese and ENJOY your 100% Vegetable Spaghetti.  Note: I don't make many meatless meals, but this is one I really enjoy. Feel free to add ground turkey or other meat to your sauce.

The 100% Vegetable Spaghetti will use up only one half of that roasted squash. I usually follow up a few days later with this southwestern twist...

SOUTHWESTERN SPAGHETTI SQUASH
Prepare your squash as detailed above, but save the squash skins off to the side. Bump up your oven to broil after the squash is done roasting.

Heat a skillet with a drizzle of oil. Add chopped onion, garlic, jalapeno and other peppers of your choice. Saute several minutes. Season to use your taste... I use a dab of cumin, orgeano, chili powder, salt, and pepper.  Saute another minute to let the flavors cook in.

Add one can each of black beans and corn (rinsed), a squeeze of lime juice, as well as some chopped cilantro.  Stir to combine ingredients.  Add the spaghetti squash "noodles" and give one final stir.

Load the mixture into the squash skins and top with shredded cheese (use pepper jack for extra spice!). Your oven should now be ready to broil. Stick the stuffed squash halves back into the oven on cookie sheets until the cheese melts on the top. Garnish with chopped cilantro and serve!  Sassy and Healthy!

Have you cooked with spaghetti squash before?

Have a different recipe you'd like share? 

Link in a comment below please. I'm always looking for variations.