Thursday, January 31, 2013

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.

24 comments:

  1. I, like you, discovered spaghetti squash last year and LOVE IT! We use it as a substitute for pasta also; tastes great with just olive oil and pepper too. :) If anyone is trying to transition to just squash, you can mix half of it with half normal spaghetti pasta. It sweetens it up and cuts down the carbs.

    Sarah
    www.thinfluenced.com

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  2. I found a recipe on Skinnytaste that was for Spaghetti Squash lasagna. It's one of my favorites! She has a few other recipes that uses spaghetti squash if you ever wanna check them out. I'm going to have to try yours! :)

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  3. LOVE, LOVE, LOVE spaghetti squash "pasta" but I've never made it at home. Maybe I'll give it a whirl. I have not yet made anything to freak out the family this year. Time to change that! LOL!

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  4. I love Spaghetti Squash too. I made baby Shrimp w/spinach, onion and garlic, melted a alouette italian cheese cube into it for 'alfredo' style and it was just yummy.

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  5. I'm going to share this with my clients. I'm always telling them about subbing squash for pasta. Great info!

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  6. Spaghetti squash is, hands down, one of my favorite foods. It's so versatile! I love it with tomato sauce, with hummus, without any "sauce" at all, scrambled up with eggs. It's just perfect!

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  7. I love it, but I hate prepping it. I think part of the issue is my lack of good knives. I wonder if it's possible to cook it in a slow cooker?

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  8. I love spaghetti squash! My mom never cooked it either. :(

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  9. I MUST try this!!!! I'm a carb queen and could use to cut back!

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  10. I was so sad when I couldn't find spaghetti squash at the stores last week!

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  11. I discovered spaghetti squash about 8 years ago... and my life hasn't been the same since!!!! I am so obsessed wit this squash, it's not even funny. I have a serious relationship with it. In fact, I purchase about 15 pounds every 3 days, that's how crazy obsessed with it I am!!!! I eat it DAILY :) Soooo good!! Hey, there are far worse things I could be addicted to, right?

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  12. I make it quite a bit.... I microwave the squash though... I just wash it and pierce it really well, put it on a dish and microwave it until it feels soft - about 10-15 minutes.... Way quicker timewise than the oven method...and it comes out just as good.

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  13. This is GREAT! I plan to give up pasta for lent so this will be a great substitute! Thanks for sharing!

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  14. I cut the squash in half and scoop out the seeds before I put in the oven. Then I season with Kosher salt, olive oil, diced onions and garlic and San Marzano tomatoes. I convect roast at 350 degrees for about 45 min-hour, let cool, scoop out pure deliciousness on the plates.

    It also tastes delicious seasoned with olive oil, Kosher salt, minced garlic and curry powder.

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  15. Thanks Jess! That's one of those veggies I had no idea how to prepare. Will try!

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  16. I'm already in LOVE with spaghetti squash, and always looking for new ways to spice it up. This looks delish, thanks for sharing!!

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  17. I also cut mine in half before cooking :) kids love it!

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  18. how is the texture of it, I only have tried to make it once and it was a little crunchy should it be soft like noodles?

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  19. how is the texture of it, I only have tried to make it once and it was a little crunchy should it be soft like noodles?

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  20. Just discovered Spag Squash when I read this article by you. Let's just say I've been eating this for 5 DAYS IN A ROW! Love it! Even used my new magic bullet to assist in making the veggie tomato sauce - Delish!!!

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  21. I actually microwave my spaghetti squash to cook it. Super fast and comes out nice and it is pretty yummy with just a little butter and some parmesan cheese sprinkled on it too.

    I have two winter squashes (no spaghetti squash though) sitting on my front porch that I need to cook up...bought them before Halloween but they do great on the porch since it is covered and cool.

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  22. Ooh looks good. I've been wanting to try spaghetti squash since a coworker told me about it. I tried making zoodles a few days ago zucchini noodles but they came out a lil soggy. Looking forward to trying zoodles again and the spaghetti squash soon.

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