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TOPIC: My favorite spaghetti squash recipe! What's yours?

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October 5, 2012 1:11 PM
I don't want to sound stupid. But what does Bump mean, is it a new lingo!
Edited by HAWKETTE58 On October 5, 2012 1:13 PM
October 5, 2012 1:15 PM

I don't want to sound stupid. But what does Bump mean, is it a new lingo!

Bump just means they want the thread to stay at the top of the list so they post "bump".
October 5, 2012 1:21 PM
October 5, 2012 3:32 PM
October 5, 2012 3:42 PM
October 8, 2012 6:15 AM
October 8, 2012 8:18 AM
I made this twice. The second time i cooked the squash ahead of time and let it cool first. So the final product was much less watery after i cooked it. Delish!!
Ive also used it as 1 layer in a roasted veggie lasagna ( the other layers being sweet potato and zucchini)

Spaghetti Squash Lasagna

Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg


2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella
October 8, 2012 2:13 PM
I just bought one of these and now I know what to do with it. Thanks for the ideas! flowerforyou
October 8, 2012 2:18 PM
October 8, 2012 2:21 PM
October 8, 2012 7:21 PM
looks yummy!
October 8, 2012 9:15 PM
perfect timing, I just bought my first spaghetti squash, can't wait to make these recipes!! thanks for sharing, everyone!
October 9, 2012 6:02 AM
Just found this on "The Mushroom Channel" on Facebook:

Mushroom Primavera over Spaghetti Squash
Yield: 4 portions at about 260 calories


1 1/2 tbs Sliced Kalamata olives
3/4 cup Crumbled, fat-free feta cheese

1 cup Cherry or grape tomatoes, halved

2 tsp minced garlic

1 cup chopped onion

1 lb White button mushrooms, sliced

1 tbs Olive oil

1 Spaghetti squash (about 3 pounds)

1/2 cup Chopped fresh basil, plus more for garnish


With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.

Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
October 9, 2012 6:05 AM
I am still trying to master getting the squash to be like noodles the last spaghetti squash I brought didn't turn out right
October 9, 2012 6:32 AM
I bought my first ever spaghetti squash! I happened to see it in the store and remembered this thread. The family thinks it looks weird, but they are ready to try it if it means marinara and Italian cheeses! tongue
October 10, 2012 8:45 AM
I am going to try out Spaghetti Squash tomorrow night! Thanks for the links.
October 11, 2012 7:58 AM
October 11, 2012 8:32 AM
Southwestern Spaghetti Squash

1 spaghetti squash ( 3 pounds)
1 (14 ounce) cans Mexican-style tomatoes, undrained
1 (14 ounce) cans black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro, finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Preheat oven to 350°F.
Cut squash in half lengthwise.
Remove and discard seeds.
Place squash, cut side down, in greased baking pan.
Bake 45 minutes to 1 hour or until just tender.
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole.
Sprinkle with remaining 1/4 cup cheese.
Bake uncovered, 30 to 35 minutes or until heated through.
Serve immediately
Edited by 3rdxacharm On October 11, 2012 8:35 AM
October 11, 2012 8:34 AM
Spaghetti Squash with sausage
2 lbs spaghetti squash ( One Large)
1/4 teaspoon garlic powder olive oil
4 Italian sausages, cooked and crumbled (I used turkey sausage)
1/4 cup milk
1/4 cup grated parmesan cheese
1/2 cup grated cheddar cheese fresh ground black pepper salt

Cut the squash in half and carefully remove the seeds.
Be sure to cut around the edge so you don't cut into the squash itself.
Turn halves upside down in a baking pan.
Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
Let cool and carefully remove inside of squash with fork or spoon.
It will look a lot like cooked spaghetti and come out in strands.
Heat some olive oil in a skillet.
Add the spaghetti squash strands, garlic and crumbled sausage.
Cook on med until for approx 5 minutes.
Add milk and cook until heated through and liquid is absorbed.
Transfer to a warm bowl and toss with cheeses until mixed.
Top with salt and pepper to taste.

I added a can of italian diced tomatoes. Delicious!
Edited by 3rdxacharm On October 11, 2012 8:35 AM
October 11, 2012 8:37 AM

I gotta try this. I've never made anything with spaghetti squash.

^^^ I'm with her! I'm totally intrigued by all of this.... Sounds tasty and I kind've can't believe I've never TRIED it before!
October 11, 2012 8:39 AM
October 11, 2012 8:39 AM
cheers drinker
October 11, 2012 8:39 AM
Great timing...I have one on my porch that I need to do something with!
October 11, 2012 8:39 AM
Bumping to keep. Great recipes. Can't wait to try.
October 11, 2012 8:40 AM


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