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Spaghetti Squash- storage tips and recipes

Spaghetti Squash

Spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds.  It should be cooked like any other hard squash; Place spaghetti squash cut sides down on a lightly greased baking sheet, and bake 30 minutes in a preheated 350 degree oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.  Squash may be tossed with herb butter, jarred or fresh spaghetti sauce, or a mix of sautéed veggies such as garlic, onion, tomatoes, olives, feta cheese and basil.

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 using, then steam until tender but still firm, about 5 minutes.

 

Twice-Baked Spaghetti Squash                                       from hungrygirl.com

Makes 4 servings

 

Ingredients:

1 spaghetti squash (about 4.5 lbs.)

One 14.5-oz. can creamy tomato soup with 4g fat or less per serving (like Amy&#39;s Chunky Tomato Bisque)

 1/2 tbsp. chopped garlic

 1/2 tbsp. dried minced onion

 1 tsp. Italian seasoning

 1/2 tsp. black pepper

 3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature

 One 10-oz. package frozen chopped spinach, thawed and squeezed dry

 One 7-oz. can sliced mushrooms, drained (about 2/3 cup)

1/4 cup chopped fresh basil

 1 cup shredded part-skim mozzarella cheese

 

 Directions:

Preheat oven to 375 degrees. Place whole squash in the microwave and cook for 3 - 4 minutes, until soft

enough to cut. Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the

seeds. To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves

in the pan(s), cut sides down. Bake in the oven until the insides of squash halves are tender, about 40

minutes. Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from

the pan; place on a dry surface with the cut sides up. Set pan(s) aside. Scrape all of the spaghetti squash

strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow

squash halves. Empty water from pan(s).

 

Return squash halves to the pan(s), hollow sides up.

 

In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese

wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth. Add

soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil,

and mix thoroughly.

 

Evenly divide squash mixture between the hollow squash halves. Sprinkle mozzarella cheese over the

tops. Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20

minutes. Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you

with 4 large pieces. Serve up and enjoy! (Pssst... Don&#39;t eat the skin.) 

 

 

Herbed Spaghetti Squash                                   adapted from Emeril Lagasse

 

Ingredients:

            1 small spaghetti squash, about 2 1/4 pounds

            2 1/2 tablespoons butter

            2 1/2 tablespoons finely chopped mixed herbs, such as basil, chives,      chervil, parsley and sage

            1 clove garlic crushed

            1/2 teaspoon salt

            1/8 teaspoon freshly ground black pepper

 

Directions:

Preheat the oven to 375 degrees F.

 

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add

enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for

45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil

again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven,

uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently

pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

 

Heat a skillet. Add the butter, spaghetti squash, herbs, garlic, salt and pepper and toss thoroughly but

gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

 

 

Spaghetti Squash with Sausage Filling

Recipe from Bon Appétit | September 1998

Yield: Serves 4

 

Ingredients:

1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded

1 pound bulk pork sausage

1 cup chopped green bell pepper

1 cup chopped onion

2 garlic cloves, minced

1 1/2 cups purchased marinara sauce

1/2 cup grated Parmesan cheese

 

Directions:

Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8

minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion

and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender,

breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.

 

Using a fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage

mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1

day ahead. Cover; refrigerate.)

 

Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup

Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled).

Cut each squash half in two and serve.

 

Sweetened Spaghetti Squash                                       

Submitted By: JENN_77 to allrecipes.com

Prep Time: 5 Minutes                       Cook Time: 40 Minutes       

Ready In: 45 Minutes                      Servings: 4

 &quot;This sweet side dish uses spaghetti squash with butter and brown sugar, but could also be made with

acorn or buttercup squash.&quot;

 

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons butter, softened

2 tablespoons cold butter

1/4 cup brown sugar

 

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.

2. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish

with the cut sides facing down.

3. Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about

half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell

is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

 

 

Spaghetti Squash Casserole

from http://www.food.com/recipe/spaghetti-squash- casserole-186954

 

 Prep Time: 45 mins      Total Time: 2 hrs 5 mins      Servings: 6-8

&quot;It&#39;s wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this

and you have a great meal! From Dr. Andrew Weil.&quot;

 

Ingredients:

1 spaghetti squash

1 large carrot, sliced on the diagonal

2 stalks celery, sliced on the diagonal

1 large yellow onion, diced

1 red bell pepper, peeled, seeded and diced

2 tablespoons extra virgin olive oil

28 ounces Tomatoes, diced (if using fresh, peel and seed)

 red pepper flakes (or one small hot red pepper, minced)

 1 teaspoon dried basil (I use a tablespoon of fresh when I have it)

1/2 teaspoon dried oregano

 1 pinch ground allspice

3 garlic cloves, chopped (or more)

3/4 lb part-skim mozzarella cheese

1/2 cup grated parmesan cheese

 

Directions:

Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover

and boil gently for 50 minutes.

 

Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a

baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or

until meat is tender.

 

While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.

 

Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over

medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if

desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.

 

Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.

 

Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5

cloves of garlic. Simmer uncovered for 15 minutes.

 

Meanwhile, grate the mozzarella and Parmesan.

 

Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half

lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.

 

Remove meat and break it up into strands with a fork or potato masher. Mix squash well with

vegetables and put half in the bottom of a large baking dish.

 

Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.

 

Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before

serving.