Spaghetti Squash

How to cook Spaghetti Squash: http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm

Several recipes: http://www.vex.net/~carol/recipes/cheesy.sp.squash

Spaghetti squash medley: http://caloriecount.about.com/spaghetti-squash-medley-recipe-r18111

Spaghetti squash casserole: http://caloriecount.about.com/spaghetti-squash-casserole-recipe-r188796

Spaghetti Squash Pie

1 unbaked 9-inch pie shell
1 large spaghetti squash, 2 lbs
3 slightly beaten eggs
1 C sugar
1/4 C butter, melted
1 T lemon juice
1 tsp vanilla


Do not prick pie shell. Line shell with foil. Bake at 450 oven for 5
minutes; remove foil. Bake 5 minutes more; set pie shell aside.

Cut squash in half lengthwise. Cooked covered, in boiling salt water 20
minutes or until tender; drain. Using 2 forks, scoop squash from shell
(should be about 3 cups). In a large mixing bowl stir together the eggs,
sugar, butter, lemon juice, and vanilla. Stir in squash. Turn mixture into
pie shell. Sprinkle lightly with nutmeg. Bake at 350 oven for 40 to 45
minutes or till a knife inserted in center comes out clean. Cool pie on
wire rack. Serve topped with whipped cream. Store pie covered in
refrigerator.

Serves 8.

Spaghetti Squash with Ham and Peas

1 Spaghetti squash, about 4 lbs.
1/3 C butter
1 tsp minced garlic
8 oz cooked ham, cut in thin strips
2 C cooked fresh green peas
1/4 C grated Parmesan cheese
3/4 C half-and-half
2 T chopped parsley
1/2 tsp pepper
1/2 tsp salt


Cook squash. When cool enough to handle, cut in half lengthwise. Remove
seeds. Fork strands into a bowl. Reserve shells.

In a large sauce pan melt butter under low heat. Add garlic and cook 1 to 2
mintues until garlic is slightly golden. Increase heat; stir in ham and
peas and cook 1 minutes. Stir in remaining ingredients. heat thoroughly
but do not boil. Add spaghetti squash strands and toss to coat strands.
Spoon into shells and serve.

Makes 4 servings.

Confetti Spaghetti Squash

1 medium Spaghetti squash (3 lb)
1/4 C Chicken Broth
1 T olive oil
1 tsp wine vinegar
1/2 C diced green pepper
1/2 C diced sweet red pepper
1/4 C diced onion
1/4 C minced fresh parsley
1/4 tsp ground cumin
1 small glove garlic, minced


Cook squash according to microwave directions. Split crosswise. Remove and
discard seeds. With a fork, scoop strands into a bowl. Toss to separate
strands.

Combine stock, oil, vinegar, green pepper, red pepper, onion, parsley,
cumin and garlic.

Either cover and microwave on high for 2 minutes, or saute until tender.

Add squash and toss, evenly distributing colors. Cover and microwave on
high for 2 minutes.

Serve pipping hot, or refrigerate for 2 hours and serve cold.

Serves 4 to 6.

Cheesy Spaghetti Squash
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From: donnam@palomar.SanDiego.NCR.COM (Donna Mitchell)

1 spaghetti squash, about 4 lbs. 2 T butter
1/4 C minced onion 1/4 C diced red pepper
1/4 C diced green pepper 1/2 tsp oregano
1/4 tsp marjoram 1/4 tsp basil
1/4 tsp minced garlic Salt, pepper
2 C chredded Jack Cheese 1 can (2 1/4 oz) sliced black olives


Pierce squash with fork several places. place on baking sheet and bake at
350 for 45 mintues. Turn and bake 45 mintues longer or until shell gives
to pressure. When cool enough to handle, cut squash in half. Scoop out and
discard seeds. Remove strand with fork.

Melt butter in skillet. Saute onion, green and red peppers until tender.
Add squash strands, oregano, basil, marjoram, garlic, salt and pepper to
taste, cheese and olives. Toss until cheese is evenly distributed. Place
in 1 1/2 quart casserole and return to oven until cheese is melted, about
10 minutes. Make 6 servings

Makes 5 servings


Spaghetti Squash casserole-type dish with tomatoes, broccoli, snow peas, carrot, and parmesan cheese. Mmmmm...

Ingredients
6 lb spaghetti squash
2 cups chopped tomatoes
1 tablespoon olive or canola oil
1 garlic clove, minced
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese
Directions

Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.

Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.

Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.


Read more: http://caloriecount.about.com/spaghetti-squash-medley-recipe-r18111

Makes 6 servings


Shopping Tip: Choose squash that are brightly colored, firm and without blemishes. Store uncut in a cool, dry place; they will stay fresh for weeks. Once cut open, wrap the squash in plastic and keep it in the refrigerator for up to 5 days.

Ingredients
6 cups spaghetti squash (1 medium, about 8 inches)
2 tablespoons butter (promise)
1 cup chopped onion
2 garlic cloves, minced
1/2 lb brocolli
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 salt and pepper
2 medium tomatoes, diced
1 cup (Sargento) fat-free ricotta cheese
1 cup (Sargento) reduced fat mozzarella cheese, shredded
1/4 cup minced fresh parsley
1 cup dry breadcrumbs
1/4 cup grated (Sargento) fat-free romano cheese
Directions

Set oven to 375°F.

Grease a 2-quart baking dish.

Slice the squash in half lengthwise; remove and discard the seeds.

Place squash cut side down in a baking dish.

Bake at 350°F for 45-50 minutes, or until easily pierced with a fork.

Meanwhile melt butter in a skillet.

Sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent.

Add the tomatoes; cook until most of the liquid is evaporated; set aside.

When squash is cool enough to handle, use a fork to separate into strands.

Combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs.

Pour into greased dish.

Sprinkle with ricotta cheese.

Bake uncovered at 375°F for 40 minutes, or until heated through, and top is golden brown.


Read more: http://caloriecount.about.com/spaghetti-squash-casserole-recipe-r188796