Spaghetti squash, also called vegetable spaghetti, is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit can range either from ivory to yellow.
Spaghetti squash — or vegetable spaghetti — is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds.
Spaghetti Squash Recipe
Directions. Preheat oven to 350-375. Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. Place halves ...
Spaghetti Squash Recipes
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How To Cook Spaghetti Squash Recipe
There are so many ways to serve this wonderful veggie. I use it in place of pasta. You can experiment with different sauces and herbs to create a great tasting ...
Spaghetti Squash Recipe
Some might think the combination of brown sugar and parmesan cheese sounds odd.... but the two ingredients go VERY well with the spaghetti squash. ENJOY!
Twice-Baked Spaghetti Squash and Cheese
2 medium spaghetti squash, halved lengthwise and seeds removed
5 tablespoons (70 grams) butter, divided
½ cup (70 grams) onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon mustard powder
2 cups (475 ml) milk (can use skim, 1%, 2% or whole)
8 ounces (225 grams) sharp cheddar cheese, shredded
1 teaspoon salt
¼ teaspoon ground pepper
1 cup (50 grams) panko bread crumbs
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.
Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.
In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.
Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.
Melt the remaining 3 tablespoons of butter. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.
Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.
Spanakopita Stuffed Roasted Garlic Spaghetti Squash + Havarti Bowls
2 medium or 4 small spaghetti squash, halved lengthwise and seeds scooped out
2 tablespoons olive oil, divided
salt + pepper, to taste
1 head roasted garlic, finely mashed* or 2 cloves minced garlic
2 eggs, lightly beaten
12 ounces frozen chopped spinach, thawed and squeezed dry**
4 ounces cream cheese (may use 2 oz cream cheese + 2 oz greek yogurt), softened
1/2 cup feta cheese, crumbled + more for serving
1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
1/4 cup fresh dill, chopped (or 1 tablespoon dried)
1 teaspoon crushed red pepper flakes (or to your taste)
1/3 cup kalamata olives, pitted + halved
3 tablespoons sun-dried tomatoes or sun-dried tomato paste
4-6 ounces havarti cheese, shredded
1 tablespoon fresh thyme, chopped
8-12 sheet phyllo dough, thawed
2 teaspoons melted butter or olive oil
Preheat the oven to 400 degrees.Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 minutes (I like to roast the garlic + squash at the same time), or until the squash is just tender enough to scrape into strands. You want it to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands. Toss with 1 tablespoon olive oil.Reduce the oven to 350 degrees F.While the squash is roasting, add the eggs to a medium size mixing bowl and give them a whisk. Stir in the thawed + squeezed dried spinach, about half the mashed roasted garlic (reserve the remaining garlic for another use...or use it all if you like a lot of garlic), the softened cream cheese, feta cheese, parsley, dill and crushed red pepper flakes. Season with salt + pepper. Once the spaghetti squash is cooked, stir the strands into the egg mixture. Stir in the olives and sun-dried tomatoes.Scoop the squash mixture back into their skins. Divide the havarti cheese among the squash boats.Bake for 20-25 minutes or until the cheese is just beginning to brown.Meanwhile, lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into thin strips. Place the strips in a bowl and either toss with 2 teaspoons olive oil or very lightly spray with cooking spray. Once the squash is done cooking and the cheese is melted, remove from the oven and divide the phyllo dough over top each squash bowl. Bake for 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and sprinkle with fresh thyme. Serve warm with extra feta cheese... and maybe a fried egg too!