|
|
Post by Linda on Jul 28, 2025 14:38:58 GMT
I got two spaghetti squash in this week's farm box (and have had others in the past). Not everyone I'm feeding is a fan (of squash in general)- tbh it's not my favourite squash but I don't mind eating it - I don't, however, really want to eat every entire squash myself - they aren't small. So I'm looking for recipe ideas.
Using as a pasta sub in spaghetti is a no (the pasta eaters rebelled)
I've made it au gratin - it was ...okay
I've made it into fritters - those I loved and no one else ate. And that's probably what I'll do again if I don't find another good idea to try.
jeremysgirl - tagging you since you're plantbased and a creative cook. |
|
|
|
Post by jeremysgirl on Jul 28, 2025 14:42:53 GMT
It's going to blow your mind, but I have never once made a spaghetti squash. I've made a million different other squashes.
|
|
|
|
Post by Skellinton on Jul 28, 2025 14:59:07 GMT
I love spaghetti squash with meatballs, I just make my husband regular pasta.
If they are that huge that you can't eat half of one by yourself they might not be that good to eat no matter what. Just like zucchini when they get too big they just aren't delicious.
I love spaghetti squash, but I love squash in all it's forms.
|
|
|
|
Post by cmpeter on Jul 28, 2025 14:59:53 GMT
What about just as a veggie side? Bake and scoop the squash. Sauté it with some butter, olive oil, salt and pepper. Garnish with fresh Parmesan, lemon zest and then something crunchy (either toasted panko or chopped roasted pecans).
Can mix up the cheese and seasoning…Cojita with Trader Joe’s chili lime and toasted pumpkin seeds for example.
|
|
|
|
Post by dewryce on Jul 28, 2025 15:08:22 GMT
What about just as a veggie side? Bake and scoop the squash. Sauté it with some butter, olive oil, salt and pepper. Garnish with fresh Parmesan, lemon zest and then something crunchy (either toasted panko or chopped roasted pecans). Can mix up the cheese and seasoning…Cojita with Trader Joe’s chili lime and toasted pumpkin seeds for example. We’d also bake and scoop it, then we’d sauté with a little EVOO, lemon and fresh thyme. Love fresh thyme with squash, especially zucchini and yellow. Roasted nuts make everything better! I like pine with zucchini with lemon flavoring. But pecans are my favorite in just about any situation. |
|
|
|
Post by bunnyhug on Jul 28, 2025 15:21:31 GMT
My mom has always been a healthy cook--even in the 70s and 80s when that wasn't cool--which wasn't great for me when I just wanted to have Alphabits for breakfast and got unsugared Rice Krispies instead! I am scarred for life from the time that she gave us spaghetti squash and told us it was just like spaghetti. It most decidedly is not!! Nothing is just like pasta, not squash, not zucchini, not even the 'special' gluten free noodles I have to eat now. Took me 40 odd years to have spaghetti squash again, and I did it with big turkey meatballs and a yummy tomato/veggie sauce, and it was delicious ... but it was in no way the same as spaghetti  Maybe try mixing it right into the pasta sauce and serving it with actual pasta and then eventually you can adjust the proportions? Just make sure to tell everyone what's going on so no one is traumatized by eating disappointing spaghetti  |
|
ashley
Pearl Clutcher
Posts: 3,571 
|
Post by ashley on Jul 28, 2025 15:40:36 GMT
I really enjoy spaghetti squash, but not with pasta sauce as spaghetti.
I usually roast it, scrape it out with a fork and eat with butter, pepper, Parmesan, and fresh tomatoes. Sometimes I add pesto to it instead. Sautéed spinach and white bean salad are two of my fave things to pair with it.
|
|
msladibug
Pearl Clutcher
Posts: 2,770
|
Post by msladibug on Jul 28, 2025 16:28:21 GMT
My mom has always been a healthy cook--even in the 70s and 80s when that wasn't cool--which wasn't great for me when I just wanted to have Alphabits for breakfast and got unsugared Rice Krispies instead! I am scarred for life from the time that she gave us spaghetti squash and told us it was just like spaghetti. It most decidedly is not!! Nothing is just like pasta, not squash, not zucchini, not even the 'special' gluten free noodles I have to eat now. ![]() ditto. Scarred me for life. I Also remember WW pushing the sp  agetti squash sub for pasta... |
|
|
|
Post by Linda on Jul 28, 2025 17:11:28 GMT
I love spaghetti squash with meatballs, I just make my husband regular pasta. If they are that huge that you can't eat half of one by yourself they might not be that good to eat no matter what. They aren't that big - but I take a med that has an appetite suppressing side effect so my portions are small. Sauté it with some butter, olive oil, salt and pepper. Garnish with fresh Parmesan, lemon zest and then something crunchy (either toasted panko or chopped roasted pecans). that sounds good - thank you But pecans are my favorite in just about any situation. mine also Maybe try mixing it right into the pasta sauce and serving it with actual pasta and then eventually you can adjust the proportions? Just make sure to tell everyone what's going on so no one is traumatized by eating disappointing spaghetti I would definitely tell people - I'm upfront about cauliflower rice (and I do occasionally make real rice - I don't like rice so discovering cauliflower rice was wonderful for me but less so for DH and DD) but I don't eat pasta sauce if I can avoid it so when we have spaghetti for dinner - I only eat the side dishes so it wouldn't be fair to sub out their pasta. I usually roast it, scrape it out with a fork and eat with butter, pepper, Parmesan, and fresh tomatoes. Sometimes I add pesto to it instead. Sautéed spinach and white bean salad are two of my fave things to pair with it. pesto? that's an idea. We do get basil sometimes too. |
|
cabinlivin
Junior Member
Posts: 63
|
Post by cabinlivin on Jul 28, 2025 23:09:49 GMT
My family loves Buffalo Chicken Spaghetti Squash. You can google recipes. If you have an instant pot I suggest cooking the squash in that instead of the oven. It's much faster.
|
|
|
|
Post by mollycoddle on Jul 28, 2025 23:17:36 GMT
|
|
|
|
Post by Linda on Jul 28, 2025 23:23:53 GMT
Thank you everyone! You can always count on the peas!
|
|
|
|
Post by bratkar on Jul 29, 2025 11:55:28 GMT
I usually make a 'bake' out of mine, when I don't want it just roasted and plain.
I usually cook and shred then, add in diced tomatoes, feta cheese, mushrooms, ground sausage/turkey, artichokes, sliced olive, or anything else I might have that sounds good... And then bake with a thin layer of cheese on top, until cheese is melted.
|
|
melanieg
Pearl Clutcher
Posts: 2,611
|
Post by melanieg on Jul 29, 2025 15:34:58 GMT
I love spaghetti squash. Ive made a "lasagna" with it, used it in place of spaghetti, roasted with brown sugar and butter, roasted with just sauce on it and many more.
|
|
Maybe try mixing it right into the pasta sauce and serving it with actual pasta and then eventually you can adjust the proportions? Just make sure to tell everyone what's going on so no one is traumatized by eating disappointing spaghetti 
agetti squash sub for pasta... 
