New World Spaghetti Squash Recipes

BAKED SPAGHETTI SQUASH

Baked Spaghetti Squash image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

50 WAYS TO USE SPAGHETTI SQUASH

50 Ways to Use Spaghetti Squash image

These spaghetti squash recipes are easy, healthy, and delicious! From baked to roasted to lasagna, there are so many tasty meals to make with this squash.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 50

Ingredients

Roasted Spaghetti Squash
Fire Roasted Baked Spaghetti Squash
Spaghetti Squash with Turkey Meatballs
Spaghetti Squash with Pecorino and Herbs
Baked Spaghetti Squash with Tomato Meat Sauce
Cheesy Baked Spaghetti Squash with Marinara Sauce
Garlic Parmesan Spaghetti Squash
Spaghetti Squash Alfredo
Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
Pesto Spaghetti Squash
Spaghetti Squash Lasagna Bake
Fresh Tomato Spaghetti Squash Pasta
Eggplant Parmesan Spaghetti Squash Boats
Chicken and Broccoli Stuffed Spaghetti Squash
Spaghetti Squash Breadsticks
Creamed Spaghetti Squash and Browned Butter Walnuts
Shrimp Scampi Spaghetti Squash
Creamy Garlic Spaghetti Squash Casserole
Creamy Spaghetti Squash
Spaghetti Squash "Pizza" Bowls
Chicken, Bacon, u0026amp; Ranch Spaghetti Squash
Tuscan Spaghetti Squash
Spaghetti Squash Burrito Bowls
Spaghetti Squash Boats with Chicken
Spaghetti Squash Pizza Nests
Spaghetti Squash with Feta and Herbs
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Buffalo Chicken Stuffed Spaghetti Squash
Huevos Rancheros Inspired Spaghetti Squash
"Spaghetti" with Roasted Red Pepper Sauce
BBQ Chicken Pizza Stuffed Spaghetti Squash
Vegetarian Spaghetti Squash Tacos
Spicy Tomato Parmesan Stuffed Spaghetti Squash
Turkey Bolognese Stuffed Spaghetti Squash
Southwest Spaghetti Squash Casserole
Roasted Spaghetti Squash with Parmesan Mushrooms
Roasted Spaghetti Squash with Chickpeas and Kale
Spinach Artichoke Spaghetti Squash
Low Carb Seared Scallops and Spaghetti Squash
Healthy Spaghetti Squash Bolognese
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Thai Spaghetti Squash
Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
Healthy and Filling Caprese Stuffed Spaghetti Squash
Spaghetti Squash Chow Mein
Vegan Spaghetti Squash with Spinach and Cheese
Cajun Chicken Spaghetti Squash Bake
Spaghetti Squash Pad Thai
Philly Cheesesteak Spaghetti Squash Casserole
Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a spaghetti squash recipe in 30 minutes or less!

Nutrition Facts :

NEW WORLD SPAGHETTI SQUASH

New World Spaghetti Squash image

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it!

Provided by Epyllion

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 spaghetti squash (2 - 3 pounds)
1 -3 tablespoon olive oil, for skillet (or sesame oil?)
1 tablespoon coriander seeds or 1 tablespoon coriander powder
1 tablespoon cumin seeds or 1 tablespoon cumin powder
pine nuts, generous scoop (pignola nuts)
sesame seeds, generous scoop
sunflower seeds or pumpkin seeds, generous scoop
2 large onions, coarsely chopped
4 big garlic cloves, coarsely chopped
1 -2 jalapeno pepper (or 1 T of jarred pickled jalapenos)
2 -3 tablespoons chili pepper sauce (I used Thai Chili Garlic sauce)
1 (15 1/2 ounce) can black beans (drained and rinsed)
limes or lemon juice
2 tablespoons chopped cilantro leaves (fresh or dried)
corn chips, to serve (I blue or black corn chips for their color)

Steps:

Hack squash open using a big broad knife--and WORK at it to divide it in half lengthwise.
Scoop out the seeds.
Place on baking sheet or big baking dish, turned over. Pierce the skin all over with a fork. Bake at about 375 or 400 degrees F for about 40 - 45 minutes. Remove squash halves from the oven. Using your baking mits, turn squash over, and if it's just right you should be able to scrape the innards with a spoon and the squash will come out sort of like noodles--really more like slaw.
Heat some oil in a sizable skillet (large enough so that you can eventually mix in the squash with the other ingredients. Add ingredients in any order that makes sense to you. For me, taking my cue from Indian cookbooks, I typically sizzle up the spicy ingredients with the seeds and nuts first--browning them together and flavoring the oil. Next I add the onions and jalapenos and let them reduce/brown. Then add the garlic and the Chili Garlic sauce (and/or the lime or lemon juice). Toss in the black beans and the cilantro leaves, and mix / heat thoroughly.
Toss in the spaghettified squash, mix thoroughly. Serve in bowls topped with the corn chips.

Nutrition Facts : Calories 148.1, Fat 3.1, SaturatedFat 0.5, Sodium 129, Carbohydrate 24.2, Fiber 7.7, Sugar 2.3, Protein 7.4

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