Spaghetti Squash

There are many, many varieties of winter squashes, but I consider the Spaghetti Squashes to be an entirely different creature. They don’t particularly fit into the typical squash recipes, and have a very mild flavor. I think it’s best to showcase them on their own page. Typically, they are either baked or microwaved, then the flesh is fluffed out with a fork to resemble spaghetti strands. The internet is a great place to find more recipes, so this is just a start.

We typically grow the standard large—sometimes very large—variety which is beige or light yellow when mature and can weigh up to 8 pounds. We also like to grow the smaller, one-serving sized “Small Wonder”, which has orange skin when mature. None of the varieties should have green skin—the indication of an unripe fruit.

1 small Spaghetti Squash, about 2 1/4 pounds
2 1/2 tbsp. Butter
2 1/2 tbsp. finely-chopped mixed Soft Herbs, such as Basil, Chives, Chervil, Parsley, and Sage
1/2 tsp. Salt
1/8 tsp. freshly-ground Black Pepper
Preheat the oven to 375°

1. 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.

2. 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.

3. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

1/2 lb. Ground Beef or Ground Turkey
2 tbsp. Uncooked Oatmeal
1 tsp. Oregano
1 clove Garlic, minced
Salt and Pepper to taste
2 large Spaghetti Squashes
Tomato Sauce of choice

1. Mix meat, oatmeal, oregano and garlic together. Form into little meatballs. Spray baking pan with oil  and set meat balls in pan. Bake at 350° until done. Cut squash in half, remove seeds, place foil on rack in oven. Place the 4 halves cut-side down on foil and bake at 350° for about 30 minutes.

2. To test for doneness, take a fork and scrape flesh from skin—it will come apart and look like spaghetti. When done scrape squash from skin. Serve with meatballs and top with tomato sauce.

1 (3 to 4 lb.) spaghetti squash
2 tbsp. butter
1 tbsp. olive oil
3 cloves shallots, chopped
1 stalk broccoli
Pinch mixed herbs
Parmesan and Romano cheese, grated

1. Pierce squash with knife point. Place in a 350° oven and bake, turning a couple of times. Bake until sides are soft, 45-60 minutes. Let squash cool until you can handle it. Cut in half lengthwise and remove seeds. With a fork pull out the spaghetti and place in a large bowl. Toss with Butter or Olive Oil.

2. Cut 1 inch off end of broccoli and with a paring knife or vegetable peeler, peel the stalk. Cut off florets, slice the stalk diagonally in 1/8 inch slices.3. Heat oil and butter in large skillet over medium heat. Add shallots; cook 3 minutes. Add broccoli stalk slices; cook 5 minutes. Add florets and herbs; cook until tender-crisp. Toss with squash and sprinkle with cheese. Toss again and serve.

3 lb. spaghetti squash
1 tbsp. butter
1/4 lb. Italian ham, cut in thin strips
1 c. frozen peas
1 c. heavy cream
1/4 c. Parmesan cheese, divided
Pepper to taste

 1. Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. Cut squash in half and scoop out seeds. Bake, cut-side down, 45 minutes or until tender. Scrape squash out of shell and drain into colander.

2. In large skillet, melt butter. Add ham and saute for 1 minute. Add peas and cook another minute. Add pepper and cream; cook, stirring 2 to 3 minutes until cream thickens. Add cooked spaghetti squash; toss to blend. Sprinkle 3 tablespoons of Parmesan cheese and toss again. Spoon into serving dish and sprinkle with remaining cheese.

1 Spaghetti Squash (3 1/2-4 pounds)
1/2 stick Butter, cut into pieces
2 Garlic cloves, minced
1 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/8 tsp. Cayenne
3/4 tsp. Salt
2 tbsp. chopped Fresh Cilantro

1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

2. Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

3. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.

Alternatively, you can bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours.

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