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Posted: Sep/28/2005 12:05 AM PST
They cook the same way as the others. |
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Posted: Sep/28/2005 3:01 AM PST
this is really good. I didn't have chicken broth, so I just used a bouillion cube in a cup of water and about a tsp of dried basil. very very yummy! [B]baked spaghetti squash and chicken[/B] 3lb spaghetti squash 2 tbsp butter 2 tbsp flour 1 garlic clove minced 1 cup chicken broth 1 boneless skinless chicken breast cut into cubes 1/2 cup milk or heavy cream (I used milk) 1/2 cup freshly grated parmesan cheese 1/2 cup (packed) fresh parsley or basil leaves (I used 1 tsp dried basil) salt & pepper to taste to taste Preheat oven to 350 degrees. cut squash in half and remove seeds. prick the skin with a fork and place cut side down on baking sheet and bake for 30-40mins or til tender. while squash is baking, heat butter in a medium sized saucepan. add the flour and cook for 1 min stirring constantly. add the garlic and broth and bring the mixture to a boil, still stirring constantly. add the chicken and simmer uncovered for 3-5 mins or until chicken is cooked through. remove from heat and stir in milk or cream. season with salt and pepper. set aside and reheat over low heat when squash is removed from the oven. remove the squash from the oven and use a fork to rake the strands from the skin. (I found it's easiest to hold the squash using a potholder, otherwise I burnt my fingers!) transfer the squash strands into pasta bowls. remove chicken sauce from the heat and stir in the cheese and basil or parsley. serve over the squash strands. |
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Posted: Sep/28/2005 3:04 AM PST
I also like to chop up some tomatoes and cook them with garlic and what ever else sounds good and serve it over the cooked spaghetti squash. I tried it with just salt and butter and found it too greasy for me. |
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Posted: Sep/28/2005 3:10 AM PST
this one sounds good, but I haven't had a chance to try it yet. [B]spaghetti squash florentine[/B] 10oz spinach, thawed and squeezed dry 1 spaghetti squash 1 cup ricotta cheese, part skim 2 eggs beaten 1/2 tsp italian seasoning 1/4 tsp salt 16oz tomato sauce 3/4 cup mozzarella cheese Preheat oven to 350 degrees. cut squash in half and remove seeds. prick the skin with a fork and place cut side down on baking sheet and bake for 30-40mins or til tender. drain spinach and squeeze dry. set aside. remove squash strands from skin and place in a 9x13 pan sprayed with cooking spray. combine spinach, ricotta cheese, eggs and seasonings until blended. spread over squash. top with tomato sauce and sprinkle with mozzarella cheese. cover and bake for 30 mins at 350 degrees. |
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Posted: Sep/29/2005 12:04 AM PST
You're welcome. let me know how it turns out. Quote:
Originally posted by MAYAPPLEDREAM Thank you for posting this recipe!!! It sounds delicious!!! I am a vegetarian, (still use some dairy as long as it is cage free, organic) and this looks sooo wonderful!!! Thank you again!!! |
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Posted: Sep/30/2005 6:20 PM PST
My son didn't want to have anything to do with it. I thought it was good. Thanks for the recipes, I'll keep them handy when I find others to cook for that like Spaghetti Squash Lynne |
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Posted: Sep/30/2005 8:29 PM PST
What age is he Lynne? My daughter would only eat carrots and peas when she was young. Now she eats all veggies. I had to serve canned peas only, cold with mayonnaise. My mother got her started on that as at that time she would only eat carrots. |
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Posted: Jan/03/2006 12:10 AM PST
here's another one that I found that I will have to try this year. can't wait to get the garden going! Spaghetti Squash Frittata Ingredients: 1 C cooked spaghetti squash, separated into strands 4 eggs, beaten lightly 2 T chopped Italian parsley 3 T grated Parmesan cheese 1 C finely chopped red onion 3-4 garlic cloves, minced 1/2 tsp. salt 1/2 tsp. pepper 1/8 tsp. cayenne 1 T butter Directions: Preheat broiler. Combine all ingredients in a large mixing bowl. Melt butter in a large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned. Serves 6-8 |
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Posted: Jan/05/2006 5:37 PM PST
Oh! Great thread! I grew spaghetti squash this past summer and have a bunch of them. However, I'm not sure if they are still "good", but I will definitely save the recipes for next year! I do know that is a good alternative to pasta, it has far fewer calories. One question for those of you who are spaghetti squash experts! lol Can you cook it (the cut it in half, bake, etc) scoop it out of the shell, then freeze it to use it later? Is there any special way to do it? As I said, I have a bunch left over and they are far too many for me to eat before they go bad. I'm not a huge fan of squash (although, I did have hubbard squash growing in my garden - prev. owner planted them) and I gave them to my mom, she fed them to me when I'd go over for dinner! lol She does a lot of butternut and acorn squash too, but she will add butter, sugar and orange juice.... Then it's not so bad! Anyways, I dont find the spaghetti squash to really have much of a flavour on its own (as a side veggie), not a squash flavour anyways. Maybe thats why some people don't like it.... My mom never bought them, but now that I grow them and gave a few to her, she is cooking them and using them as a replacement for pasta. |
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Posted: Jan/19/2006 1:34 AM PST
I love spaghetti squash!! I eat mine with butter spray with salt and pepper. Sometimes for something different, sounds gross, but good I put fat free sour cream on it. I love acorn squash baked with brown suger and butter Yum!. |
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