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Spaghetti Squash Recipes

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Basic cooking method:

Cut in half lengthwise. Scoop out seeds. Bake cut side down at about 350F for about 40 minutes depending on the size of the squash. Then use a fork to scrape it into noodle-like shreds.

You can steam the squash if you have a wide steamer. I unscrewed the center post of one of those ordinary metal collapsible steamers which lets it lay flat in a wide pot. Steaming is faster and better than the dry heat of the oven, imho.

And eat as a perfectly nice vegetable or use in place of noodles in all kinds of recipes.


A simplified version of Pad Thai

Elisabeth Hasselbeck's Veggie Pad Thai



Serves 4

1/2 lb gluten-free wide rice noodlescooked spaghetti squash shredded.

1/3 cup fresh lime juice

3 tbsp gluten-free fish sauce

1 tbsp gluten-free rice vinegar

1 tbsp granulated sugar - reduce this

1 tbsp gluten-free sweet chili sauce - I used red pepper flakes

1 tbsp canola oil

1 shallot, finely minced

2 garlic cloves, finely minced

1 tsp olive oil

2 eggs, lightly beaten

1/4 cup unsalted roastied peanuts, coarsely chopped - omit or substitute cashews or other seed.

2 cups bean sprouts - I substituted shredded cabbage and some shredded carrot

4 scallions, thinly sliced, using both white and green parts

1/2 cup packed fresh cilantro leaves, chopped


Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.

In a small bowl, whisk together the lime juice, 1/3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot and garlic. Add the warm noodles and toss.

Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg "pancake" to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg and serve immediately.

You can add shrimp, chicken, or whatever to it. Just cook them first, remove from pan, do the eggs. Also, the squash can take the place of many of the veggies as it's nicely tender crisp unless you overcooked it.

Edited by alternativista

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If you skip the cheese, there's no negatives in it. Provided you aren't intolerant to the few ingredients, of course.

Spaghetti With Egg sauce

Yield 2 or 3 servingsTime 20 minutes

Mark Bittman

Adapted from Arthur Schwartz.

In this dish, sometimes known as \'\'poor man\'s spaghetti,\'\' you fry a couple of eggs in the olive oil after removing the garlic, which is not browned but \'\'blonded\'\' (\'\'imbiondito\'\'), cooked lightly in good olive oil and then removed from it. Tossed with the pasta, the eggs and oil create a creamy, delicious sauce.


* Salt

* 1/2 pound thin spaghetti

* 6 tablespoons extra virgin olive oil or lard

* 2 large cloves garlic, lightly smashed and peeled

* 4 eggs

* Freshly ground black pepper

* Freshly grated Parmesan or pecorino cheese, optional


* 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

* 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

* 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with parmesan if you like.

Note that the eggs are to finish cooking with the heat from the spaghetti as you stir it around, so your squash needs to be really hot or maybe you need to keep it over low heat as you stir it up.

Maybe there's some umami Asian thing you can sprinkle on it for those that aren't eating cheese? (Since I think the slightly crunchy and sweet squash tastes Asian.) Maybe chopped green onions? And maybe add a little baby spinach to wilt? Or some peas?

Note: When I make this, I add peas or wilted spinach, lemon juice and chopped green onions.

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Another thing to try with spaghetti squash in place of the pasta.

Pasta with broccoli sauce

1 lb broccoli - the whole head, you use the stems for the sauce.

1 1/4 cups water

8 ounces bow tie pasta steamed or baked spaghetti squash

2 tablespoons butter, cold and cut in pieces



Prep Time: 15 mins

Total Time: 25 mins

1 Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.

2 Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.

3 Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.

4 In a food processor, puree the cooked broccoli stalks and cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste. (or get yourself an immersion blender and do it right in the pot!!!)

5 Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

Note: I'd add lemon juice after cooking when pureeing the sauce or on each serving.


Other threads:



Edited by alternativista

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