Spaghetti Squash Recipe
Collection, Calories, Nutrition and How to Cook
See our spaghetti squash
collection, often mispelled as spagetti squash, find delicious recipes,
nutrition, how to grow, how to cook spaghetti squash; bake, boil,
This squash variety, certainly seems a bit of an oddity. On the outside
it looks like your
average vegetable squash, but open it after cooking it and out spills
thin strands resembling spaghetti.
And as for the taste, well, really,
you can quite easily substitute it for spaghetti pasta if you only have
spaghetti squash instead! It is also known as the noodle
squash , vegetable spaghetti
spaghetti marrow .
This is a vegetable that will definitely intrigue the kids, and even
the most finicky of eaters will try this vegetable just because of the
novelty of it all.
Spaghetti Squash Calories
In addition, it is also excellent for those of us who are on diet as it
has a high water content and very few calories in
spaghetti squash . There are only 40 calories
in a 1 cup serving of spaghetti squash, which is a 1/3 of the calories
one would find in the same serving size of pasta.
It is also low in fat but high in Omega 3 fatty acids and so is
therefore excellent for cellular health. This is a highly
nutritious, low calorie vegetable.
Table Showing Spaghetti Squash Nutrition
How to Prepare for your Spaghetti Squash Recipe
Simply wash the outside of the squash in preparation for cooking it in
the shell. Because this type of squash is difficult to peel it is
better to cook it either whole or split in half, but still leaving the
skin on. However, you must prick the skin with a fork
if you are going to cook them whole. Once cooked, the flesh can be
scooped out and the skin can then
either be discarded, or fed to your chickens.
This is why you need to prick the squash before baking
How to Cook Spaghetti Squash
You can cook spaghetti squash or vegetable spaghetti a number
different ways. It can
- or even microwaved.
Bake Spaghetti Squash
If you are going to bake spaghetti squash
whole you will need to
skin all over with a fork. Bake whole squash for about 1 hour at 180
degrees C. (350 degrees F.)
Bake split and halved squash cut side down. Halved squash is baked at
same temperature for 30 - 45 minutes.
If your squash is very ripe it will cook faster than one that isn't as
How to Microwave Spaghetti Squash
You can also microwave spaghetti squash .
Cut lengthways, and then
place the pieces face down in a glass dish with 1/4 cup of water. Cover
with clingfilm. Cook on high for 7-8 minutes.
Boiled Spaghetti Squash Boil spaghetti squash ; split lengthways in
salted water, for 30 -
45 minutes until tender, and sliced squash for about 20
minutes. Place the squash face down in the pot, after you have
the seeds but still retaining the skin. This just makes it easier to
You will know when your boiled squash is ready when it is soft to the
whole, and the flesh of the sliced squash should separate easily into
However, you can also cook the squash a lot quicker by cutting it up
into 2 inch slices. Do not peel the skin and do not remove the seeds as
this keeps the flesh intact during the cooking process. You can either
boil or steam the slices for about 12 minutes and then scoop out the
seeds. Either scrape the flesh out with a fork, or tease it out with
Cooking it this way may be a quicker option, but you end up with really
short strands of the spaghetti-like flesh, which spoils half the fun.
for Cooking Spaghetti Squash: The biggest mistake
people make when cooking spaghetti squash is to
over cook it. By doing so the squash becomes horribly mushy and bland.
Don't overcook, just cook until it is just slight crunchy - like pasta
- al dente.
Spaghetti Squash Recipe Collection
Spaghetti squash can,
surprisingly, replace spaghetti in most recipes, and therefore can be
topped with a variety of pasta sauces. It can also be used as you would
any other squash and is good in stews and soups.
You can used
cold, cooked spaghetti squash in salads, with or without a vinaigrette
or mayonnaise. It can also be grated and eaten raw for those on a raw
food diet. Here are some more spaghetti squash recipe
This next spaghetti squash recipe is made in the microwave for easy
cooking and convenience.
You can use it as a substitute for pasta
with a meat
You can use it as a pie topping
by mixing 1 cup of cold
spaghetti squash with 1 cup grated cheese, 1/2 cup of dry breadcrumbs
and 1 teaspoon curry powder. Mix and then place on the top of a beef or
chicken pie that has been pre-cooked. Bake in a moderate oven until
A perfect spaghetti squash recipe for
Christmas leftovers. Take your cooked
squash mix it with cubes of your leftover Christmas ham. Cover with a
cheese sauce. Top with grated cheese and bake in a moderate oven until
bubbly and golden.
A spaghetti squash recipe using cheese: Lay
cooked squash in an ovenproof dish and cover with cheese
sauce, grated cheese, dry breadcrumbs and a little parsley or chopped
chives. Back under a grill until bubbly and golden.
This is an easy spaghetti squash salad
recipe. Mix 1 cup of cooked, cold spaghetti squash into
a bowl with
chopped capsicum, zucchini, and celery. Add 1 tablespoon chopped
parsley and 1 tablespoon of pine nuts or walnuts. Mix in a little
creamy salad dressing of your choice. Refrigerate before serving.
A spaghetti squash recipe using herbs of your
choice. A tablespoon of each will do;
parsley, marjoram, and thyme, mix in a pot with about 4 tablespoons of
butter. Melt and stir. Toss through the noodle squash.
Serve plain with a little
butter and grated Parmesan cheese.
Spaghetti Squash Recipe
with Asparagus and Peas
Pierce the squash with a fork all over and place on a paper towel in
the microwave, face down. Microwave on High until softened.
While it is cooking turn it over and rotate the squash a quarter turn
every 3 minutes. Depending on the size of the squash this could take
Leave to stand for 5 minutes and then cut open and discard seeds. Scoop
out the flesh and place into a bowl.
1 x 2 lb spaghetti squash
2 teaspoons olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
1/2 cup chicken stock
1/2 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
12 thin asparagus spears, cut into 2 inch diagonal lengths
1 cup thawed frozen green peas
2 teaspoons fresh lemon juice
Parmesan cheese, to garnish
Asparagus and Pea Spaghetti Squash Recipe
Take a large pan and heat the oil over a medium heat. Fry the scallions
and garlic for 1 minute. Add the stock, marjoram, lemon zest, and salt.
Bring to the boil and then add the asparagus and peas.
Reduce the heat and simmer, covered, for 2 minutes. Stir in the cooked
spaghetti squash and lemon juice. Cook, stirring occasionally, until
heated through. About 3 minutes should do it.
Place in bowls, grate cheese over the top and serve.
Spaghetti Squash Recipe
with Soba Noodles
1 spaghetti squash
1 cup snow peas
1 small pkt soba noodles
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
salt and pepper to taste
Cut squash in half lengthways, prick flesh with knife and place cut
side down in a microwave-safe dish with a little water at the bottom.
Microwave on High for 10 minutes, or until crisp, and not soft and
mushy. Remove seeds and discard.
Scoop out flesh and cut up into small pieces. Keep the shells for later.
Break noodles in half and cook according to directions on packet. Drain
and rinse in cold water to prevent overcooking.
Steam the peas until just cooked but still crisp. Rinse under water and
keep cold in iced water.
Mix squash flesh and peas together and place back into empty squash
shells. Pour the dressing onto the vegetables as per the recipe below.
1 cup plain Greek Style yogurt
1 tablespoon fresh tarragon
1/2 tablespoon sesame oil
1/2 cup orange juice
Mix together with a blender, place in fridge until needed.
1 spaghetti squash
2 cloves garlic, minced
1 summer squash, thinly sliced
1 red pepper, diced
1 cup carrot, grated
1/4 cup basil, chopped
1/4 cup parsley, chopped
pepper to taste
5 1/2 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese
This is a great spaghetti squash recipe for vegetarians .
Prick the squash all over with a fork and bake the whole squash in a
moderate oven at 180 degrees C. (350 degrees F.) Bake for
about an hour. Check to see if it is tender. Continue baking until it
Remove the squash from the oven and reduce the temperature to 200
Split the squash in half, lengthways and remove the seeds. Scrape out
the flesh and add to a baking dish and toss with 1 tablespoon
of the butter. Cover the dish with tin foil and place back in the oven
to keep warm.
In a large pan place 2 more tablespoons of the butter and add the
garlic, the summer, red pepper and carrot. Fry gently for 3-
Stir in basil, parsley and cracked pepper to taste. Place in
another baking dish, cover with tin foil and place back into oven to
Primavera Spaghetti Squash Recipe:
Add 2 1/2 tablespoons butter to a saucepan and melt over a medium heat.
Remove from heat and add flour. Mix well to prevent lumps and place
back on heat to cook for a minute. Remove and add the hot
stock a little at a time, mixing well between each addition.
Now add the milk slowly and beat well to prevent lumps.
Place the sauce back onto the heat and and simmer gently until it
thickens. Add the cheese and stir through. Remove from heat when melted.
Mix the sauce through the vegetables in the oven and then mix the whole
lot through the spaghetti squash.
Baked Spaghetti Squash
Recipe with Herbs
2 spaghetti squash
2 tablespoons olive oil
8 Roma tomatoes
3 large cloves garlic, minced
1/4 teaspoon dried chili flakes
1 head kale, leaves chopped
1 teaspoon dried oregano
2 tablespoons white wine
salt and pepper
2 tablespoon grated Parmesan cheese
Preheat oven to 400 degrees F. Split squash into halves,
lengthways and bake on an oiled baking tray, cut side down for 30
Cut the Roma tomatoes in half, and add the tomatoes to the squash on
the baking sheets and bake for a further 20 minutes or until squash is
tender and tomatoes are well baked.
Heat olive oil in large frying pan and fry garlic over a medium heat.
Add the chili flakes and then the kale leaves without the stem. Fry
lightly for 8 minutes until the kale is bright green and tender but
Stir in the oregano and the wine and mix well. Stir in the spaghetti
and the tomatoes and toss with the kale.
Serve in individual bowls and top with the grated cheese.
Ham and Spaghetti
1 x 3 lb spaghetti squash
1 tablespoon olive oil, plus extra for drizzling
1 large onion, diced
2 cloves garlic, minced
1 small sprig rosemary, leaves chopped
salt and cracked black pepper to taste
2 large eggs, beaten
1 cup sour cream
1 cup ricotta cheese, drained
1 cup Parmesan cheese, grated
1/2 teaspoon nutmeg
1 cup chopped, bacon or ham
Ham and Spaghetti Squash Recipe
If you have leftover Christmas ham then this is an ideal spaghetti
squash recipe to make.
Roast the squash in a preheated oven at (180 degrees C. ) 350 degrees
F. Cut the squash lengthways into two. Remove seeds and discard.
Place halves into a 9 " x 13 " baking dish, cut side
down and add 1/2 cup water to the dish. Bake until tender for about 45
In a large frying pan add the olive oil and cook onion over a medium
heat until transparent. Add the chopped rosemary leaves and fry for a
further 5 minutes. Remove from heat and add salt and pepper
Remove the squash when tender and turn up temperature to 375 degrees F.
Remove the squash from the baking dish and allow to cool slightly.
Empty contents of baking dish, discard, and wipe dry before adding a
thin layer of olive oil.
Scoop out the spaghetti vegetable flesh and place in a colander to
drain off excess moisture. Place in a bowl, add the onion
mixture and stir through. In a another bowl whisk eggs, sour
cream, ricotta cheese, Parmesan and nutmeg. Stir through the spaghetti
Place all into the baking dish, top with chopped ham or bacon and
Bake uncovered for 45 minutes or until firm and golden. Let stand for
10 minutes before serving.
1 large spaghetti squash
1 small egg plant, sliced into rings
1 medium onion, chopped
1 cup sliced mushrooms
1 red pepper, sliced into strips
2 tablespoons olive oil
2 cups tomato sauce
salt and pepper to taste
1 teaspoon dried mixed herbs
Parmesan cheese, grated
Vegetarian Spaghetti Squash Recipe
is another delicious vegetarian spaghetti squash recipe. Pre-heat oven
to 180 degrees C. (350 degrees F.) and bake the squash for 30 - 45
minutes until tender. Allow to cool before opening and scooping out the
seeds. Remove the flesh and place in a bowl. Keep shells.
large frying pan add the olive oil and slowly fry the egg plant, onion,
mushrooms and bell pepper. Cook until soft, then add the squash
spaghetti and place on top, followed by the tomato sauce. Cook for a
further 5 minutes until heated through.
Place back into shells and garnish with grated Parmesan.
Grow Spaghetti Squash
When you are growing spaghetti squash
farms and in your
backyards it is grown in the same way as you would grow any curburbits
- 3 seeds to a mound of soil, and treat the plants as you would for
You need a fair amount of space to grow these vegetables as
they do spread out, and the weight of each squash is about 2 kg, with
several fruit coming off one plant.
This squash can be grown vertically if you have small
gardens, as seen left.
actually a climbing vine which puts out tendrils that allow the plant
to be self-supporting. The spaghetti squash plant can reach a height of
up to 8 feet.
Within 12-14 weeks of sowing you should have your first spaghetti
squash ripening on the vines for harvest. You can get up to a dozen
fruit from a single plant and some can grow up to 5 lbs in weight.
You will see the upper side
of the fruit turning from a creamy white to a yellow when it is time to
harvest. Once picked, the squash also keep well like their pumpkin
Storing Spaghetti Squash
Pick the squash with a little bit of the stem still attached and remove
the soil and store.
spaghetti squash is usually problem-free if stored in a dark place in
temperatures of between 50-60 degrees F. The squash will keep for 3
months if stored under these conditions.
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