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I love using this squash, it’s an amazing vegetable and a lovely alternative when avoiding pasta. I have cooked it using the microwave and the oven after having slice in half. I like the method you posed in this recipe because the noodles are not soggy. Thanks
This was pretty tasty. Mine looked more ‘wet’ than in the picture but used the correct amount of oil? Is it just your photo skills then?
Or maybe my spaghetti squash was just drier than yours?
This looks amaizing!! I was going to try this recipe in my moms kitchen, but there are 3 men in that house that think a meal isn’t complete without meat. Does anyone have any suggestions of what type of meat would be best with it?
Maybe pork chops or some type of dinner sausage?
We have just finished eating this recipe and it was delicious!! I have never cooked spaghetti squash before today either.
Thank you for this wonderful recipe!
What a nice recipe! Finally got around to making it tonight and it’s all gone! Success! Great way to add some chard to our diets. And, it’s GF! Must say that Eddie’s recipe above for a casserole with spaghetti squash also sounds tempting. Looking forward to trying it, too.
I love spaghetti squash, I use it just like I would spaghetti, with meatballs and marinara, or my favorite – greek style, toasting parmesan in clarified butter then toss in the squash strands and enjoy! So delicious!
Microwave method works well, especially if you’re pressed for time.Toss with melted butter,garlic and thyme to taste and you have a meal
I make patties out of spaghetti squash – with a bit of flour, egg grated parm, fresh thyme – light fry in veg oil. the same with the swiss chard -chopped up press out liquid-
Thanks for sharing this. I make similar patties with shreaded zuccini. I also gently steam zuccini shreads and use in place of pasta, which is quite good. Looking forward to using spaghetti squash in the patties!
While I have used spaghetti squash in many different ways, my favorite variation is inspired by vegetarian cookbook author Molly Katzen. It’s a casserole of the squash “shreds” tossed with sauteed onions, mushrooms, and garlic, with tomatoes and herbs, stirred together with ricotta and mozarella cheeses, topped with grated parmesan and breadcrumbs. (I usually add some diced red bell pepper into the sauted vegs.) It’s then baked in the oven until hot and the topping crispy…
Usually have enjoyed Spaghetti Squash hot, with olive oil and spices. Was on a Canival Cruise recently, and they had a cold salad with spaghetti squash cut into chunks with a cinnamon spice. It was delicious.
Sounds yummy. I met spaghetti squash for the first time in January. I made a very meaty, zesty (packing heat), bolognese sauce and ladled it on top of a pile of baked spaghetti squash (no pasta needed) and the rest is history. I’ve made it a few times since and just tossed the baked squash right into my simmering pot of bolognese and we eat it as a stew, again, without any pasta. It is a nice take on a comfort food classic. I could easily add other veggies to the sauce, maybe even skip the meat, and it would be divine. Who knew veggies in red sauce could be so delish? ps: the hour-in-the-oven method of baking spag squash is so easy – you can forget about it until the timer goes off.
I like to stuff spaghetti squash with couscous and pine nuts. Saute celery onions garlic seasoning and mix with shredded squash and cooked couscous. Return to shell for presentation.
I was thinking of making this dish tonight with one change. Spinach instead of chard. I’ll give it a try. I’ve got nothing to loose
We do it like butternut – cut in half, remove seeds, bake cut side down in a pan coated with olive oil until soft. It roasts and caramelizes and is great “plain” as an oven dinner side dish.
Yum! I hadn’t thought to use chard! We cook spaghetti squash, then toss with olive oil, feta (or Parmesan, but we prefer feta!), chopped Kalamata olives, maybe some chopped sundried tomatoes, some chopped garlic, and pile it all in a casserole dish, sprinkle more cheese (feta or Parmesan) on top and bake until everything is hot.
I nuke my spaghetti squash in the microwave for around ten minute, I cut it in half and remove the seeds and cook it cut side down. I turn mine into a chili boat and top it with shredded cheese and nuke it again till the cheese melts along with some garlic bread and dip nacho chips in the chili, mmm, mmmm, mmm!
I basically use it wherever I might would have spaghetti or glass noodles. So Thai salads, Tom Yum soup, and of course all italian style dishes. Also very good as a salad with sun dried tomatoes, spinach, feta, red onion and a greek style vinaigrette.
Looks so yummy, I wish our CSA still had winter squashes! We found a recipe for spaghetti squash carbonara that was amazingly good, and perfect for the gluten free members of the family!
Love cooking with spaghetti squash and I like your recipe with the Swiss chard. Our favorite way to prepare it is with tomato, basil, and feta, drizzled with extra virgin olive oil — a tasty side dish for just about anything. Can’t wait to try the way you have prepared it here. :)
I usually use it just as a substitute for spaghetti as well, but a couple of times I used it to make a sort of cold Asian type salad, tossing it with some cooked shrimp & pork, sliced snow peas, some shredded carrot and whatnot, and dressing it with some toasted sesame oil & soy sauce. I loved it, but my husband doesn’t care for spaghetti squash (on principal, I think), so I hardly ever make it.