Spaghetti squash recipes

[JustWood]

The Mrs. is out of town for a few months and I was rootin around in the root cellar tonight. Got about 100+ squash in there. I love it plain with butter but by the time I get to the end of these I'll never want to look at another squash again. Anybody got any ideas?

 

[crazy_dan]

the wife makes that spaghetti squash in to spaghetti. Bakes halved squash cut side down in the oven till done. Then she scape's the meat off with a fork. then uses the strands of squash as the noodles. It is different not bad but it is different.

 

[billb3]

I can never get them to keep past Christmas so sometime around then I'll bake what I've got a freeze it to keep it.
I don't have more than 30 a year, though.

My cellar is too warm and the garage is too cold.
I have a stone wall garage built into a hill but they freeze in Jan. there, too.
I have a nice spot in the side of a hill for a root cellar but no time.

 

[Burn-1]

Those are definitely the best producers for our garden and I'm stuck with dozens of them too. I wish the Blue Hubbards grew as well on our soil. The spaghetti squash are pretty bland. I think the best way to cook spaghetti squash is in the microwave whole with holes poked in for steam to get out. Then let cool a bit and cut in half, take out the seeds and break up the strings with a fork. Much easier and faster than in the oven. It takes between 10-20 minutes in the microwave edpnding on the size, most take 12-15 minutes.

We do a few things with it. One side dish I like is to make little round nests on a baking sheet and sprinkle with buttered bread crumbs and broil until browned. Sometimes we'll also add browned/carmelized onions and put on Parmesan cheese instead of the bread crumbs and broil.

I'm not crazy about the substitution as pasta for tomato-based sauces since the squash can make the sauce a but watery but we did make a cream sauce with prosciutto, peas and mushrooms which made sort of a casserole, that was pretty good. My wife likes it with brown sugar and walnuts, and butter of course. I like it with walnuts, blue cheese crumbles and garlic. And, if you chill it you can make some good salads with it. I like it with beets and red onion and Italian dressing or feta cheese, cucumbers and olives and Greek dressing, the latter is a really good side dish for grilled food.

 

[JustWood]

OOOOHHHHHHHHHH MAN You got my belly GROWLIN now! I'm gonna have to raid the fridge before bed time! I know what your saying about miro and water. I have been baking them at 275-300 for 2 hours and they are perfect - not watery. Great ideas I'll have to hit the store on the way home from wood deliveries tomorrow.

 

[Gooserider]

Must ask LWC, what is that critter in your avatar so excited over??? I can tell the critter's a moose, but what is it so fond of?

Gooserider

 

[JustWood]

Concrete statue of a Buffalo. hehehehe!

 

[Burn-1]

I just had to chime in that we still have four spaghetti squash left over from picking them in mid-October. Not only were these our best producers, they were hands down our best keepers and I can't recommend more highly anyone including this in their garden this year. We knock through between 3-4 per month and I also gave a ton away.