spaghetti squash recipes tasty

Spaghetti Squash Recipes Tasty

Spaghetti Squash Recipes Tasty

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Spaghetti squash

Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash. When cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like, and can be used as an alternative to, spaghetti.


Spaghetti Squash Recipes Tasty
Spaghetti Squash Recipes Tasty



Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving. Once cooked the flesh of this fruit can be prepared in a way that its “strands” look like and are as long as traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds.

Primavera Spaghetti Squash

When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it’s tossed with a creamy parmesan mixture, which you can also make dairy-free.




  • 1 tablespoon olive oil
  • 1 tablespoon garlic
  • ½ cup onion(75 g), diced .(Read article How do you mince an onion to learn how to chop onions)
  • 1 cup mushroom(75 g), sliced
  • 1 cup broccoli florets(150 g)
  • 1 cup asparagus(125 g), chopped
  • ½ cup squash(100 g), sliced
  • ½ cup cherry tomato(100 g), halved
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup milk(120 mL), or milk alternative
  • ¼ cup vegetarian parmesan cheese(25 g)
  • 2 tablespoons lemon juice


  1. Preheat oven to 400ºF (200ºC).
  2. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  3. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  4. Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
  5. Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
  6. Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
  7. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
  8. In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.

Roasted Spaghetti Squash Recipe

Spaghetti squash is a fairly large, pale yellow winter squash with a unique texture. When it’s cooked, the flesh separates into strands, which resemble traditional spaghetti. Plenty of people like to put all kinds of sauces on spaghetti squash, as if the strand-like flesh were actual pasta.

It’s a great substitute for pasta for those who are following a gluten-free diet or who just want to eat more veggies. On its own, irrespective of the role it may play as a substitute pasta, this squash has a rather delicate texture and slightly sweet taste.

When roasted, it can be delicious when served relatively plain, with a bit of butter, salt, and pepper, as it is here. It’s also very good to douse the strands in a creamy carbonara or Alfredo sauce, or even a straightforward tomato sauce. (If you’re pressed for time, you can cook in the microwave, and those instructions follow, but roasting gives you a sweeter taste.)

Spaghetti squash is typically big. Most are at least 4 pounds, which will yield a solid 8 cups of cooked squash, and unless you’re feeding a crowd, it’s unlikely you can eat it all in one sitting. Luckily, spaghetti squash freezes well after roasting, so just separate out whatever you’re not going to serve, store it in containers, and pop them in the freezer to use later.


  • 1 spaghetti squash
  • 1 tablespoon unsalted butter, plus more to taste and for serving
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • tablespoons grated Parmesan cheese, for optional garnish
  • 2 tablespoons grated pecorino Romano cheese, for optional garnish/ 2 tablespoons aged Gouda, for optional garnish

Steps to Make It

Gather the ingredients. Preheat an oven to 375 F.

Poke the spaghetti squash all over with a fork.

Set the squash in a roasting pan or just on a piece of foil and bake until tender, at least an hour and up to 90 minutes or even more if the squash is a giant one. You should be able to pierce it easily with a fork—since you just poked it all over when it was raw, you should be able to feel a definite difference.

Cut off and discard the stem end, cut the squash in half lengthwise, and scoop out the seeds.

Use a fork to scrape the cooked spaghetti squash into strands.

While still warm, top the cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper. Top with grated Parmesan, pecorino, or aged Gouda cheese, if you like. Enjoy.


Spaghetti Squash Recipes Tasty
Spaghetti Squash Recipes Tasty


How to Cook Squash in Microwave

Poke the spaghetti squash all over with a fork, then microwave it on high for 5 minutes. Poke it a bit more to see how it’s cooking, then microwave in 2-minute bursts until the squash is cooked and tender all the way through—about a total of 10 to 12 minutes.

How Do You Cook Spaghetti Squash Without It Getting Soggy?

It’s very easy for spaghetti squash to become soggy if it’s not handled properly. You can also cook it in a pressure cooker, but roasting really brings out the sweetness and eliminates a lot of the moisture that can contribute to mushy squash.

Also, some home cooks swear by salting their squashes and letting them sit for 15 to 20 minutes before roasting them, in order to draw some of the moisture out.

You may also be tempted to drizzle olive oil over the top of this veggie once you get comfortable with it, but depending on how moist the squash is to begin with, adding oil can contribute to sogginess. The goal with spaghetti squash is to remove as much moisture as possible while it roasts, in order to achieve the best consistency and texture.

Spaghetti Squash with Tomatoes and Olives

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It’s easy and so tasty! I like to use my own canned tomatoes for the best flavor.


  • 1 medium spaghetti squash, halved, seeds removed
  • 1/4 cup sliced green olives with pimientos, drained
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh basil


  1. Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
  2. Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Test Kitchen tips

  • If you like cheesy goodness, top the squash mixture with cheese during the last 15 minutes of cooking, giving it time to get melty.
  • Adding the tomato mixture after cooking the squash allows you to discard any condensed liquid from the slow cooker before combining all the ingredients.

Nutrition Facts

3/4 cup: 92 calories, 3g fat (1g saturated fat), 6mg cholesterol, 296mg sodium, 15g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic exchanges: 1 starch, 1/2 fat.

Spaghetti Squash with Meat Sauce

When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say “Wow!” It’s fun to separate the noodle-like strands from the squash shell, but eating it is the best part!


  • 1 medium spaghetti squash (about 8 inches long)/ 1 cup water / 1 pound lean ground beef (90% lean) / 1 large onion, chopped
  • 1 medium green pepper, chopped / 1 teaspoon garlic powder
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon chili powder
  • 1 can (28 ounces) tomato puree
  • 1 cup grated Parmesan cheese, divided


Spaghetti Squash Recipes Tasty
Spaghetti Squash Recipes Tasty


Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes.
Meanwhile, in a cast-iron or other heavy large skillet, cook beef over medium heat, crumbling meat, until no longer pink; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving, stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

Nutrition Facts

1 serving: 351 calories, 12g fat (5g saturated fat), 59mg cholesterol, 763mg sodium, 36g carbohydrate (4g sugars, 8g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.



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