Your favorite Spaghetti Squash recipe

[Inga]

This is one I would like to try. I do fix this squash for meals requiring pasta.I bake it whole and then slice it.It taste good.Great for Diabetes.

This seed is going in my garden this year,come the end of April.

Spaghetti Squash With Primavera Sauce

1 spaghetti squash, 9-10 inches long, cut in half length-wise, seeds removed.
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, quartered and chopped
1 broccoli head, chopped
4-5 garlic cloves, crushed
2 tbs extra virgin olive oil
either 1 jar of your favorite pasta sauce, or the equivalent of your own sauce

Preheat your oven to 350 degrees F, and place cut squash face down in a roasting pan filled with 1/8" water. When the oven is preheated, put squash in and bake for 45 minutes, until fully cooked.

Heat a large saucepan on the stove on medium heat. Coat the bottom of the pan with the olive oil. When the oil is hot (when you sprinkle water in the pan and it spatters, or when you can begin to smell the oil) put the onions on and cook until almost translucent. Add the carrots and celery next, and cook for about 5 minutes, until the onions are completely translucent. Add the broccoli, peppers and zucchini and cook for another 5 minutes, until slightly tender. Then add the garlic and cook for 2 minutes and then add your tomato sauce. Turn the heat down to low, and stir the sauce occasionally, for about 20 minutes, or until the spaghetti squash is done.

When the spaghetti squash is done, take it out of the roasting pan and turn face side up to cool slightly. With a fork, begin to scoop the squash out and place in a large pasta bowl. (It looks like spaghetti, doesn't it?) After all the squash is removed from the skin, add the tomato sauce and toss. Serve with grated parmigiano reggiano and crushed red pepper- if you like a little kick.

20g of carbohydrates in a 12 oz serving (depending on the tomato sauce you use!)

Chef's note: Honestly, you can add anything you want to this meal, it doesn't have to be vegetarian. Add meatballs or Italian sausage for a more carnivorous take, or omit the veggies and do a meat sauce! You can also do an aglio e olio (garlic and olive oil sauce) or try a new kind of sauce! The options are endless. The carbohydrate amount for just the spaghetti squash is 7g per cup.

[Inga]

This is for the meat lovers:

2-3 lbs. any winter squash( including spaghetti)
1 lb.cooked ground pork or Italian sauage(spicy or mild)
1cup finely chopped celery
1/2 cup sliced mushrooms
1 cup finely chopped onion
1 egg, beaten
1/2 cup sour cream
1/4 cup grated mild cheese( your choice)
1/4 tsp. salt

Cut squash in half. Discard seeds, invert on baking sheet and bake in 350F oven for 30-40 minutes.

Saute' pork,celery, mushrooms,and onions for 7 minutes.

Combine and add to meat. Fill squash cavities and bake in 350F oven for 15 minutes.
 

[Celtic Rose]

This is for the meat lovers:

2-3 lbs. any winter squash( including spaghetti)
1 lb.cooked ground pork or Italian sauage(spicy or mild)
1cup finely chopped celery
1/2 cup sliced mushrooms
1 cup finely chopped onion
1 egg, beaten
1/2 cup sour cream
1/4 cup grated mild cheese( your choice)
1/4 tsp. salt

Cut squash in half. Discard seeds, invert on baking sheet and bake in 350F oven for 30-40 minutes.

Saute' pork,celery, mushrooms,and onions for 7 minutes.

Combine and add to meat. Fill squash cavities and bake in 350F oven for 15 minutes.
 

This a would good filling for any extra large zucchini that you find in your garden as well.