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Old 02-14-2006, 01:44 PM   #1
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ISO Spaghetti Squash Recipes

Most of the time I prepare the spaghetti squash and combine with butter, salt and pepper, a little nutmeg and sprinkle with Parmesan. Any new ideas out there, you care to share? TIA

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Old 02-14-2006, 03:26 PM   #2
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How about simply pairing it with your favourite pasta sauce?
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Old 02-14-2006, 04:16 PM   #3
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Spaghetti Squash Casserole

1 whole , Spaghetti Squash
1 cup(s) , Onion Chopped
2 large , Garlic Cloves Chopped
2 medium , Tomatoes
1/2 pound(s) , Mushrooms Sliced
0 to taste , Salt and Pepper
1 cup(s) , Cottage Cheese
1 cup(s) , Mozzarella Cheese
1/4 cup(s) , Parsley Chopped
1 teaspoon(s) , Basil
1 pinch , Dried Thyme
1 cup(s) , Fine Breadcrumbs
2 tablespoon(s) , Butter
0 to taste , Parmesan Cheese


Instructions:
Slice squash in half lengthwise and scoop out seeds.

Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. Cool until ready to be handled. Scoop out the insides gently with a fork which will form into spaghetti strands. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. Combine all the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake at 375 F uncovered about 40 minutes
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Old 02-14-2006, 04:22 PM   #4
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Quote:
Originally Posted by Chef_Jimmy
Spaghetti Squash Casserole

1 whole , Spaghetti Squash
1 cup(s) , Onion Chopped
2 large , Garlic Cloves Chopped
2 medium , Tomatoes
1/2 pound(s) , Mushrooms Sliced
0 to taste , Salt and Pepper
1 cup(s) , Cottage Cheese
1 cup(s) , Mozzarella Cheese
1/4 cup(s) , Parsley Chopped
1 teaspoon(s) , Basil
1 pinch , Dried Thyme
1 cup(s) , Fine Breadcrumbs
2 tablespoon(s) , Butter
0 to taste , Parmesan Cheese


Instructions:
Slice squash in half lengthwise and scoop out seeds.

Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork. Cool until ready to be handled. Scoop out the insides gently with a fork which will form into spaghetti strands. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. Combine all the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake at 375 F uncovered about 40 minutes
OUTSTANDING! Very unique. Thank you Jimmy.
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Old 02-14-2006, 07:55 PM   #5
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The first time I ate spaghetti squash was 2 years ago. It was from my friend's garden, and she used lots of salt, pepper, garlic, and butter, fettucini style. She did the whole thing in the nuke.
It was delicious.
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Old 02-15-2006, 12:32 AM   #6
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after it's cooked is it firm enough for a sauce?
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Old 02-15-2006, 01:58 AM   #7
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Quote:
Originally Posted by Constance
The first time I ate spaghetti squash was 2 years ago. It was from my friend's garden, and she used lots of salt, pepper, garlic, and butter, fettucini style. She did the whole thing in the nuke.
It was delicious.
That's how I usually make mine too, Constance. Sometimes with a little nutmeg. Yum.
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Old 02-15-2006, 02:00 AM   #8
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Originally Posted by pdswife
after it's cooked is it firm enough for a sauce?
Maybe a light sauce. Any sauc(e)y thoughts?
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Old 02-16-2006, 02:57 AM   #9
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Quote:
Originally Posted by Haggis
How about simply pairing it with your favourite pasta sauce?
I have to go with Haggis on this one. It's good with a marinara or alfredo sauce .... but I like it best with lots of garlic infused butter and a touch of cream.
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