Spaghetti Squash

Large, oblong shaped squash with yellow, semi-hard rind. Stringy yellow flesh separates into spaghetti-like strands after it is cooked.

Spaghetti Squash Italian


-1 spaghetti squash, about 1 1/2 lbs.

-1 med. green pepper, chopped

-1 med. onion, chopped

-1 tsp. basil leaves, crushed

-1 tsp. oregano leaves, crushed

-1 tsp. garlic powder

-1/4 tsp. each of marjoram, thyme, and sage

-2 tbsp. Italian olive oil

-5 to 6 med. tomatoes, chopped

-2 tbsp. butter

-1/4 c. Parmesan cheese


Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

Spaghetti Squash Marinara


-2 tsp. each olive oil and butter

-1 clove garlic, minced

-1/2 c. sliced mushrooms

-1 1/2 c. canned ready cut tomatoes

-2 c. cooked spaghetti squash strands

-Salt and pepper to taste

-1/2 c. chopped onions

-1/4 c. chopped parsley

-1/2 tsp. dried basil

-3/4 c. grated Parmesan cheese


In a large non-stick skillet heat olive oil and butter. Saute garlic and onions until onions are translucent about 5 minutes, add mushrooms and saute 2 minutes longer, stir in tomatoes, parsley and seasonings, cover and simmer gently for 15 minutes. Stir in half of the Parmesan cheese, reheat spaghetti squash and arrange strands on serving platter, spoon sauce over squash and sprinkle with remaining cheese. How to cook spaghetti in microwave. Cut squash in half, scoop out seeds and place cut sides down in microwave safe dish. Add 1/3 cup water. Cover with plastic wrap. Microwave on high (100% power) for 10 to 12 minutes, or until tender, turning dish after 5 minutes. Drain and cool. Yield: 4 servings

Spaghetti Squash Stuffed


-1 Spaghetti Squash 1 1/2 lbs.

-2 tsp. olive oil

-1/2 c. diced onion and red pepper

-1 garlic clove

-8 oz. ground veal, or any meat

-1 c. canned whole tomatoes, chopped

-1/4 tsp. oregano

-Dash salt and pepper

-2 oz. shredded Mozzarella or Cheddar Cheese

-1 tbsp. chopped Italian parsley


Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce to 350 degrees. In skillet heat oil, add onion, red pepper and garlic. Saute until onion is translucent. Stire in ground meat, saute until meat is no longer pink, add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is abosorbed. Spoon half of mixture into a shell. Place shells in baking dish(s)and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned. Serve with sprinkled parsley.