Spaghetti Squash Recipe Collection, Calories, Nutrition and How to Cook (2024)

See our spaghetti squashrecipecollection, often mispelled as spagetti squash, find delicious recipes,calories,nutrition, how to grow, how to cook spaghetti squash; bake, boil,microwave.

This squash variety, certainly seems a bit of an oddity. On the outsideit looks like youraverage vegetable squash, but open it after cooking it and out spillsthin strands resembling spaghetti.

And as for the taste, well, really,you can quite easily substitute it for spaghetti pasta if you only havespaghetti squash instead! It is also known as the noodlesquash, vegetable spaghettiorspaghetti marrow.

This is a vegetable that will definitely intrigue the kids, and eventhe most finicky of eaters will try this vegetable just because of thenovelty of it all.

Spaghetti Squash Calories

In addition, it is also excellent for those of us who are on diet as ithas a high water content and very few calories inspaghetti squash. There are only 40 caloriesin a 1 cup serving of spaghetti squash, which is a 1/3 of the caloriesone would find in the same serving size of pasta.

It is also low in fat but high in Omega 3 fatty acids and so istherefore excellent for cellular health. This is a highlynutritious, low calorie vegetable.

ATable Showing Spaghetti Squash Nutrition

How to Prepare for your Spaghetti Squash Recipe

Simply wash the outside of the squash in preparation for cooking it inthe shell. Because this type of squash is difficult to peel it isbetter to cook it either whole or split in half, but still leaving theskin on. However, you must prick the skin with a forkif you are going to cook them whole. Once cooked, the flesh can bescooped out and the skin can theneither be discarded, or fed to your chickens.

This is why you need to prick the squash before bakingwhole!

How to Cook Spaghetti Squash

You can cook spaghetti squash or vegetable spaghetti a numberofdifferent ways. It canbe:

• boiled,
• baked,
• or even microwaved.

Bake Spaghetti Squash

If you are going to bake spaghetti squashwhole you will need toprick theskin all over with a fork. Bake whole squash for about 1 hour at 180degrees C. (350 degrees F.)

Bake split and halved squash cut side down. Halved squash is baked atthesame temperature for 30 - 45 minutes.

If your squash is very ripe it will cook faster than one that isn't asripe.

How to Microwave Spaghetti Squash

You can also microwave spaghetti squash.Cut lengthways, and thenplace the pieces face down in a glass dish with 1/4 cup of water. Coverwith clingfilm. Cook on high for 7-8 minutes.

Boiled Spaghetti Squash

Boil spaghetti squash; split lengthways insalted water,for 30 -45 minutes until tender, and sliced squash for about 20minutes.Place the squash face down in the pot, after you haveremovedthe seeds but still retaining the skin. This just makes it easier tohandle.

You will know when your boiled squash is ready when it is soft to thetouch ifwhole, and the flesh of the sliced squash should separate easily intostrands.

However, you can also cook the squash a lot quicker by cutting it upinto 2 inch slices. Do not peel the skin and do not remove the seeds asthis keeps the flesh intact during the cooking process. You can eitherboil or steam the slices for about 12 minutes and then scoop out theseeds. Either scrape the flesh out with a fork, or tease it out withyour hands.

Cooking it this way may be a quicker option, but you end up with reallyshort strands of the spaghetti-like flesh, which spoils half the fun.

Tipfor Cooking Spaghetti Squash: The biggest mistakepeople make when cooking spaghetti squash is toover cook it. By doing so the squash becomes horribly mushy and bland.Don't overcook, just cook until it is just slight crunchy - like pasta- al dente.

Spaghetti Squash Recipe Collection

Spaghetti squash can,surprisingly, replace spaghetti in most recipes, and therefore can betopped with a variety of pasta sauces. It can also be used as you wouldany other squash and is good in stews and soups.

You can usedcold, cooked spaghetti squash in salads, with or without a vinaigretteor mayonnaise. It can also be grated and eaten raw for those on a rawfood diet. Here are some more spaghetti squash recipeideas.

• You can use it as a substitute for pastawith a meatbolognaise sauce.
• You can use it as a pie toppingby mixing 1 cup of coldspaghetti squash with 1 cup grated cheese, 1/2 cup of dry breadcrumbsand 1 teaspoon curry powder. Mix and then place on the top of a beef orchicken pie that has been pre-cooked. Bake in a moderate oven untilgolden brown.
• A perfect spaghetti squash recipe forChristmas leftovers. Take your cookedsquash mix it with cubes of your leftover Christmas ham. Cover with acheese sauce. Top with grated cheese and bake in a moderate oven untilbubbly and golden.
• A spaghetti squash recipe using cheese: Laycooked squash in an ovenproof dish and cover with cheesesauce, grated cheese, dry breadcrumbs and a little parsley or choppedchives. Back under a grill until bubbly and golden.
• This is an easy spaghetti squash saladrecipe. Mix 1 cup of cooked, cold spaghetti squash intoa bowl withchopped capsicum, zucchini, and celery. Add 1 tablespoon choppedparsley and 1 tablespoon of pine nuts or walnuts. Mix in a littlecreamy salad dressing of your choice. Refrigerate before serving.
• A spaghetti squash recipe using herbs of yourchoice. A tablespoon of each will do;parsley, marjoram, and thyme, mix in a pot with about 4 tablespoons ofbutter. Melt and stir. Toss through the noodle squash.
• Serve plain with a littlebutter and grated Parmesan cheese.

This next spaghetti squash recipe is made in the microwave for easycooking and convenience.

Spaghetti Squash Recipewith Asparagus and Peas

Pierce the squash with a fork all over and place on a paper towel inthe microwave, face down. Microwave on High until softened.

While it is cooking turn it over and rotate the squash a quarter turnevery 3 minutes. Depending on the size of the squash this could take6-12 minutes.

Leave to stand for 5 minutes and then cut open and discard seeds. Scoopout the flesh and place into a bowl.

1 x 2 lb spaghetti squash
2 teaspoons olive oil
2 scallions, thinly sliced
2 garlic cloves, minced
1/2 cup chicken stock
1/2 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
12 thin asparagus spears, cut into 2 inch diagonal lengths
1 cup thawed frozen green peas
2 teaspoons fresh lemon juice
Parmesan cheese, to garnish

Take a large pan and heat the oil over a medium heat. Fry the scallionsand garlic for 1 minute. Add the stock, marjoram, lemon zest, and salt.Bring to the boil and then add the asparagus and peas.

Reduce the heat and simmer, covered, for 2 minutes. Stir in the cookedspaghetti squash and lemon juice. Cook, stirring occasionally, untilheated through. About 3 minutes should do it.

Place in bowls, grate cheese over the top and serve.

Spaghetti Squash Recipewith Soba Noodles

1 spaghetti squash
1 cup snow peas
1 small pkt soba noodles
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
salt and pepper to taste

Cut squash in half lengthways, prick flesh with knife and place cutside down in a microwave-safe dish with a little water at the bottom.Microwave on High for 10 minutes, or until crisp, and not soft andmushy. Remove seeds and discard.

Scoop out flesh and cut up into small pieces. Keep the shells for later.

Break noodles in half and cook according to directions on packet. Drainand rinse in cold water to prevent overcooking.

Steam the peas until just cooked but still crisp. Rinse under water andkeep cold in iced water.

Mix squash flesh and peas together and place back into empty squashshells. Pour the dressing onto the vegetables as per the recipe below.

Dressing Recipe:

1 cup plain Greek Style yogurt
1 tablespoon fresh tarragon
1/2 tablespoon sesame oil
1/2 cup orange juice

Mix together with a blender, place in fridge until needed.

Primavera SpaghettiSquash Recipe

1 spaghetti squash
2 cloves garlic, minced
1 summer squash, thinly sliced
1 red pepper, diced
1 cup carrot, grated
1/4 cup basil, chopped
1/4 cup parsley, chopped
pepper to taste
5 1/2 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese

This is a great spaghetti squash recipe for vegetarians.

Prick the squash all over with a fork and bake the whole squash in amoderate oven at 180 degrees C. (350 degrees F.) Bake forabout an hour. Check to see if it is tender. Continue baking until itis.

Remove the squash from the oven and reduce the temperature to 200degrees F.

Split the squash in half, lengthways and remove the seeds. Scrape outthe flesh and add to a baking dish and toss with 1 tablespoonof the butter. Cover the dish with tin foil and place back in the ovento keep warm.

In a large pan place 2 more tablespoons of the butter and add thegarlic, the summer, red pepper and carrot. Fry gently for 3-5 minutes.

Stir in basil, parsley and cracked pepper to taste. Place inanother baking dish, cover with tin foil and place back into oven tokeep warm.

SaucePrimavera Spaghetti Squash Recipe:

Add 2 1/2 tablespoons butter to a saucepan and melt over a medium heat.Remove from heat and add flour. Mix well to prevent lumps and placeback on heat to cook for a minute. Remove and add the hotstock a little at a time, mixing well between each addition.

Now add the milk slowly and beat well to prevent lumps.

Place the sauce back onto the heat and and simmer gently until itthickens. Add the cheese and stir through. Remove from heat when melted.

Mix the sauce through the vegetables in the oven and then mix the wholelot through the spaghetti squash.

Baked Spaghetti SquashRecipe with Herbs

2 spaghetti squash
2 tablespoons olive oil
8 Roma tomatoes
3 large cloves garlic, minced
1/4 teaspoon dried chili flakes
1 head kale, leaves chopped
1 teaspoon dried oregano
2 tablespoons white wine
salt and pepper
2 tablespoon grated Parmesan cheese

Preheat oven to 400 degrees F. Split squash into halves,lengthways and bake on an oiled baking tray, cut side down for 30minutes.

Cut the Roma tomatoes in half, and add the tomatoes to the squash onthe baking sheets and bake for a further 20 minutes or until squash istender and tomatoes are well baked.

Heat olive oil in large frying pan and fry garlic over a medium heat.Add the chili flakes and then the kale leaves without the stem. Frylightly for 8 minutes until the kale is bright green and tender butstill crisp.

Stir in the oregano and the wine and mix well. Stir in the spaghettiand the tomatoes and toss with the kale.

Serve in individual bowls and top with the grated cheese.

Ham and SpaghettiSquashCasserole Recipe

1 x 3 lb spaghetti squash
1 tablespoon olive oil, plus extra for drizzling
1 large onion, diced
2 cloves garlic, minced
1 small sprig rosemary, leaves chopped
salt and cracked black pepper to taste
2 large eggs, beaten
1 cup sour cream
1 cup ricotta cheese, drained
1 cup Parmesan cheese, grated
1/2 teaspoon nutmeg
1 cup chopped, bacon or ham

If you have leftover Christmas ham then this is an ideal spaghettisquash recipe to make.

Roast the squash in a preheated oven at (180 degrees C. ) 350 degreesF. Cut the squash lengthways into two. Remove seeds and discard.Place halves into a 9 " x 13 "baking dish, cut sidedown and add 1/2 cup water to the dish. Bake until tender for about 45minutes.

In a large frying pan add the olive oil and cook onion over a mediumheat until transparent. Add the chopped rosemary leaves and fry for afurther 5 minutes. Remove from heat and add salt and pepperto taste.

Remove the squash when tender and turn up temperature to 375 degrees F.Remove the squash from the baking dish and allow to cool slightly.Empty contents of baking dish, discard, and wipe dry before adding athin layer of olive oil.

Scoop out the spaghetti vegetable flesh and place in a colander todrain off excess moisture. Place in a bowl, add the onionmixture and stir through. In a another bowl whisk eggs, sourcream, ricotta cheese, Parmesan and nutmeg. Stir through the spaghettisquash.

Place all into the baking dish, top with chopped ham or bacon anddrizzle witholive oil.

Bake uncovered for 45 minutes or until firm and golden. Let stand for10 minutes before serving.

Vegetarian SpaghettiSquash Recipe

1 large spaghetti squash
1 small egg plant, sliced into rings
1 medium onion, chopped
1 cup sliced mushrooms
1 red pepper, sliced into strips
2 tablespoons olive oil
2 cups tomato sauce
salt and pepper to taste
1 teaspoon dried mixed herbs
Parmesan cheese, grated

Hereis another delicious vegetarian spaghetti squash recipe. Pre-heat ovento 180 degrees C. (350 degrees F.) and bake the squash for 30 - 45minutes until tender. Allow to cool before opening and scooping out theseeds. Remove the flesh and place in a bowl. Keep shells.

In alarge frying pan add the olive oil and slowly fry the egg plant, onion,mushrooms and bell pepper. Cook until soft, then add the squashspaghetti and place on top, followed by the tomato sauce. Cook for afurther 5 minutes until heated through.

Place back into shells and garnish with grated Parmesan.

Grow Spaghetti Squash

When you are growing spaghetti squashon yourhomesteads,farms and in yourbackyards it is grown in the same way as you would grow any curburbits- 3 seeds to a mound of soil, and treat the plants as you would forzucchini.

You need a fair amount of space to grow these vegetables asthey do spread out, and the weight of each squash is about 2 kg, withseveral fruit coming off one plant.

This squash can be grown vertically if you have smallgardens, as seen left.

This isactually a climbing vine which puts out tendrils that allow the plantto be self-supporting. The spaghetti squash plant can reach a height ofup to 8 feet.

Within 12-14 weeks of sowing you should have your first spaghettisquash ripening on the vines for harvest. You can get up to a dozenfruit from a single plant and some can grow up to 5 lbs in weight.

You will see the upper sideof the fruit turning from a creamy white to a yellow when it is time toharvest. Once picked, the squash also keep well like their pumpkincousins.

Storing Spaghetti Squash

Pick the squash with a little bit of the stem still attached and removethe soil and store.

Storingspaghetti squash is usually problem-free if stored in a dark place intemperatures of between 50-60 degrees F. The squash will keep for 3months if stored under these conditions.