Comments on: Spaghetti Squash

By: Spinning Kicked my Butt! | The New Smaller Me

Spinning Kicked my Butt! | The New Smaller Me — Mon, 03 Jan 2011 21:27:21 +0000

[...] On the plus side, we had spaghetti squash with it. Thanks to Roni for the help on twitter and her blog. We’ve tried it before in the microwave, but it ended up still crunchy, and in the oven, [...]

By: Anonymous

Anonymous — Thu, 14 Feb 2008 20:59:00 +0000

Roni,
Here’s a link to a spagetti squash cake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=224627

By: Adora

Adora — Mon, 22 Oct 2007 22:18:00 +0000

I finally got around to trying this tonight with the WW hearty turkey chili recipe. This did wonders to bulk it up and make it feel like I was eating so much more than I actually was. Thank you for the instructional on how to cook/prepare it. I would’ve had no idea.

By: Roni

Roni — Tue, 16 Oct 2007 02:54:00 +0000

Sarah – You can do a lot with it. I save the leftovers and top them with sauce. You can put them it in a salad. I’m even working on a squash cake recipe!

By: Sarah

Sarah — Mon, 15 Oct 2007 14:46:00 +0000

I have never heard about this, but it looks delicious. What do you do with the rest of the squash? Can you cut it up and add it to a vege. blend or is it kinda done for after cooking and gutting it, lol?

By: Anonymous

Anonymous — Mon, 15 Oct 2007 00:47:00 +0000

Thank you so much for posting pictures and how you make this work…I had heard about it but could never quite figure out how to make it and then how on earth it would be like spaghetti. I see that now! Thanks! I will be making that with your pasta sauce!
Tanya from Ontario, Canada

By: Tamela

Tamela — Sun, 14 Oct 2007 03:40:00 +0000

I love spagehetti squash! A friend of mine gave me a recipe from a very old WW cookbook, it's a fall favorite here and I've calculated it at 5 pts/serving using 93% lean beef (let me know if you think it's different):

Baked Spaghetti Sqaush:

1 spaghetti squash
1/2 c. chopped onion
1/2 c. chopped red pepper
2 garlic cloves, minced
1 lb. lean ground beef
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. fresh black pepper
2 oz. part skim mozzarella cheese
2 tsp.olive oil
1 can diced tomatoes w/basil
chopped parsley

In large skillet, cook onion, pepper, garlic in oil until onion is translucent. Add beef, cook until done & crumbly. Spray 9x13 pan and mix squash, seasoning, diced tomatoes and cooked beef & veggies, spread evenly through pan. Bake at 350 for 20 minutes, then sprinkle top with cheese and bake additional 3 minutes or until cheese is melted. This is a large meal, it makes about 6 servings.

By: Anonymous

Anonymous — Sat, 13 Oct 2007 22:41:00 +0000

for a quick lunch I either put a smart ones chicken santa fe or a bowl of bocca chili. Yours looks really good!

By: Liz

Liz — Sat, 13 Oct 2007 19:08:00 +0000

Spaghetti squash is probably my favorite vegetable these days after butternut squash.

I love it with Lean Cuisine’s Santa Fe Rice and Beans on top! Super filling and so cheesy/gooey. YUM!