How to Cook Spaghetti Squash
Every time I go to the vegetable market, I am amazed at the varieties of squash available for veggie lovers. Squash is easy to cook and very healthy for you. Some have funny shapes while others are almost rock hard. But whatever they may look like, they are delicious. Here's a couple of Spaghetti squash recipes so it's best if you bookmark this page in case you want to try a new recipe out. Remember, these recipes can be used with a variety of different squash, so don't be afraid to experiment.
Spaghetti squash with tiny onions.
Boil or steam your squash, (try to get them small). Once tender, pull it out of the water and cut each squash in half. Clean the insides out with a fork so you can get out all the stringy stuff, pulp, seeds like you would with any squash. Keeping the meat intact, Cook your tiny onions (little seed onions) in salt water until tender. Make a rich cream sauce and add it to the onions. Fill the squash with the creamed onion sauce and put grated cheese and butter on top. (You can do this in the morning for your evening meal) Now, place the squash in a pan with a little boiling water and set it in a moderate oven until reheated. Place under the broiler until golden brown. Serve with either a chicken, fish or a roast. This is a wonderful side dish to add to anyone's dinner or lunch table.
Spaghetti Squash Bake.
With this squash, you should always par broil it if it's a larger size. However, if they are only about 10 inches you can blanch them for about 15 to 20 minutes. You can mix the various varieties of squashes and mix them into a quiche Lorraine, or just sauté them in garlic and olive oil. However, this next dish is light in calories and absolutely mouth watering. You will need the following ingredients:
Ingredients
- 3 cups of sliced squash
- 3 cups of sliced zucchini
- 1 medium onion (chopped not a mushy mess, the flavor needs to be in the food not on your cutting board.)
- 1/2-cup of chopped celery
- 1 Medium bell pepper (chopped this is firmer, therefore you can afford to chop it smaller)
- 1/2 cup of olive oil
- 8 ounces light sour cream
- 1 egg, beaten
- 1/3-cup crushed stone crackers (Triscuits works fine)
- 1 cup cheddar cheese. (The sharp cheddar white or yellow is really tasty. Try Parmesan if that's all you have lying around the fridge.)
Cooking the Squash
Cook the yellow squash and the zucchini in lightly salted water until tender. Drain well and set aside.
In a large skillet, sauté the onion, celery and bell pepper in the olive oil until they turn clear. Remove from heat and slowly stir in the sour cram, blending this mixture well. Mix in the egg, ˝ of the crushed crackers, and the cheddar. Stir the mixture well and then fold in the yellow squash and zucchini.
Pour the whole mixture into a greased casserole dish and sprinkle the remaining crushed Triscuit over the top. Bake at 350 degrees F for about 30-35 minutes.
