Cooking Spaghetti Squash
Not all of my winter squash were successful in my garden this summer, as many of the varieties I planted got choked out by the pumpkin plants. Well, there’s always next year right? But one thing that did grow, and that grew in abundance, was my spaghetti squash.
I wasn’t even sure if I wanted to plant spaghetti squash this year after trying it for the first time last year and not being overly thrilled with the taste. But since our little Farmer Boy is totally into “noodles” right now I thought this might be a fun veggie for him.
We picked our squash in September and let it “cure” for a few weeks before trying it out in some new recipes. Today I wanted to share with you some of the recipes we’ve been making that have actually changed our mind about this veggie!
One note: the spaghetti squash we grew were very large. One is enough to feed the 3 of us solid food eaters for 2 meals. If you have smaller squash or a larger family you may have to make several to have leftovers.
Cheesy Spaghetti Squash
We started by making some squash for this meal and it was very simple! All you need is:
- Spaghetti Squash
- 1/4 cup Mozzarella Cheese per half squash
- 1/4 cup diced Tomato per half squash
- Minced Garlic
- Olive Oil
Start by cutting your spaghetti squash in half and scoop out the seeds. Place with the cut side up on a baking sheet or bar pan. Drizzle with olive oil and sprinkle with a bit of garlic. Bake at 400 degrees for 45 minutes or until the insides of the squash can be “fluffed”. Remove the squash from the oven and fluff up the spaghetti part. Carefully mix the cheese and diced tomatoes into each half of the squash (except one if you are using it for the second meal). Place back in the oven and bake a little while longer until the cheese is melted. Serve warm.
Spaghetti Squash and Meatball Soup
So as long as you saved the spaghetti from one half of a squash that you cooked previously you can make this meal without having to bake another squash! Here’s what you need:
- 2 cups cooked Spaghetti Squash
- 3 cups diced Tomatoes or Tomato Sauce
- 1 pound cooked Meatballs (about 10 to 15 meatballs, we use our Make Ahead Meatballs)
- 1 teaspoon minced Garlic
- 1 medium Onion, chopped
- 6 cups Beef Stock
Place all the above ingredients together in your slow cooker in the morning. Cook on high for 6 hours and then switch to low for 2 hours.
As I mentioned above, we used one huge spaghetti squash, cooked the entire thing in the oven for the first meal but didn’t add the cheese to the second half of the squash. Then we used the “leftovers” from that second cooked squash and made the soup the following day. I’m loving the versatility of this squash!
Find more ideas on Cooking Winter Squash here!
Do you love cooking spaghetti squash? What are some of your favorite dishes to make with it?