Spaghetti squash ideas thread

[CrazyEye]

Ever since I learned about the existence of spaghetti squash, I've loved the idea of it.  It wasn't until last year when I found a recipe for spaghetti squash pad thai that I thought it was really exceptional.

I also discovered that it's simple to cook it in the crockpot.  Saves on risking cutting off a finger trying to cut a raw one in half.

What's your favorite way to make it?

[merigayle]

This is sooooo good on spaghetti squash
https://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

this is a family favorite as well
https://blog.fatfreevegan.com/2013/11/spaghetti-squash-pesto-lasagna.html

[CrazyEye]

Oooh, that's great!  I've been wondering if there are ways to get a cream-like sauce without dairy...

[merigayle]

Any time!

[Run Amok]

Can you post your pad thai recipe?

[CrazyEye]

Can you post your pad thai recipe?

I loosely followed the recipe below.  Some modifications I made were: 1 shallot in place of garlic, no bell pepper, and I didn't measure anything.  Just went by taste.  For cooking the squash, I put it in the crockpot on low for 5 hours.  4 hours probably would have been better.

https://www.acouplecooks.com/spaghetti-squash-pad-thai/

[BonitaApplebum]

Last time I made it, I used the instant pot to cook the squash. It was super easy. Then I took the squash and sauteed it in a pan with browned butter and sage and some salt. It was SO GOOD. Everyone raved about it, even me -- and I'm not a huge squash fan.

[Rejaneration]

I just made a Southwestern casserole last night with it.  It was awesome - even for breakfast!
I roasted the squash for 30 minutes at 400.  Scooped out the meat and added it to the skillet which had:
1) chorizo crumbles
2) cherry tomatoes halved
3) can of black beans
4) Some leftover chunky red salsa (about 1/4 cup)
5) red and yellow bell pepper

All of the above had been sautéed together. I would have added onion and corn but I didn't have it.

Add seasonings that you like.  I added pepper, homemade hot sauce and some Mexican blend. Throw in a casserole dish and top with grated cheese (mix of chedder, hot pepper and mozzarella).  Bake for 25 min.  Flavorful and wonderful.

[BonitaApplebum]

That sounds like a great way to use spaghetti squash!

[Rejaneration]

That sounds like a great way to use spaghetti squash!

It was just as good the next day and cleaned out my fridge!     What is funny is that I bought that squash during the summer - probably August.   

[BonitaApplebum]

Hah! Squash keep forever in the right storage conditions.

[rocketgirl]

Holy cow!  What are the right storage conditions?  Because neither the fridge nor the counter quite do it at my house.  (But also, I only ever buy yellow squash and occasionally zucchini).

[BonitaApplebum]

Holy cow!  What are the right storage conditions?  Because neither the fridge nor the counter quite do it at my house.  (But also, I only ever buy yellow squash and occasionally zucchini).

They will stay for several months in a root cellar. They can’t *quite* over winter, but they come pretty close. Butternut last a little longer, but also give up the ghost before spring. Very cool, dark, and ventilated is what you want.

[Rejaneration]

They will stay for several months in a root cellar. They can’t *quite* over winter, but they come pretty close. Butternut last a little longer, but also give up the ghost before spring. Very cool, dark, and ventilated is what you want.

Winter squash only. Not zucchini and summer squash.


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