What is a Spaghetti Squash?
- This football-shaped squash gets its name because, after cooking, the flesh forms spaghetti-like strands when separated with a fork. It makes a perfect, low-calorie pasta substitute.
How to Eat
- Halve lengthwise and remove seeds. Place cut side down in a large pan with 2 inches of water. Cover and boil for 20 minutes. Check to make sure water does not evaporate. Squash is done when tender. Or, place cut side up in a dish with 1/2 inch water, cover loosely with plastic wrap and microwave for 7-8 minutes. Use forks to scrape flesh lengthwise to separate into strands. Top with tomato sauces, cheese, or a little butter and brown sugar.
- Good source of vitamin C.
How to Store
- Store uncut in a cool, dry area up to 3 months. Refrigerate cut squash up to 1 week.
Spaghetti Squash with Sauteed Vegetables Ingredients: 1 medium Frieda’s Spaghetti Squash 1 cup carrot, shredded 1 cup zucchini, shredded 1 tablespoon butter or margarine 1 tablespoon basil, chopped, or 1 teaspoon dried basil, crushed 1 tablespoon fresh oregano, chopped, or … Continue reading
Spaghetti Squash with Ricotta Sauce Ingredients: 1 Frieda’s Spaghetti Squash, quartered and seeded 1 tablespoon butter or margarine 1 small clove garlic, minced 1 cup ricotta cheese 1/2 cup fresh Frieda’s Basil (leaves and stems) 1/2 cup fresh Frieda’s Watercress … Continue reading
Spaghetti Squash with Bell Pepper and Turkey Sauce Ingredients: 1 Frieda’s Spaghetti Squash, quartered 1 tablespoon olive oil or vegetable oil 1 pound turkey tenderloin, or boned, skinned chicken breasts, cut into bite-sized strips 1 green bell pepper, chopped 1 … Continue reading
Spaghetti Squash Superb Ingredients: 2 tablespoons butter or margarine 1 1/2 cups sliced fresh mushrooms 1 clove garlic, minced 1 cup zucchini sticks (bite-sized) 2 green onions, thinly sliced 1 tablespoon Flour 3/4 cup light cream or milk 1/8 teaspoon … Continue reading
Spaghetti Squash with Green Beans Ingredients: 1 (3-to 4-pound) Frieda’s Spaghetti Squash cut into halves lengthwise 1 7-ounce can Mexican-style corn, drained ½ cup (1 stick) butter or margarine, melted ½ cup fine dry breadcrumbs 4 eggs, lightly beaten 1 … Continue reading
Spaghetti Squash Italiano Ingredients: 1 medium Frieda’s Spaghetti Squash 1 tablespoon cooking oil or olive oil 2 cloves garlic, minced 1 tablespoon chopped parsley 1 8-ounce can tomato sauce 2 medium tomatoes, chopped 1/2 cup sliced ripe olives 1 tablespoon … Continue reading
Stuffed Spaghetti Squash Italiano Ingredients: 1/2 of a Frieda’s Spaghetti Squash (cut lengthwise), cooked, seeds removed 1 cup shredded Cheddar cheese 1 cup grated zucchini squash 1 cup tomato sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon dried basil … Continue reading
Spaghetti Squash with Tomatillo Sauce Ingredients: 1 tablespoon cooking oil 1 garlic clove, minced 1 small onion, diced 3 medium tomatoes, quartered 5 Frieda’s Tomatillos, husked, cleaned and quartered 1 small carrot, shredded 1 cup Italian parsley, chopped 1 Frieda’s … Continue reading