I notice that some "sleevers" have issues with Pasta (much like banded folks). I use Spaghetti Squash almost exclusively for my "pasta nights" now and love it. Has anyone else tried it and tolerated it better than pasta?

Tracy

BigTex52 - thanks for the head's up on the Dreamfields. Also, welcome to VST we're happy to have you join us.

Hi Everyone!

I just tried My first spaghetti squash this weekend ( well... my weekend LOL ) and I loved it! I made a Lasgana type dish- and it was really good!

Long story short- my computer bit the dust Tuesday- so I hooked up my old one and its awful- and I can't post the recipe- but when I get things sorted out I will.

It's not something I would have all the time- but I did like it and I found a few more recipes for it.

I also found some of the dremfield at kroger... gonna give it a whirl too!

Glad you liked the Spaghetti squash Chancie!

That's my supper plan for the weekend...3 meals using spaghetti squash.. lol

Tracy

It's been almost 3 years since y'all have posted on this thread. Do y'all have any new recipes or hints for us newbies? I'm 3 weeks out from surgery.

I use it all the time. Very versatile. I even make a pureed soup with the leftovers as you would butternut, its very good.

Recipes look delicious!

How do I cook spaghetti squash?

I put mine whole in the microwave until tender, then cut in half, scoop out seeds, then scrape sides with a fork. Super easy!

Spaghetti Squash Au Gratin

Serves 6

1 medium spaghetti squash

2 tablespoons butter

1 small yellow onion, cut in half and very thinly sliced

¼ teaspoon red pepper flakes, or more if you like it spicy

1 teaspoon fresh thyme

½ cup sour cream

½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of Water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Cheesey macaroni & Squash

Ingredients

6 oz. extra lean ground turkey

1/2c onion, chopped

2 oz Velveeta Light

1 cup uncooked whole wheat macaroni

1 spaghetti squash

Salt & pepper

Nutritional Info

Fat: 5.3g

Carbohydrates: 45.4g

Calories:337.9

Protein: 31.2g

Cook macaroni per package directions. Drain and set aside.

While the Pasta is cooking, prick your squash a few times and pop it in the microwave. Cook on high 15 minutes or until tender.

Meanwhile, cook turkey and onions in a large skillet over medium high heat until the onions are clear and the meat is browned. Drain fat. Return to the skillet and reduce heat to medium. Add pasta and cheese and stir well.

Scrape 1/2 of the spaghetti squash (or desired amount) onto each plate. Top with 1/2 of the pasta mixture, then salt and pepper to taste. Serve hot!

Number of Servings: 2

Recipe submitted by SparkPeople user ZGIRL21.

I am so excited I am making this, this weekend!!