Conference turris::cooks

    Like I said in .0 Steam it.  I have cooked it in the Microwave for
    15 minutes on high rotating the squash about half way through the
    cooking process.  This was half a squash that was stuffed so you
    may want to adjust the cooking time a little. Actually now that
    I think about it 15 minutes was too long.
    
    I have also just cut up the squash into a sauce pan with a little
    butter and water and slow steamed on low.
    
    Steve

    As an after though I like the squash to still be a little crunchy.
    
    steve

    I usually cook spaghetti squash by cutting it in half, scooping
    out the seeds, then placing it cut side down in a shallow baking
    pan.  Place a little water in the bottom of the pan (about 1/2 inch).
    Then bake the squash until the shell is soft when pressed.  It will
    also turn a little brown.  Then just scoop out the squash with a
    fork.
    
    Kathryn

    I second the recommendation by Kathryn Begley - this is a super
    way to cook it.  After it's done, add some melted butter and a bit
    of honey or maple syrup - deeelish!
    
    Mike

    has anybody ever put spaghetti sauce on Spaghetti squash?
    
    I here it's not bad.
    
    Steve

    I use spaghetti squash justs like spaghetti, sauce and all. The
    only problem is that the squash is VERY moist, so unless you let
    it drain for a good amount of time, you will get very watery sauce.
    Still, it tastes good.
    kris

    Spaghetti squash is very good when steamed in the oven as described
    above OR nuked, then mixed with a cheese sauce (regular white cheese
    sauce, cheese of your choice; we like fontina...), and baked in
    the oven 'til the sauce is bubbly.  Garlic, onions, and other herbs
    are great additions to the sauce.
    
    It reheats well, too.
    
    Steve

    Well, harvest time is almost upon us. Looks like we'll have a number
    of spagetti squash's all at the same time. Right now, all my wife
    and I know how to do is stare at them. "There they are" I'll say.
    "Yes, there they are." she will respond. Then we just stand there,
    and stare some more.
    Anybody know how to cook these things? Or are we supposed to just
    throw them away like you're supposed to do with Zucchini's?
    I searched the whole notes file with no mention of these things.
    Any help out there?
    
    				Thanx
    				Stan & Carole
    

    You can boil or bake them. If boiling it takes about 30-40 minutes
    for one that weighs about 2-3 pounds. If baking puncture lightly
    and bake at 350 F about 20 minutes per pound.
    
    Regardless of way cooked now comes the fun part. Split open and
    with a fork pull the "strings" out. Now you can use this just like
    fresh pasta with your favorite sauce. Very low in calories,high
    in fiber.
    

    Spaghetti squash is also good with butter, brown sugar and a
    little cinnamon mixed in.  Prepared this way it goes well with
    pork or chicken.  

    My Brother-in-Law likes his sauteed in garlic and olive oil.
    (Cook it first and then sautee the strings.)  I prefer it as
    described in .2 but, it's worth a try.
    
    Evelyn

    Drop back 400 notes to Note 287.  Same subject.
    
    Steve

    I frequently cut them crosswise, cook them in a pressure cooker
    about 8 - 10 minutes with a little water, shred the pulp out with
    a fork, and serve under spaghetti sauce or some kind of fancy white
    sauce.
    
    Mmmmmmmmm!

    I bake the spaghetti squash by cutting in half and baking at 350
    for about an hour (depends on size).
    
    My favorite way of serving is out of the shell with butter and parmesan
    cheese.
    
    Jan
    

    Slice lengthwise and top with a few pats of butter (or margerine)
    and a little brown sugar.  Bake in the oven @ 350 for approximately
    one hour.  No need for desert after dinner.

    I make a casserole out of cooked spaghetti squash.  Start with a
    buttered casserole dish and alternate layers of squash, tomatoes,
    grated jalapeno cheese, and corn chips.  Bake in a medium oven until
    heated through.  Always makes a hit.
    
    

     Nuke spaghetti squash:

     poke blow holes in it, nuke at 70% power until it "gives" when
     squeezed, rotating several times during nuking..

     Cut in half lengthwise, remove seeds and stuff with spoon,
     shred flesh with fork into another bowl and nuke shreds
     until desired consistency.

This is alot easier than trying to cut these puppies when they are
raw....use like pasta, any good pasta sauce will do really nice
things to spaghetti squash.

NOTE:  DO NOT FOGET TO POKE BLOW HOLES IN THE SQUASH, AND MAKE SURE
       THEY ARE ALL THE WAY THROUGH....it can get exciting without
       them.
    
    

    Here's my casserole recipe - which always gets rave reviews.
    
    After cooking the squash and getting all that nice 'spaghetti',
    mix it with:
    
    	1 cup cottage cheese
    	4 ox cheddar cheese - grated
    	1 cup peeled, diced tomato
    	1 cup diced onion
    	1 sweet red pepper, diced
    	2 cloves garlic, minced
    	1 tsp oregano, crushed
    	2 eggs, beaten
    	1 cup fresh bread crumbs
    	salt and pepper to taste
    
    Bake in a buttered baking dish at 350 for 45-50 minutes.

        This recipe is excellent.  The first time I ever made spagetti
    	squash I used this recipe.  It is very spicy with the garlic
    	and the hot sausage.  To tone it down you could use less garlic
    	and substitute sweet Italian Sausage.
    
    	Karen
    	
			Sausage and Vegetable Spagetti

1 spagetti squash (3 lbs)		1 T dried basil leaves
1 lb hot Italian sausage		4 medium tomatoes, coarsely chopped
1/2 C chopped onion			1/2 C grated parmesan
1 C coarsely chopped zuchinni		1/2 tsp salt
1/4 c snipped parsley			1/4 tsp pepper
1 large clove garlic, crushed

Prick squash with fork.  Cook in 400 degree oven until tender, about 1
hour.  Remove sausage from casing.  Cook and stir sausage and onion in
10-inch skillet over medium heat until sausage is done, about 10 minutes.
Stir in zucchinni, parsley, garlic and basil.  Cover and cook 3 minutes.
Stir in tomatoes and parmesan cheese.  Cut squash into halver; remove
seeds and fibrous strings.  Remove squash strands with 2 forks; toss with
salt and pepper.  Serve sausage mixture over squash.