Need some spaghetti squash recipes!
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Need some spaghetti squash recipes!
| Mon, 02-04-2008 - 8:14pm |
I baked a huge spaghetti squash, tasted it, but now have it in my fridge. How do you all cook it? What do you put on it? I know it can be for breakfast, lunch or dinner, but how? The woman at the food store said to put cinnamon on it. I did but it wasn't too good, like that. I am up for anything - give me some yummy ideas! Thanks! I will appreciate the help!


Try this one...our family loves it!!!
http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fbsouthbeach&msg=28642.1&ctx=0
If there is any left over, I will sometimes warm it up and put some sugar-free spaghetti or marinara sauce on it. It makes a great substitute for pasta!!!
Rebekah
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I like to split it in half and bake it on a parchment lined baking sheet.
Like everyone else, I use it in place of pasta. I think the lady at the store had it confused with butternut squash - which is kind of pumpkin-like and is good with things like cinnamon. Its great with some browned ground beef, spaghetti sauce and parmesan cheese. I especially like it as a base for this recipe:
Shrimp Fra Diavolo
Recipe courtesy Giada De Laurentiis
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red
pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet
over medium-high heat. Add the shrimp and saute for about a minute,
toss, and continue cooking until just cooked through, about 1 to
2 minutes. Transfer the shrimp to a large plate; set aside.
Add the onion to the same skillet, adding 1 to 2 teaspoons of
olive oil to the pan, if necessary, and saute until translucent,
about 5 minutes. Add the tomatoes with their juices, wine, garlic,
and oregano. Simmer until the sauce thickens slightly, about
10 minutes. Return the shrimp and any accumulated juices to
the tomato mixture; toss to coat, and cook for about a minute so the
flavors meld together. Stir in the parsley and basil.
Season with more salt, to taste, and serve.
Really good over squaghetti squashi or ww pasta
belizesig1
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Thanks for the great ideas!