Community Pick
Super Spaghetti Squash With Spaghetti Sauce
"I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 large spaghetti squash
- 1 (16 ounce) jar favorite spaghetti sauce
- 1 (14 ounce) can stewed tomatoes
- 1 chopped onion
- 1 (10 ounce) package frozen chopped spinach
- 1 (4 ounce) can mushrooms
- 1 garlic clove, minced
- salt and pepper
- butter
directions
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
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Reviews
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This was great! I had the feeling from the way you described it that it was sort of a improvisationally created recipe, so instead of mushrooms (which I didn't have) I added one whole minced yellow squash. I also just added a ton of garlic (I don't even remember how much). Great--Thanks for a great recipe! I've never had spaghetti squash before and now I think I will have it often!! -
Delicious! I ate waaaay too much! I added fresh basil to mine and fresh mushrooms and it was so good! First time to try spaghetti squahs, but now not my last! Just a note to others that had a difficult time cutting in 1/2 - my squash had a sticker on it that said to microwave to soften skin. So I used a fork to puncture a few times and put it in for about 3 or 4 minutes and it was easy to cut. Anyway, mmmm! Thanks! -
Oh dear.. I couldn't stop eating this! This was my first time trying spaghetti squash and I'm completely addicted now. I had baked the squash earlier in the day so it was a really quick meal to prepare later on in the evening. I improvised myself; I had a bunch of shrimp that I added and some leftover homemade sauce from a previous night. Everything was just so delicious (and low in calories!) that I had to have a second helping. And the leftovers are looking really tempting right now! Thank you!! -
Well, even though the spaghetti squash didn't go over too well with my husband and my toddler, I thought it was great. I'd give this recipe five stars just for the sauce alone. Very simple, yet very tasty. This sauce has most of the things in it that I usually put on my homemade pizzas, so I'm thinking of making a batch of just the sauce to spread on a homemade pizza crust and then top with mozzarella. I know my toddler would eat that! He liked the sauce, just not the texture of the spaghetti squash. And speaking of textures, when it comes to canned mushrooms, I always use canned portobellos, so that's what I used in this recipe. To me, any other kind of canned or jarred mushroom is just sort of rubbery. Thanks for a great recipe. Even though my family wasn't crazy about the squash, I'm looking forward to making this sauce again very soon! -
I can't tell you how great this sauce was. It was will worth the time it took to simmer as long as it was suppose to. I found after I stripped the squash from the rind, the rind itself was sweet and tender. Instead of throwing it out, I pureed it in the food processor and added to the sauce for the additonal nutrients. I hate wasting good food.
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Tweaks
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This sauce is truly delicious. The only changes I made were to use fresh mushrooms instead of canned and I added more garlic. If you want to save time it's much faster to microwave the spaghetti squash. First, put it in the microwave whole for a minute or a minute and a half on high. It's much easier to cut in half after that. After cutting it in half and scraping out the seeds put it cut side down in a microwave safe dish with about 1/4 - 1/2 cup of water in it and microwave for about 12 minutes. It's hot so be careful taking it out. The pulp (strands) should be easy to pierce with a fork. My microwave is not big enough to do both sides at once so I do them separately but if you have a big microwave it's much faster. I made this dish for company and everyone had seconds. It's worth trying.
RECIPE SUBMITTED BY
Soraiya Wilkins
St. Stephen, South Carolina
I am a working mother with twin boys, who just turned four years old on August 3. They are so much fun. They have started 4K and are having fun so far in school. Even though every morning they tell me that they don't want to go to school this year. It is cute. My sons like to help in the kitchen sometimes, especially David, He loves to help cook and make things with lots of colors. William loves to make meatballs with me but is starting to get real picky about what he eats so now he will only help with meatballs. Ah well, that will change one of these days soon (I hope) They are my heart beats and I truly love every minute of being a Mom! I am always looking for different recipes to try, especially crockpot or casseroles. I love to cook but lately I just have had very little time except on the weekends. I have a garden so I always have fresh vegetables. I have horses, dogs, cats and 2 fish tanks. They all keep me very busy, especially my boys! I try to spend all of my weekends with the boys since I don't see them much during the week.
