Spaghetti squash is an interesting vegetable to say the least. Not only is it ever-so-tasty, but the uniqueness in that when you cook it, the flesh comes out looking like strings of long spaghetti. Some may say that’s just strange, but we call it “delicious.”
Whether you are a spaghetti squash veteran or a newbie, the following are 4 scrumptious recipes outlining how to cook this amazing dish that are sure to please both young and old alike.
1. Maple Syrup Baked Spaghetti Squash
This simple recipe can be used over & over without you tiring of it. In fact, duplicate this recipe with other squash for lovely side dishes.
Type: Side dish recipe
Prep Time: 8 min
Cook Time: 45 min
Yield: 4 servings
- 1 spaghetti squash
- 1/2 cup butter
- 1 cup maple syrup or brown sugar – or a combination of both
- dash ground ginger
- 1/4 tsp ground cinnamon
- salt and pepper – to taste
- dash cayenne pepper – optional
- Preheat oven to 350 degrees F.
- Slice squash in half and seed the inside, cleaning out center. (*Tip: Separate seeds from innards of squash, and roast up for a snack or garnish.)
- Slice squash into quarters.
- Place seeded squash into a greased casserole pan or onto a baking sheet.
- Combine butter, brown sugar or maple syrup, ginger and cinnamon, with some salt and pepper, to taste, and cayenne pepper, if desired.
- Fill the hollows with 3/4 of the sugar mixture.
- Bake for about 45 min or until the squash is fork tender and slightly browned.
- When baked through, remove from the oven and sprinkle squash quarters with remaining sugar mix, and serve hot.
So simple and flavorful, you’ll love this recipe for maple syrup baked spaghetti squash time and time again.
2. Spaghetti Squash And Ricotta Stuffed Ravioli
Such a fun recipe to make, this spaghetti squash and ricotta stuffed ravioli will knock everyone’s socks off with a lovely pasta sauce of your choice.
Although it sounds complicated, this recipe is relatively simple with the usage of prepared wonton wrappers, easily found in your produce section at your grocer.
Type: Entree recipe
Serve With: Tomato Sauce and fresh, crusty Italian bread
Prep Time: ~ 30 min
Cook Time: 45 min to roast squash + 5 min to boil ravioli
Yield: 30 – 36 ravioli
- 1/2 spaghetti squash – seeded and roasted
- 1 pkg won-ton wrappers
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 1/8 tsp ground nutmeg – freshly grated is best
- 1/8 tsp cayenne pepper
- 1 tbsp freshly chopped parsley + garnish
- 1 bay leaf
- freshly cracked black pepper – to taste
- 1 tsp sea salt for boiling water + to taste
- bench flour
- water to boil + to wet edges of ravioli with your finger when sealing them
- Preheat oven to 350 degrees F. Roast the spaghetti squash with olive oil, salt and pepper, to taste for 45 min or until knife tender in a casserole dish or on a baking sheet.
- After roasting the squash, wait until it is just cool enough to handle. Remove flesh from skin of squash into a mixing bowl. Discard skins.
- Prepare a large pot of water with 1 tsp sea salt.
- Combine squash with ricotta cheese, 1 tbsp olive oil, ground nutmeg, cayenne pepper, freshly cracked black pepper, sea salt and parsley.
- On your clean counter-top or cutting board, sprinkle bench flour lightly, and place one won-ton wrapper down.
- Mound about 1 heaping tsp of squash mixture in the middle of the won-ton wrapper. (*Tip: Don’t overfill ravioli. They may burst open in water & fall apart.)
- With your clean finger or a pastry brush, lightly dampen edges with water.
- Place a 2nd won-ton wrapper on top and firmly press the edges together until they are sealed well.
- Onto a flour-dusted baking sheet, place the ravioli, so they aren’t touching. Repeat with remaining stuffing or won-ton wrappers are all used up.
- Once boiling, add half of the ravioli to the water, one by one. Leave the water on high heat to keep it from decreasing in temperature too much.
- Once the water comes back up to a boil, allow ravioli to simmer for about 1 more min, or until they float to the top.
- Using a slotted spoon or strainer, gently remove ravioli to the serving bowl and cover in half of your sauce. In this instance, I used homemade tomato sauce. (*Tip: A great alternative to tomato sauce is a brown butter and sage sauce.)
- Repeat remaining ravioli.
Top serving bowl with Parmesan cheese and/or chili flakes, or let each person choose for themselves. An impressive recipe for the family and dinner guests.
3. Roasted Spaghetti Squash Soup
This creamy, dreamy soup is perfect as an appetizer or with a sandwich or soup. Equally perfect for a filling meal, this soup can double as a lunch or dinner.
Type: Soup Recipe
Serve With: fresh, crusty bread
Prep Time: 18 min
Roast Time: 45 min
Cook Time: 25 – 30 min
Yields: 4 – 6 servings
- 2 spaghetti squash – about 3 lbs
- 4 tbsp butter
- white portion of 2 leeks – chopped
- 3 tbsp fresh ginger – peeled and minced
- 1 cup white potatoes – cubed
- 1/2 cup carrots – finely diced
- 4 – 5 cups chicken broth
- 3 tbsp brown sugar
- salt & pepper – to taste
- dash cayenne pepper
- dash ground cinnamon
- 1 cup heavy cream
- parsley – chopped
- toasted pumpkin or squash seeds
- In a buttered casserole dish, bake 2 halved & seeded squash on 350 degrees F for roughly 45 min or until knife tender.
- In a soup pot on medium heat, melt butter.
- Add and cook until tender, leeks, ginger, potatoes and carrots.
- Scrape squash flesh out of the shells, and add 3/4 of the squash into the pot with about 3 – 4 cups chicken broth, and brown sugar.
- Simmer and cook for about 20 – 25 min, breaking down the squash.
- Puree soup with an immersion blender, or carefully pour into a standing blender until smooth.
- Return the soup to the pot, and stir in 1 cup broth, cayenne pepper, cinnamon, salt and pepper, to taste.
- Heath the soup through.
- Just before serving, stir in the remainder of the squash with strings separated, and heavy cream.
- Garnish with chopped parsley, and toasted pumpkin or squash seeds, if desired.
A creamy and hearty soup that’s filling enough to eat as a meal, or wonderful alongside a salad or sandwich.
4. Spaghetti Squash Stuffed With Sausage And Fruit
Type: Entree or Side Dish Recipe
Prep Time: ~ 20 min
Cook Time: 45 min
Yields: 4 servings
- 1 spaghetti squash – halved and seeded
- 1/2 lb mild Italian sausage or pork sausage – removed from casings
- 2 tbsp olive oil
- 1 tsp onion – minced
- 2 1/2 cups bread cubes – toasted or stale
- 1/4 cup celery – diced and sauteed
- 1 tbsp parsley
- 2 tbsp butter – melted
- dash salt and pepper
- 1/4 tsp ground sage
- dash cayenne pepper
- dash ground cloves
- 2 tbsp chicken broth
- 2 tbsp cheese – Parmesan or mozzarella
- Preheat oven to 375 degrees F.
- In a greased baking dish, place spaghetti squash halves, cut side up, and brush with 1 1/2 tbsp olive oil.
- Bake for about 35 min or until knife tender.
- Prepare the sausage and fruit mixture by using about 1/2 lb pork or mild Italian sausage removed from the casings, and gently saute sausage in a frying pan until barely cooked through. Use a wooden spoon or spatula to break sausage up – about 9 min.
- Remove sausage from pan to drain on a clean, dry paper towel, if there is a lot of excess fat rendered in the pan from the sausage. This will depend upon the fat content in the sausage you use. Remove excess fat from pan and return sausage to pan.
- Add firm, diced apples and a firm, diced pear, and stir until fruit is slightly tender.
- Removing pan from stove top, add to the fruit and sausage, bread, onion, melted butter, sauteed celery, parsley, sage, salt and pepper, cayenne, cloves, broth, and Parmesan cheese (if that’s the cheese you’ve chosen to use). Combine thoroughly.
- Remove squash from oven and scoop out spaghetti squash strings, being extremely careful not to tear the squash skin.
- Fluff squash strings as much as possible, trying not to break them.
- Bake in the oven on 375 until a golden crust forms. Serve hot.
This is a very impressive looking entree for 2, or a side dish for many. A very unique combination of ingredients makes this spaghetti squash stuffed with sausage and fruit a magical dish.