Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Monday, December 19, 2011

Spaghetti Squash

I'm crying uncle.  I'll eat any vegetable.  I'll munch on turnips raw.  I've even grown to like brussel sprouts and lima beans.  I've been staring at the spaghetti squash in the basket for weeks.  I have never been a fan of them, not since low-fat "healthy" experiments by my mother as a child.  Does anyone have a killer spaghetti squash recipe to share with the group?


  1. I have never had luck with spaghetti squash until I tried this recipe. I actually used both spaghetti squashes I had (one from about a month ago and one more recent). I kept all the other amounts the same as those on the actual recipe. I added northern beans for protein and a little white wine for a kick. It was a complete meal and everyone in the house loved it.

  2. We LOVE it in our house. WAY ahead of turnips, brussel sprouts or lima beans. Mostly I just bake it and sprinkle some salt and parm on top and we each eat right out of our own half. But attached is a 'killer' recipe that I also make sometimes. Not super easy, but so worth the time.

    Spaghetti Squash with Peas and Almonds

    1 large spaghetti squash
    1 tablespoon extra-virgin olive oil
    1 medium red onion, halved and sliced
    14- to 16-ounce can diced tomatoes, undrained
    1/2 teaspoon grated fresh ginger
    l/2 teaspoon dried basil
    Dash nutmeg
    1 teaspoon good-quality curry powder
    Salt and freshly ground pepper to taste
    3 tablespoons chopped fresh parsley
    1 1/2 cups thawed frozen green peas
    1/3 cup slivered toasted almonds

    6 servings. Preheat the oven to 375 degrees.
    Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake for 40 to 50 minutes, or until easily pierced with a fork. When cool enough to handle, scrape the squashes lengthwise with a fork to remove the spaghetti-like strands of flesh.
    Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.
    Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top.

  3. Hi, Stephanie,

    I like to use spaghetti squash AS spaghetti, and serve it with your favorite spaghetti sauce, just a simple marinara is nice.

  4. I'll second Natasha--last night I braved last week's spaghetti squash by treating it as spaghetti--topped it with (fake meat) bolognese sauce and parm!