ISO: Baked Spaghetti Squash Recipe (Oct. 2000)

[tuff2000]

I was doing a search on spaghetti squash, and their was mention of a Baked Spaghetti Squash recipe with tomatoes and olives. If anyone has this, would you mind posting it?
Also, any good recommendations for spaghetti squash would be greatly appreciated. I just love all these seasonable veggies
TIA

[dcornelius]

It is in the Sept issue and is not even listed in the index I don't think cause it is just a little side dish to go with a main recipe but here ya go!


* Exported from MasterCook *

buttered spaghetti squash

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 three lb spaghetti squash
1 tablespoon butter
2 teaspoons sugar
1 teaspoon lemon peel -- grated
1/4 teaspoon salt
1/4 teaspoon black pepper



cut squash in half and place it and 1/4 cup water in microwave safe baking dish and microwave on high for fifteen min or until tender when pierced. Scoop out "meat" of squash and toss with rest of ingredients.

Description:
"light and yummy!"

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Per Serving (excluding unknown items): 168 Calories; 12g Fat (61.8% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 668mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

[tuff2000]

Thanx for the help, but actually there is a baked spaghetti squash recipe from October 2000. Thanks again though

[dcornelius]

you did say any recipe would be appreciated.....

[tuff2000]

I am sorry, I didn't mean it like that. I really do appreciate it, I don't know what I was thinking! My room-mates are driving me "literally" out of my mind here Sorry. And thanks again.

[dcornelius]

Hope ya find the recipe ou are looking for!

[bossmom]

Here it is (I think!???):


Baked Spaghetti Squash With Tomato Sauce and Olives (CL/ Oct 2000)

1 spaghetti squash (about 3 1/4 pounds)
1 1/2 TBSP olive oil
1 cup minced fresh onion
1 tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
dash of crushed red pepper
3 garlic cloves, minced and divided
1 cup dry red wine
1/2 cup water
1/3 cup coarsely chopped pitted kalamata olives
1 TBSP capers
1/4 tsp freshly ground black pepper
1/8 tsp salt
1 (28-oz) can crushed tomatoes, undrained
1/4 cup (1 oz) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

1) Preheat oven to 375 degrees

2) Pierce squash with a fork. Place squash on a baking sheet; bake at 375 degrees for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 6 cups. Keep warm.

3) While squash is baking, heat oil in a large nonstick skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper; saute 5 minutes. Add 2 minced garlic cloves, wine, and the next 6 ingrediants (wine through tomatoes); bring to a boil. Reduce heat, and simmer until thick (about 30 minutes). Discard bay leaves. Serve sauce over squash.

4) Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle over each serving. Yield: 6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon topping)

Calories 128 (28% from fat); FAT 3.9 g (sat 1.2 g, mono 1.9 g, poly 0.6g);PROTEIN 4.9g; FIBER 3.5g; CHOL 3mg; IRON 2.2.mg; Sodium 505mg; CALC 159mg

[tuff2000]

Oh my gosh, that is it! Thank you so much bossmom!

[Meg O'C]

There are some great spaghetti squash recipes in the October 98 issue. I made this one as a side with london broil last night:

Spaghetti Squash-And-Vegetable Gratin
1 tsp olive oil
3 c diced zucchini
3 c sliced mushrooms
3/4 c shredded part-skim mozzarella, divided
1/4 c chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
1 14.5 oz can no-salt-added stewed tomatoes, undrained and chopped (I just just a can of diced)
3 c cooked spaghetti squash
Cooking Spray
1/2 c fresh bread crumbs

1. Preheat oven to 450.
2. Heat oil in large non-stick skillet over medium-high heat. Add the zucchini and mushrooms; saute 10 minutes. Remove from heat. Add 1/4 c cheese, parsley, salt, pepper, garlic and tomatoes.
3. Combine 1/4 c cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 and 1/2 quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 c cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450 for 15 minutes or untill bubbly. Yield: 6 1-cup servings.

Calories: 116 (29% from fat); FAT: 3.7 g (sat 1.7 g, mono 1.3 g, poly 0.4 g): PROTEIN 6.6 g; CARB 15.9 g; FIBER 2 g; CHOL 8 mg; IRON 1.7 mg; SODIUM 311 mg; CALC 148 mg

It was delicious and we are happily eating the leftovers tonight too! I plan to try the Spaghetti Squash Cake with Orange-Cream Cheese Glaze with the leftover squash tomorrow night (recipe also from 10/98).

[ErinM]

For anyone who read my humourous spaghetti squash incident last week, I wanted to post an update. After obtaining another squash, I decided to try again. I did microwave the squash, not sure for how long, since I have a sensor cook microwave. It was still a bear to cut in half, but I did manage to cut it. Although it was not equally in half, but I didn't care too much. Scooped out as much of the seeds as I could, THAT was hard and darn stringy too, but persevered. Baked it, let it cool, and then proceeded to make the above recipe (Spaghetti Squash and Vegetable Gratin)

All I can say is YUM!!! The casserole creates a lot of juice when it's baked, but that was OK in my book. I'm looking forward to leftovers, and I found out I like spaghetti squash! I followed the recipe pretty closely but I didn't meaure anything, and I know I used more garlic than it called for. I may have also used less cheese. And I used dried parsley cuz that was all I had.

Regardless, thumbs up!

[Meg O'C]

Hi Erin,
Glad you liked the Spaghetti Squash and Vegetable Gratin. I made it again last weekend for the first time in about a year. I subbed some red and green pepper for some of the zucchini and really liked it with the greater variety of vegetables. DH and I really do love this dish too. I refrigerated our leftovers in the same dish I had baked it in and then the next day before reheating I just sopped up some of the extra liquid with paper towels.

BTW, I like the result I get when I bake the spaghetti squash in the oven as opposed to microwaving it. The squash itself seems less mushy when baked.

[ErinM]

Mmm, red and green pepper. I'll have to keep that in mind for next time!

I'm glad you like the oven method better. I had a feeling the microwave would not make it as nice as the oven would. I grew up on strictly microwaved vegetables, and I can't say that inspired any kind of love of them in me. Since I've started doing things on my own, I've discovered I like them a lot more than I thought I did, which is good for any vegetarian to find out! Thanks!

[adrianna!!]

Just wanted to say you should try the Greek Style Spaghetti Squash Salad that is in the recipe search. It is great...served room temp or even cold with feta cheese...YUM!