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Topic Summary

Posted by: BensMom
« on: September 23, 2019, 07:14:06 AM »

I just did the one and it was plenty. I made it with a sherry cream sauce and sausage. It was good. I didn't mix it all together so I have the squash and sauce separate now. I'm making chicken taco bowls for tonight and will put the plain spaghetti squash out as an option to put in the bowls instead of rice.
Posted by: Macabre
« on: September 22, 2019, 11:41:08 PM »

I would do two. I notice that they seem to reduce in volume the day after being cooked.
Posted by: Macabre
« on: September 22, 2019, 11:40:16 PM »

Hereís my go-to:

Can of diced tomatoes (drained). A can that included onions with the tomatoes is great.
Sliced or halved kalamatas
Spices. I hate oregano, but if you like it, it would be a logical choice.

You could sautť an onion (red would be prettty!) with some prepackaged Julianne carrots to add to it. Or other veggies.
Posted by: BensMom
« on: September 21, 2019, 03:24:54 PM »

Just came here looking for recipes and see that I posted a year ago that this was going to be my next food to try. Well I finally actually have one (2 actually because I didn't know how much I'd need). I'm cooking it today but will make it into a meal tomorrow. I don't want to use it like spaghetti with just marinara sauce. I'm not in the mood for that right now and think I'll just compare it to spaghetti and won't like it. I may do some kind of white/cream/cheese sauce. Or maybe something Mexican. So I'm looking for recipes, but might wing it with something.
Posted by: becca
« on: August 28, 2018, 07:51:19 AM »

I find that spaghetti squash pairs well with sweet sausage, as well as Italian cheeses or a creamy sauce.
Posted by: BensMom
« on: August 24, 2018, 03:30:02 PM »

I think this will be my next food to try. I'm a picky eater and have tried to conquer some foods over the last 20 years. I now love beans and I like broccoli too. I will never conquer fish. I just can't. But more veggies would be good. Oh, and I love lentils. I wasn't afraid of them--I had just never been served them or had a chance to try them.
Posted by: SilverLining
« on: August 22, 2018, 04:27:27 PM »

Raising to see if anyone wants to add some recipes.

I had been planning to cook the squash in my ipot, then just put butter on and serve with garlic bread. But namelessís recipe looks delicious, so I think Iíll try that.

Here are the Instant Pot directions I followed.

7 minutes on steam, then QR. Instructions were that if it wasnít soft enough steam again for 1 or 2 minutes. Having never had this squash, I wasnít sure but it seemed soft enough. Turned out a bit al dente. But I enjoyed it.
Posted by: SilverLining
« on: January 13, 2012, 09:34:58 AM »

When my four year old granddaughter was here she was giving me directions of how to prepare spaghetti squash.  Next time I see her I'll ask because the first time I was to busy laughing to actually listen.  I only remember her directions ended with "and voila!  eat it!"
Posted by: GoingNuts
« on: January 13, 2012, 06:24:02 AM »

I should give it another try.  I love it, but nobody else in the family does.   :disappointed:
Posted by: becca
« on: January 12, 2012, 10:25:19 PM »

If you like sweet sausage, I just have it with spaghetti sauce with sweet Italian turkry sausage.  I spqeeze the sausage out of the tubes and brown it, then add the sauce.  Lots of fresh grated romano cheese.  The sweetness of the sausage pairs well with the sweetness in the squash, IMO. 
Posted by: nameless
« on: January 12, 2012, 09:15:40 PM »

here's the recipe I did tonight, though I winged it some b/c I was making just a bowlful, not a whole recipe.

2 TB olive oil (I didn't use this much at all)
2 shallots, diced small
2 minced garlic cloves
1 tsp chopped FRESH thyme
6 cups roasted/shredded spaghetti squash
1/4 chopped fresh parsley
2 TB-1/4 cup grated parmesan (I used fresh grated and it was nice and melty)
kosher/sea salt/pepper

Saute shallots and garlic in olive oil until soft. Lower heat so you don't toast them. Add spaghetti squash, a little more olive oil to moisten, thyme. Toss/saute until heated through. Toss in parmesan and parsely. Salt and pepper at will.

Posted by: hezzier
« on: January 12, 2012, 08:31:01 PM »

I eat it in place of spaghetti noodles with tomato sauce.  The kids still prefer noodles.

I'll be interested in reading some new suggestions.
Posted by: nameless
« on: January 12, 2012, 07:45:50 PM »

Not sure why - but I've never had spaghetti squash! I roasted some tonight and OMG! I LOVE IT!  I really could just eat it all straight!

Tonight I sauteed up some shallots and garlic in olive oil, then tossed with thyme and parmesan and the squash threads with some parsley. YUMMEH!

I also have a recipe for squash pancakes - little bit of flour, southwest spices - cooked up like a potato pancake. That's tomorrow for lunch.

What are some of your favorite recipes?