5 Unexpected Ways to Cook with Spaghetti Squash

From muffins to hashbrowns to quiche, spaghetti squash is an easy vegetable to master. Keep it simple with olive oil, herbs and spices, or try these fun recipe ideas below. - McCormick Test Kitchens  

 By now, you've probably tried spaghetti squash. But we're here to tell you that this versatile gourd is much more than a low-carb pasta substitute. Here's the deal: Just slice the squash in half, roast it and then make one of these 5 creative recipes.

Halve 2 spaghetti squash; remove the seeds. Oil the inside of the squash with 1 tablespoon olive oil. Roast cut side down in a 400°F oven for 20 minutes. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 onion; sauté until tender, 4 to 5 minutes. Add 3 cloves minced garlic; cook 1 minute more. Add 1 pound Italian sausage, one (14-ounce) can diced tomatoes; sauté until the sausage is fully cooked, 5 to 7 minutes. Season with 1 teaspoon oregano, and salt and pepper to taste. Spoon the sausage filling into the center of the squash; top each half with 1/3 cup grated mozzarella cheese. Bake until the cheese is melty, the filling is bubbly, and the squash is very tender, 15 to 20 minutes more. 

Measure out 3 cups cooked, shredded spaghetti squash. Place it in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer the squash to a medium bowl; add 1 whisked egg. In a medium skillet, heat 2 tablespoons of butter over medium heat. Add ½ thinly sliced sweet onion; sauté until tender, 4 to 5 minutes. Reduce heat to low and add the spaghetti squash, stirring constantly. Continue cooking until the squash and onions are lightly golden (you can add another 1 tablespoon of butter if you like); season with salt and pepper.

Grease a muffin pan with nonstick spray. Preheat the oven to 350°F. In a large bowl, whisk ½ cup neutral oil (such as vegetable, coconut or olive), ¾ cup sugar and ¼ cup brown sugar to combine. Beat in two eggs and 1 teaspoon pure vanilla extract. Add 1 ¾ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon and ¼ teaspoon ground ginger; mix to combine. Fold in 1 ½ cups cooked, shredded spaghetti squash. Divide the batter evenly between 10 muffin cups. Bake until a toothpick inserted into the center comes out clean, 18 to t20 minutes.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 thinly sliced onion; sauté until tender, 4 to 5 minutes. Measure out 4 cups cooked, shredded spaghetti squash; place in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer to a large bowl with the cooked onions. Stir in 1 cup ricotta cheese, 1½ cups shredded mozzarella, 3 whisked eggs, and season with salt and pepper. Pour the mixture into a greased 9-by-9 inch casserole dish (or four 6-ounce individual ramekins). Top with 2½ cups marinara sauce and ½ cup grated Parmesan cheese. Bake at 375°F until the cheese is golden and the sauce is bubbly, 20 to 25 minutes.

Preheat the oven to 375°F. Measure out 3 cups cooked, shredded spaghetti squash. Place it in the center of several layers of paper towels. Squeeze the squash well to drain excess moisture. Transfer to a large bowl; stir in 1/3 cup flour. Add 1 egg white and 1/3 cup shredded Jack cheese. Press the mixture into a 9-inch pie plate. Bake until it just begins to turn golden at the edges, 12 to 15 minutes. Add 2 cups chopped bell peppers (any color or combo) and ½ cup sliced scallions on top of the crust. In a medium bowl, whisk 5 eggs and 1/3 cup milk to combine. Season with salt and pepper, and pour over the vegetables. Top with ¼ cup grated Parmesan cheese. Bake until the egg is just set, 25 to 30 minutes more.