Spaghetti Squash

Spaghetti Squash Latkes

Spaghetti squash latkes, who would have thought? Zakah Glaser, that’s who; and I thank her for the recipe I found on

I have to say that these were good the first day, but they were excellent as leftovers.  I have no idea why this was true, but that bodes well for making these in advance for a party or other gathering and then warming them up for serving.

Spaghetti Squash Latkes

Zakah Glaser on

1 spaghetti squash (from Highland Orchards)

1 onion, grated

2 eggs (from Highland Orchards)

1/4 oat bran

1 1/2 tsp. salt

1/2 tsp. black pepper, to taste


Slice the squash in half, scoop out the seeds, place face up in a baking pan and bake for 1 hour at 450ºF.

Let squash cool, then scoop out squash and mix with remaining ingredients.

Coat skillet with vegetable spray or oil and drop mixture by spoonful into pan. Brown well on both sides. Drain on paper towels.

Serve and enjoy!

Categories: Hanukah, Jewish Holiday, Main Dish, Recipe, Spaghetti Squash, Vegetarian | Tags: | Leave a comment

Cincinnati Chili with Spaghetti Squash

Cincinnati chili…ahhhh. For someone who does not each much beef, I sure love Cincinnati chili. I wouldn’t dare try to substitute ground turkey or soy granules.  For Cincinnati Chili, it needs to be beef.


But, it does not have to be spaghetti.  Never thought I’d hear myself say that. Spaghetti squash made a totally satisfying, and healthier alternative. I like my chili to be 5-way – chili, spaghetti (squash), beans, onions, and cheese (To keep it kosher, omit the cheese).


What a treat!!

Cincinnati Chili with Spaghetti Squash

Slightly adapted from Food Network Magazine

1 medium spaghetti squash, locally grown

1 small onion, finely chopped

1 tablespoons vegetable oil

2 cloves garlic, chopped

1 pound ground beef chuck, grass-fed if possible

2 tablespoons tomato paste

1 tablespoon chili powder

1 tablespoon cocoa powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1 28 -ounce can diced tomatoes

1 15 -ounce can kidney beans, drained and rinsed

Oyster crackers and shredded cheddar cheese, for topping
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash, place cut-side down on a cookie sheet. Roast for 30 minutes, let cool slightly, then scrape into strands.

Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside.


Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.


Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.


Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese. Enjoy!


Serves 4.

Categories: Main Dish, Recipe, Spaghetti Squash | Leave a comment

Spaghetti Squash with Chickpeas, Sauteed Greens, Feta and Couscous

I love volunteers in my garden!  In this case I mean plant volunteers, but human volunteers are always welcome!

The volunteer I am referring to was a spaghetti squash.  I only planted butternut squash this year, but a variety of squashes grew in both the garden and the compost pile, babies from last years crop.


Last year I made a nice side dish, spaghetti squash with honey and feta.  This dish is related to that one, but uses the squghetti squash as the featured item in the main dish.  It is an adaptation of the Smitten Kitchen’s Moroccan-spiced spaghetti squash, using some of her suggestions and some of my own.


To be honest, when I first made it and tasted the spiced spaghetti squash alone, I wasn’t sure about it, it didn’t seem all that flavorful.  But once all the ingredients were added together, it was a treat to eat and we thoroughly enjoyed it.

Spaghetti Squash with Chickpeas, Sauteed Greens, Feta and Couscous

1 (3.5-4 lb) spaghetti squash (from the garden)

4 Tbsp unsalted butter

2 garlic cloves, minced (from the garden)

1 tsp cumin

1/2 tsp coriander

1/8 tsp cayenne

3/4 tsp salt

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

10 oz greens (I used a mix of spinach and kale)

4 oz feta, crumbled

1 cup couscous, preferably whole wheat

Preheat the oven to 375F.

Cut the spaghetti squash in half lengthwise.  Remove and discard the seeds. Place face-down on an oiled baking pan or sheet.  Cook for 40 minutes.


Meanwhile, melt the butter in a small saucepan over medium heat.  Add the garlic and cook, stirring, until it is just golden.  Stir in spices and salt and remove from heat.


Cook the couscous according to package directions.  Fluff with a fork.

Scrape the spaghetti squash pulp into a large bowl, separating the strands as they are removed.


If there is a lot of moisture in the bottom of the bowl, place the spaghetti qhash in a colander to drain some of it off.  Then, toss with the spiced butter and the chickpeas.


Heat the olive oil in a large non-stick skillet. Add the greens and a dash of salt and saute til just wilted (only a minute or 2).  Remove from heat.

For each serving, place couscous in the bottom of a shallow bowl or on a plate.  Top with 1/4 of the greens and 1/4 of the spaghetti squash mixture.  Pass the feta for  people to add at their place.  Enjoy!


Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Spaghetti Squash, Spinach, Vegetarian | 1 Comment

Spaghetti Squash with Honey and Feta

This post initially appeared in December as a guest blog on Rantings of an Amateur Chef.  I am reposting it here in case you missed it there.

In my garden I grew both large and small spaghetti squashes.  While the large ones go into main dishes, small spaghetti squash are useful for side dishes when it is just three of us in the house.  When I made my honey orange roasted chicken, I decided to make a spaghetti squash as a side with mediterranean flavors to compliment the chicken.  A little honey to brighten the squash and feta to add some sharpness.

Spaghetti Squash with Honey and Feta

1 small spaghetti squash, about 1 – 1 1/2 lbs (from the garden)

Olive oil

Kosher salt and freshly ground black pepper

2 Tbsp honey (local)

2 to 3 ounces feta, crumbled

Preheat the oven to 350F.

Cut the squash in half lengthwise, scoop out the seeds.  Brush with olive oil, season with salt and pepper.

Place face down in a baking dish.

Bake for 30 minutes, til a knife inserted into the skin goes in easily. Remove from the oven.

Allow to cool a little.  Use a fork to remove the “strands” into a bowl.

Add the honey, mix in well.

Heat the squash in the microwave for 1 minute.  Stir in the feta.  Serve immediately and enjoy!

Serves 2 – 3 as a side dish.

Categories: Kosher, Recipe, Spaghetti Squash | Tags: , | 1 Comment

Spaghetti Squash and Turkey Bacon Casserole

Spaghetti squash were the first of my winter squashed to be ready for harvest.  This is the first year I grew them and was surprised by how early they were ready.  The first picture was about a month ago, before it was ripe.  I just wanted to show how cheery they were in the garden, like little (or big) balls of sunshine.

I harvested about 8, varying in size from perfect single person serving to large enough to feed the family.  So I will be trying a few different uses of spaghetti squash.  This recipe is one I have done a few times, and I think I have finally figured out all the adjustments to make it just right.  After years of trying different brands, I have finally found a turkey bacon we all like – Godshalls.  They even make a maple turkey bacon that would also be very good in this recipe.

Spaghetti Squash and Turkey Bacon Casserole

1 spaghetti squash – 3 – 4 lbs (from the garden)

1 tsp olive oil

1 garlic clove, minced

Pinch of kosher salt

Pinch freshly ground black pepper

8 ounces turkey bacon, cooked according to package directions.  You want the bacon as crispy as possible.

1 egg, beaten (from Farmer Kim)

1 cup low-fat cottage cheese

1/2 cup Gruyere cheese, grated

Preheat the oven to 375F, with the rack in the middle.  Place the whole squash in a baking dish and bake about 40 minutes to 1 hour – until a paring knife can easily be inserted through the skin.  Remove from oven and let cool – at least 10 minutes.  Reduce oven temperatureto 350F.

Cut the squash in half lengthwise.  Scoop out the seeds with a spoon.  Scrape the flesh of the squash with a fork to remove all the spaghetti-like strands. wrap with paper towels and squeeze out excess liquid.

In a bowl, toss with olive oil, garlic, salt and pepper.  Add cottage cheese and egg.

Crumble the turkey bacon into bite-size pieces.

In a 9″ square baking dish, layer half of the squash mixture.

Sprinkle on half the bacon pieces.

Repeat the layers, then sprinkle on the cheese.

Bake for about 25 minutes, until cheese is bubbly and golden.  Enjoy!

Serves 6-8.

Categories: Main Dish, Recipe, Spaghetti Squash | Tags: | 2 Comments

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