Main Dishes

No Bake Boiled Spaghetti Squash

101

I find it too difficult to cut a raw spaghetti squash. My solution is to boil it til tender. Just use a large pot and be sure squash is floating. The amount of time depends on the size of the squash. Check for tenderness with a paring knife. When the knife easily goes through the skin it is done. Let cool completely before handling after draining the water. Cut as usual and remove the seeds.

2
1 spaghetti squash
oil or margarine
garlic
spaghetti sauce
parmesan cheese
salt and pepper
I have always boiled my spaghetti squash. The oven uses so much electricity and it heats up the kitchen much more than boiling something on the stove does. I also find it quite difficult to cut a raw squash as opposed to the ease of cutting it after it is cooked tender. Place the squash into a pot of water. Bring to a boil. Depending on the size of your squash it will take from 35 to 50 minutes to cook through. After about 30 minutes check it by sliding a knife into the squash. You want it to boil until very tender and the knife easily punctures the skin and goes through. Once tender, drain the water and remove the squash from the pot onto a cutting board. Allow to cool so you can easily handle it before trying to cut the ends off and then cutting it in half. Now that your squash is cut in half, use a ice cream scoop to scoop out the seeds Then it is just a matter of using a fork to pull the squash away from the skin. Discard the skin and you are left with wonderfully tender and nutritious spaghetti squash. You can freeze the squash for later use. Or eat right now. Look on your favorite recipe site for recipes. I like to toss mine with garlic and butter. Yum!! Or, tonight I am in the mood for a nice tomato sauce and wine.
Nutritions

Calories
16

Sodium
9mg
0% DV

Fat
0.2g
0% DV

Protein
0.3g
0% DV

Carbs
3g
1% DV

Fiber
1.0g
4% DV

Comfort food at its best! The ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients. The flavorful rice, vegetables, and chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for a hearty, family-friendly dinner any night of the week!

3/4 c salted butter
1 onion
4 cloves garlic
1/2 c all purpose flour
3 c low sodium chicken broth
12 oz cream cheese
2 t fresh thyme
1 t fresh rosemary
1 T Dijon mustard
1 1/2 t kosher salt
1/2 t black pepper
4 c cooked shredded chicken
4 c cooked long grain white rice
4 c frozen baby broccoli florets
2 c coarsely crushed Ritz crackers ( mixed with 2 T melted butter )
10
  • Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
  • In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is...
    See the full directions on my site
Nutritions

Calories
1348

Sodium
1443mg
60% DV

Fat
59g
91% DV

Protein
56g
113% DV

Carbs
141g
48% DV

Fiber
7g
31% DV