Spaghetti squash

Figure a way to cook spaghetti squash - cook it as normal and use it as you will for the first time. Take the leftovers, for me enough for the two of us, and a cast iron fry pan and melt about 1/2 inch of butter. Add the squash and sprinkle on as much oregano as you like and toss it around in the pan to absorb the butter. Add this to a baking dish and grate Manchinco cheese mixed in. Top with Parmesan cheese - goes really well with Manchinco cheese. Bake this until the cheeses melt - 350 for about 15 minutes, while you cook the rest of the meal.

I did not add specific amounts because everyone would like it different. This is definitely made to taste and specifically to use leftovers. Two of us would never finish a whole squash ourselves in one meal anyway.

My wife and I have also become fond of spaghetti squash and I'm going to try growing some this year along with butternut squash. I cut it in half remove the seeds and bake it face down in a baking dish with abut 3/8" of water. Once done, I separate the insides with a fork and add my meat sauce topped with parmesan cheese. Unless you are really hungry a small one will feed a coup;e just fine with a bowl of salad on the side with a nice dry red wine. This also does well with a chicken or shrimp alfredo sauce with white wine. GF

I haven't tried raising them - no room for the vines, and have never seen a 'little one' in the store. Thus we always have leftovers. Yes, I cook them much the same way you do. Basic to any hard squash.

I enjoy them and all squash really butter salt and brown sugar

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1/2 inch of butter off the stick or 1/2 inch of butter in the skillet? Seems lile the leftover squash could hardly absorb that much. LOL

You are right, 1/2" off the stick. I didn't catch that one.

We still have a bushel or so of spaghetti squash left. I guess we need to get them rotated in more often.
The girlfriend found a variety a couple years ago that are smaller so one makes a meal for the both of us with a little left for lunch.
These are about 6" long and 4-5" across.
I will post the variety as soon as she gets the box of seed packets back out.. But I think it's Hasta le pasta.

I grow and sell them. I also love to eat them. I have 3 left from my fall crop that I need to eat before they go bad. I cook mine in the microwave. Stab the squash 4 or 5 times with a knife, then cook whole in the microwave about 15 minutes for the average size.
My favorite is regular spaghetti meat sauce (ground venison ) over it. White sausage gravy is also good. I need to plant my spring crop next week.
Cook green eggplant in your spaghetti sauce till it is mush. It gives the sauce a better texture and flavor.

Placed to the side on the BBQ grill, wrap in foil and split and packed with butter and garlic salt.

With lots of slap your mama.

We love spaghetti squash. There's so many things you can do with it. Boil, bake or nuke it, shred, add olive oil, salt, (pepper, if you like), some good Italian cheese or cheeses, and serve as a side. Cook, add a meat sauce, and a good one dish dinner. It's a great veggie, all I can say. Oh yeah, to add, the idea of zucchini cooked down in the sauce seems really good and interesting. Have to try that.