It was the last man standing. Well, actually, it was the last vegetable standing. After the snowfall that snuck up on us like a teenaged farm boy on an unsuspecting, sleeping cow (Do people actually go cow-tipping? Someone please educate this urban gal.), our lone spaghetti squash stood like a stalwart soldier amidst the wreckage of shriveled tomatoes and wilting basil leaves. Thanks to the suggestions of Twitter and Facebook friends, I slipped a piece of cardboard between the squash and moist soil earlier in its growing cycle to stop it from rotting. When my husband cut it from the vine a few days ago, it was a light sunshine yellow with barely a blemish. It was as though it was begging to be cooked and paired with items I associate with autumn – apples and toasted pecans.
One of the most traditional ways to serve spaghetti squash is under a ladleful of tomato sauce. This is a wonderful preparation, one I could never tire of. However, the fresh crispness of the vegetable lends itself to a variety of flavorful combinations. Some of our favorites are southwestern (with chipotle peppers and queso fresco cheese), Mediterranean-style (with feta, spinach and cannellini beans) and a version with Gorgonzola, dried cherries and Pecans. Don’t ask me to pick a favorite. I just can’t do it.
While spaghetti squash can be roasted in the oven like butternut or acorn squash, I like to take the cheater’s route on busy weeknights. Simply place the squash in a microwave safe dish and cook for about 15 minutes. Once the squash is cool enough, cut it in half, scoop out the seeds, grab a fork and start twisting. Out come the thin strands that give this squash its name. Pour in your favorite vinaigrette and toss with any variety of vegetables, cheese or nuts. While this works beautifully as a weeknight side dish, consider it for your next dinner party or as an addition to your holiday feast.
The recipe:
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.
In a small bowl, whisk together, olive oil, vinegar and salt.
Pour the vinaigrette into the spaghetti squash and toss. Add cheese, pecans, cherries, and most of green onions, and stir well.
Serve and garnish with remaining green onions.
Other spaghetti squash recipes:
Cookin’ Canuck’s Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco
Cookin’ Canuck’s Spaghetti Squash with Spinach, Feta & Basil White Beans
A Spicy Perspective’s Slow Carb Spaghetti & Meatballs
Family Fresh Cooking’s Bacon & Gruyere Cheese Spaghetti Squash
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 (3 lb.) spaghetti squash
- 4 tbsp extra virgin olive oil
- 1 tbsp plus 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 2 medium Gala apples, cut into 1/2-inch cubes
- 1/2 cup pecans, roughly chopped and toasted
- 3 green onions (white & green parts), thinly sliced
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.
- In a small bowl, whisk together olive oil, vinegar and salt. Pour into the spaghetti squash and toss.
- Add pecans, apples, and most of green onions, and stir well.
- Serve and garnish with remaining green onions.























{ 82 comments… read them below or add one }
Oh Dara, this looks awesome! I love spagh squash and the apples in it…I bet it’s heavenly!
Thank you, Averie. I love the sweetness of the apples with the other flavors. It tastes like fall!
What a great way to lighten up spaghetti squash!
Thanks, Barbara. Spaghetti squash really is so versatile and it’s fun to play around with different preparations.
Last week at the Farmers Market I picked up a spaghetti squash with no clue what I was going to do with it. Now I know! This sounds fabulous!
Once you get started with spaghetti squash, you’ll never want to stop. Have fun experimenting!
I seriously have a spaghetti squash on my counter and was looking for something new to do with it! Must be fate…
And, I microwave my spaghetti squash too. SO much easier and faster than using the oven!
Microwaving it really does save so much time and I don’t find it negatively effects the texture of the squash at all.
looks so DELICIOUS, I will have to pick up a spaghetti squash and make it
Thanks, Diane. I hope you have a chance to give it a try.
I microwave mine too, it’s so easy that way. What a nice way to dress it up with those great fall flavors.
Thanks, Sylvie. I agree – microwaving the squash is the way to go.
Love that tip about putting cardboard between the squash and soil. I’ve never tried microwaving spaghetti squash – I have one on my countertop now, and am going to try it. The last time I made spaghetti squash, I just tossed it with some toasted garlic olive oil and my kids loved it. Your recipe sounds perfect for fall.
The garlic and olive oil sounds like a wonderful and simple preparation. I’ll have to do that next time around.
oh goodness, i’m in serious need of making something with spaghetti squash ASAP – this looks too good to pass up!
Thanks, Heather. I hope you enjoy it.
Mmmm, spaghetti squash is good stuff, and it’s so versatile. I love the toasted pecans in this.
Thanks, Carolyn. The toasted pecans, along with the apples, really do add a nice touch of fall.
Absolutely perfect recipe for this fall!!
Thank you, Kay!
Dara, this looks scrumptious, I would not have thought to combine apples with squash, very nice
Thanks, Drick. The flavors and textures of the two match really well in this dish.
This looks amazing! I have bookmarked this one
Thanks, Alison. I hope you have a chance to try it.
This looks delicious! I have a spaghetti squash setting on the counter right now and I’ve been trying to decide which way to go with it. The tomato sauce direction just hasn’t been calling out to me this time. This recipe looks great–I also have one that it simply prepared with shallots and maple syrup. Hmm…choices, choices
“Choices, choices” is right. That’s definitely a good problem to have. I will have to try the shallots and maple syrup version.
Love having new ways to fix it! Yes, in HS… the boys went cow tipping in my town
It was a dumb thing to do, and I’m fairly sure they never actually tipped any cows!
Ha! Okay. Thanks for setting me straight, Lori.
I’ve been DY-ING to do something with spaghetti squash, and you’ve just set it in stone, my friend.
IN STONE.
Thanks, Bev. I hope you enjoy it.
Really unique preparation for spaghetti squash, Dara. I’m just imagining the vinaigrette with the squash, apples, nuts and onions. Wonderful!
I, too, have a spaghetti squash on my counter that’s been staring me down for the past week. And I have to admit that my preparation usually involves tomato sauce……thanks for the new ideas!!
It’s such a fun vegetable to experiment with. I hope you enjoy some of these preparations.
I’ll bet this is awesome! Apples and pecans are the combo of the season for sure!
You’re right, Curt. They really do scream “fall”.
Gorgeous flavours! And the door is totally workin’ it in these pics. Nice find!
Thanks, Amy. I was thrilled to find that door.
What a fabulous and healthy fall dish
Thank you! I feel confident about eating a plateful of this because it has so many healthy components to it.
What a great and gorgeous dish!! Love it.
And yes: cow tipping is for real.
I love the sound of this!!
Such a delightful recipe! So lucky that you were able to salvage the spaghetti squash. And the red door looks fab
Boy does that look fantastic. I never know what to do with this squash. This is the next must try recipe. We are excited to be celebrating our first anniversary today and our first give away. Come over and check it out.
I think I’m experiencing a slight case of red-door envy…
Your photos look every bit as awesome as this recipe must taste!
Hi, Dara! Beautiful photos, great recipe, and inventive variations, too — thanks!
Gorgeous dish, Dara! I’ve never wanted spaghetti squash before, but I do now.
Love the cardboard tip, too!
Shirley
What a great way to use spaghetti squash! Love this idea!
You’ve inspired me with this gorgeous and light squash recipe. I want to make it this week one day for a different and delicious lunch. Thank you for sharing this fabulous idea. xx
This sounds amazing! I love that it’s a change up from the normal spaghetti squash and tomato sauce. (and I’m loving the red door. What a great find!!)
I’ve only ever had it warm smothered in tomato sauce as you say – I never thought to eat it any other way! Hmm, sounds delicious though.
i love your pictures and would like to invite you to share them on tastingspot.com
I’ve missed spaghetti squash! Ah, isn’t Fall wonderful?
That recipe looks fantastic!
What a great fall dessert. And I feel kinda dumb, but I never knew you could microwave spaghetti squash! Yay, to a new shortcut.
I have head so much about spaghetti squash but yet to try it! This certainly makes do it now!
I’ve always wanted to give spaghetti squash a try – thanks for giving me a reason!
I made spaghetti squash for the first time in ages this week….and I wish I had seen your microwave method for cooking earlier! Boy, I’m glad I came out with all my fingers still attached
What a lovely side dish…it would be fabulous with a pork roast…yum!
i spy a beautiful red door underneath that beautiful spaghetti squash!!!! both are absolutely lovely Dara!
Fall on a plate! I love the combination of flavors. Sweet apple, nuts and spaghetti squash. A beautiful, healthy and delicious meal
I have all of these ingredients and am totally making this tonight!!
Oh this dish makes me swoon! what a great combo of flavors!
This looks very interesting. I must try this one!
I love spaghetti squash and this looks great! ps your new salvaged photo backdrop is lovely!
What a creative way to use spaghetti squash! I usually just keep it simple with tomato sauce. This looks delicious.
Hi Dara!!
Now this looks like a Spaghetti Squash I could love!!
I will admit…I think this is the first time I have ever seen apples in pasta Dara…but it sounds terrific with the combination of ingredients you’ve chosen. Very nice indeed!
I adore spaghetti squash!!! I’ve never prepared it with all of these delicious flavors however…sounds perfectly delightful!
Great fall recipe!
Hey lookie there! A new way to make spaghetti squash sans tomato sauce and you have some serious suggestions in there. Poor lonely squash, at least he gave his best at your table. Well done!
Dara, I am soooo happy that you rescued this squash. The same thing happened to me. I had one in the kitchen & we kept staring each other down. Finally I prepared it – which really is no effort as you mentioned. I actually prefer it to regular pasta. I love the idea of the apples in yours.
I’ve never put anything like this in my spaghetti squash but I am SOOO intrigued by this! I think I’m gonna have to give this a try…thank you for sharing it!
beautiful =)
Dara, Yes – cow tipping is a teenage time passer! I have paused a time or two with how to prepare this variety of squash, but with your recipe, there will be no hesitation. Terrific presentation and thank you for sharing it!
such a lively combo, esp with pecans, delicious looking.
Really creative use of spaghetti squash. And it looks so beautiful! Personally, anything made with apples is great so I’d love to have some of this. Lovely photographs too!
This is such a good idea!! When it comes to spaghetti squash, I always go blank on ideas and ultimately fall back on the tomato sauce – I am definitely bookmarking this!
I adore spaghetti squash and usually eat it with marinara as you described, but I’ve printed this recipe and trying it next week. Love this combination!
I was sooo not prepared to see pictures of snow yet! Not prepared at all! I just got a chill right down to my spine. Thank got this one little squash survived and you made the best of it!
I love spaghetti squash and I’m always looking for new ways to prepare it. This looks gorgeous, and I love the pseudo-waldorf flavors!
Sounds amazing. Thanks so much for linking up at A Little Nosh!
What a great way to use spaghetti squash! Love all the colors in the dish & the addition of apples!
I have yet to find a cooking method that doesn’t allow me to overcook the squash. This is an new one. Thanks for the tip on microwaving the squash – much easier too. This is a nice change from the tomato based recipes we usually see. Lovely!
what a great recipe. i have a spaghetti squash sitting on my counter and was wanting to do something different with it (besides the typical red sauce type of deal). This recipe looks perfect (as do all the others you have)! Hard to choose which I will make tonight!
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