This past year I grew Spagetti squash, I planted a few and I swear they multiplied. Thankfully they are versatile and I have been finding creative ways to use them.
The easiest way to cook them is in the oven at 350° until the outside turns a little golden brown on the outside; anywhere from an hour to two and a half. After it has cooled, scoop out the seeds and meat and fix it up. I wrote an little more detailed version a bit ago on how to cook a Spagetti squash.
We have eaten it with Spagetti sauce, mac and cheese and I have made it into a delicious chicken and bacon cheesey Spagetti squash. The chicken and bacon was amazing, but there had to be other ways to eat it.
I made a ground beef stir fry the night before and it was really good. I had some left over and thought why not add some Spagetti squash. I threw a football sized Spagetti Squash in the oven and pulled the ground beef out of the fridge.
I cut up some garlic, put the ground beef in the pan to warm up while I scooped out the squash. The garlic was smelling lovely, I put the squash in, added some soy sauce and let it simmer. It turned out amazing! I will definitely be making this one again.
If you don’t have any beef stir fry in the fridge I added how I made mine to the ingredients and directions.
Ingredients
- 1-2 lbs ground beef ( chicken, or carne asada would work too)
- 1 Spagetti Squash
- 1 Tspn Hoisin sauce
- 1 onion, sliced3-4 cloves of garlic, sliced
- 2″ section of fresh ginger, minced
- 1/2 bunch of cilantro, chopped
Directions
- Preheat the oven to 350°
- Pierce the Spagetti squash and place in an oven safe dish with about a half an inch of water.
- While the squash is cooking slice the onions and put them in a large skillet. With the onions cooking, slice the garlic and mince the ginger.
- Put your meat in the skillet and brown it. Add some half the soy sauce, half the Hoisin sauce to the meat. I like to add half of the garlic and ginger at the beginning of cooking the meat and also near the end. If you want to put the ginger and garlic one time, I would add it at the beginning, when you add your soy and Hoisin sauce.
- Let the meat cook thoroughly and set aside.
- When the squash is done, usually golden brown on the outside, take it out and let it cool.
- Cut the squash in half and scoop out the seeds.
- Scoop out the squash and place directly into the skillet with the cooked meat. Heat on medium, and add a tspn of soy sauce. Stir and taste to see if more salt or soy sauce is needed.
- Cover and let heat through. Add the cilantro when you have turned off the heat, but everything is still hot.