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White Pizza Stuffed Spaghetti Squash

White Pizza Stuffed Spaghetti Squash

Posted on Wednesday, November 13, 2013 in Veggie Dishes Everyone Loves

Occasionally when I’m testing and retesting and reretesting and rereretesting (you get the drift) a recipe, well, even if it’s great, we’ll get really sick of it. I mean, night after night of the same thing? Not necessarily fun. This is not one of those recipes.

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Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe)

Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe)

Posted on Wednesday, September 26, 2012 in One Dish Two Ways

Was it only a mere six weeks ago that I pinned this absolutely brilliant idea for “pulled” spaghetti squash from the wonderful vegan blog The Blooming Platter? Surely it’s been longer, as I’ve enjoyed barbecue pulled spaghetti squash sandwiches several (several) times since then. An embarrassing amount of times, actually.

Yeah, I’ve decided it’s pretty much the most genius food idea ever. Not only is it genius because it works so well, but taking cooked spaghetti squash, tossing it in some good barbecue sauce, and serving it on a toasted bun is seriously, seriously delicious. Delicious and easy. Delicious and easy and brilliant.

I know I’ve already said it’s all those things, but if I don’t continue heaping praise, my burning jealousy for not coming up with the idea myself will shine through. 

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Baked Spaghetti & Spaghetti Squash with Optional Ground Beef

Baked Spaghetti & Spaghetti Squash with Optional Ground Beef

Posted on Wednesday, September 19, 2012 in One Dish Two Ways

It took me a long, long time to “get” spaghetti squash. It was a case of misguided expectations. I wanted spaghetti squash to have the taste and texture of spaghetti noodles – the perfect low-calorie pasta substitute! – and when it didn’t? Ewww.

When I started thinking of spaghetti squash as, well, squash, my relationship with the vegetable took a turn for the better. In fact, now I love the stuff. My favorite way to enjoy spaghetti squash is cooked up simply (either roasted with a little olive oil and kosher salt or via the microwave express), then scraped into a bowl and tossed with coarse salt, fresh-ground black pepper and a good amount of parmesan.

This, however – a version of baked spaghetti with half of the noodles replaced with spaghetti squash – is pretty darn delicious, too.

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How to Cook Spaghetti Squash Two Different Ways – in the Microwave or in the Oven

How to Cook Spaghetti Squash Two Different Ways – in the Microwave or in the Oven

Posted on Tuesday, September 18, 2012 in Foundations

Spaghetti squash is pretty much my favorite of the winter bunch. It’s versatile, delicious, healthy, and easy – quadruple win. I’ve got a few spaghetti squash recipes in the pipeline – stay tuned for those – but today, in the spirit of The Sound of Music, ~let’s start at the very beginning~. (Gosh, I really need to watch that movie again. It’s been quite awhile since I’ve suffered the “So Long, Farewell” earworm.)

Anyway, today I’m sharing two different ways to prepare spaghetti squash – either in the microwave, or in the oven.

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