Mention spaghetti squash as a substitute for pasta to an Italian guy and universally expect an answer like "are you nuts". The word substitute is what crushes the suggestion. Absolutely NOTHING can really substitute for traditional pasta. However, offering flavorful and delicious meat, vegetable and cheese dishes (that just happened to be blended and topped onto spaghetti squash) will encourage a try. View the first recipe as a starting point for technique and proportions then get creative.
Preparing spaghetti squash begins by halving them lengthwise. Raw spaghetti squash is hard throughout making them very difficult and dangerous to split without softening first. I’m revising this tab to only show the safer microwave technique.
Place the whole squash in the microwave on high. Its heat will penetrate and soften its skin and pulp enough significantly help cut through much easier. Begin testing with a folk after 5 minutes to judge if it can be cut through relatively easy. If more time is needed, microwave in one minute increments until ready.
Once halved, discard seeds. Generously brush the insides and skin with olive oil. Sprinkle the insides with Tuscany or your favorite seasoning. Place them on an aluminum foil covered cookie sheet, cut sides down. Bake squash at 375° non-convection until the pulp is soft enough to detach when scraped with a fork.
When cool enough to work with, scrape their pulp creating their characteristic "spaghetti" texture. Reserve the pulp in a bowl. Save their skins.
This surprisingly delicious Bolognese sauce is meatless. It is made with Veggie Ground Crumbles (i.e. Boca). I often make this dish for vegetarian friends and their families.
On occasion, I'll also test this Bolognese as a first course for casual dinner guests, serving this Bolognese over penne pasta cooked al dente, and topped with parmigiana cheese. It inevitably fools most ardent meat eaters. None of my carnivore friends have yet detected the fraud.
For those minimizing carbs, spaghetti squash is a healthy alternative. However, for those that are gluten intolerant, the veggie crumbs I purchase are labeled not gluten free.
This sauce is even easier and a little quicker to make than my traditional beef and sausage Bolognese. That recipe also is posted under "Tomato Sauces". We frequently serve it at home on pasta or spaghetti squash. Either way, it's always topped with parmigiana. Give it a try.