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.
Broccoli Rabi is combined with sausage, cream, shredded and parmigiana cheeses and is placed on a bed of flavored spaghetti squash. They are baked and served in their original shells. These are a surprising treat especially if new to spaghetti squash.
This recipe will generously fill 2 larger squash, 4 filled halves, or 3 smaller serving 6.
Substitutions and/or additions: