Spaghetti Squash can be used in a lot of different recipes, or it can simply be enjoyed cooked with a little butter, and salt and pepper. A great way to eat spaghetti squash is to use it as a substitute for pasta. It actually looks and tastes like spaghetti and is a great healthy substitute for heavy carbs .
1. Preheat oven to 375.
2. Cut squash in half length wise (You need a big sharp knife).
3. Scoop out the seeds
4. Cover a cookie sheet in foil.
5. Place squash skin side up on sheet.
6. Cook for 40 minutes or until tender.
7. Use a big fork and scoop squash from stem to bottom out of the rind.
8. Season, mix with sauce, roasted veggies, beans, meat...
It’s the perfect base for all of your fall meals!
Ways to serve, add 1/2 cup beans of your choice & 2 large store-made, fresh turkey meatballs or italian sausage for the carnivore in your life plus some fresh grated Parmesano.
Add roasted Brussel Sprouts, eggplant, zucchini and squash
p.s. a 4 oz serving of pasta is about 400 calories...a 4 oz serving of spaghetti squash is only 37 calories, fabulous alternative!
I come across this recipe for a spaghetti squash and chard gratin on a cooking blog (Closet Cooking) not too long ago and it sounded really interesting. It's extra creamy and it makes a lot, so you can have some leftovers for tasty lunches this week.
Spaghetti Squash and Chard Gratin
Ingredients:
1 spaghetti squash (cut in half lengthwise and scooped clean)
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1 bunch chard (rinsed and cut into 1 inch thick slices)
4 green onions (chopped)
1 egg (lightly beaten)
1/2 cup sour cream
1/2 cup cottage cheese
1/2 cup parmigiano reggiano (grated)
salt and pepper to taste
1/4 cup parmigiano reggiano (grated)
Directions:
1. Roast the spaghetti squash halves in a preheated 400F oven until tender, about 1 hour.
2. Scoop the strands out of the skin.
3. While the squash is cooking heat the oil in a pan.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the chard and saute until it has wilted, just a few minutes.
7. Mix the squash, chard, green onions, egg, sour cream, cottage cheese, parmigiano reggiano, salt and pepper and pour it into a baking dish.
8. Top with the parmigiano reggiano.
9. Bake in a preheated 400F oven until it is bubbling on the sides and golden brown on top, about 30-40 minutes.
Spaghetti Squash Fritters
1/2 spaghetti squash
1 egg
1/4 cup flour
salt and pepper
small amount of oil for frying (I used cooking spray)
1. Bake Spaghetti Squash as above & remove innards.
2. Mix the squash with one beaten egg, flour and salt and pepper.
3. Drop by about 1/4 cup spoonfuls onto a hot frying pan. Flatten slightly with a spatula and fry on each side until golden brown.
No comments:
Post a Comment