Weekend Eats: Spaghetti Squash
Sep 30th, 2011
The last time I helped myself to a giant bowl of pasta was probably back in 1998. I learned young that noodles didn’t mix well with my thighs. But it never fails. As soon as the weather cools the pasta starts to beckon. I have found spaghetti squash to be the absolute best alternative to traditional pasta. Besides being nutrient-rich with beta-carotene, potassium and fiber, a cup of spaghetti squash contains only 40 calories and 10 carbohydrates. Better yet – it is super delicious. The squash absorbs the flavors of whatever sauce you mix it with much better than any pasta noodle. Here are a few recipes for you to try. I promise you won’t be disappointed.
How to Cook Spaghetti Squash (always bake it):
Preheat your oven to 375º.
Wash the shell of the squash to prevent the spread of germs when handling and cutting the squash. Rinse well, then dry with a towel.
Cut the squash in half lengthwise.
Scrape the seeds out of each half, then place the squash, cut-side down, in a baking pan.
With a fork, pierce the squash shell several times.
Bake for about an hour, until the flesh is tender.
Remove the squash from the oven, and let cool for about 15 minutes.
Use a fork to pull the strands of squash flesh out.
Creamy Spaghetti Squash with Asparagus & Rosemary
- 1 small spaghetti squash
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 pound thin asparagus, steamed tender
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1/2 cup part-skim ricotta cheese
1 tablespoon toasted pine nuts
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Slice asparagus into 1-inch pieces; sauté with garlic and rosemary for 1 minute. Stir in ricotta and squash. Season with salt and pepper. Sauté until hot and creamy. Top with pine nuts.
Spicy Spaghetti Squash with Black Beans
1 medium spaghetti squash
2 teaspoons olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt
For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through. Fill squash halves with filling, mounding mixture in the center.
Kid-friendly ‘spaghetti’ and Homemade tomato sauce.
- 2 (28 ounce) can diced or whole tomatoes
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 tablespoons olive oil
5 to 6 large garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Use either an immersion blender or drink blender to puree tomatoes, set aside. In a medium saucepan over medium heat, cook onion and celery in oil until soften. Add in garlic and spices; cook 1 minute; stir occasionally. Stir in pureed tomatoes. Cover with lid, allow for stream to escape. Bring to a boil, reduce heat to a simmer and cook for 30 minutes. Stirring occasionally.
*Happy Friday*
Source: wholefoods.com
Originally posted November 5, 2010
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Written by Lea Barlow • 4 Comments
Deanne Wed, Oct 24, 9:52am