Spicy Spaghetti Squash

This is my third and final (for now) spaghetti squash recipe.  I found it on my Whole Foods recipe app on my iPhone.  We love spicy foods in our house, so we didn't hesitate to kick up the hot in this recipe. 

Spicy Spaghetti Squash with Black Beans

 

 

 

Ingredients:

1 medium spaghetti squash

2 teaspoons olive oil

0.5 cup red onion

1 jalapeño chile

0.5 cup red pepper

1 cup black beans

0.5 cup sweet corn

1 teaspoon chili powder

0.25 cup cilantro

1 tablespoon lime juice

1 teaspoon sea salt

 

1.  Prepare squash by cutting it in half length-wise, and scooping out the seeds.  Place upside down (shells facing out) on a lightly-greased cookie sheet.  Roast squash in a 375 degrees Fahrenheit oven for 40 minutes, or until tender.

 

2.  When cool, scoop flesh from squash halves, leaving the shells intact for stuffing. 

 

3.  For the filling, heat oil in a large pan, and sauté chopped red onions, chopped jalapeño, and chopped red pepper for 2 minutes.  Add beans, corn, and chili powder.  Sauté for another minute longer. 

 

4.  Add cooked squash, cilantro, lime juice, and salt.  Cook 1 minute until heated through.

 

5.  Fill squash halves with filling, mounding mixture in the center.

 

Since we like it hot, I added some taco seasoning and a few red pepper flakes.  Jarrod even added some hot sauce to his own plate.   



Spaghetti Squash Alfredo

Here is the second of my three spaghetti squash recipes that I wish to share.  We actually had this one tonight for dinner.  Jarrod said he could "taste the healthy" in comparison to our typical fettuccine alfredo meal from the jar.  This recipe was originally called "Skinny Spaghetti Squash," but I've adjusted the title to help me remember the gist of it.  I grabbed the original recipe off of Pinterest, but proper credit should be given to fooddoodles.com.

 

Spaghetti Squash Alfredo

 

 



 

Ingredients:

1 medium spaghetti squash

1 tablespoon butter

2.5 tablespoons flour

2-3 cloves of garlic

1 tablespoon cream cheese

1.5 cups of milk

1 cup fresh shredded or grated parmesan cheese

2 tablespoons extra parmesan cheese for topping

0.25 teaspoon salt

 

1.  Preheat the oven to 350 degrees Fahrenheit.  Cut the spaghetti squash in half, length-wise.  Scoop out the seeds.  Place the squash face-down on a foil-lined and lightly greased cookie sheet.  (Again, I love my silicone baking mat).  Bake for approximately 40 minutes.  Cooking times will vary based upon the size of your squash, so to check for "doneness," insert a knife into the outside (shell) of the squash.  When the knife comes out fairly easily (without a fight), the squash is done.

 

2.  Toward the end of the squash's cooking cycle, begin making the sauce.  Melt the butter in a small sauce pan on medium-low heat.  Once the butter has melted, sauté the minced garlic for a minute.  Add the flour (whole grain or white are both fine) and whisk it into the butter.  Cook for another minute while stirring.  Add the cream cheese (low fat works great), and continue to whisk together.  Lastly, add the milk and whisk well.  Bring to a gentle simmer and remove from the heat.  Add the fresh parmesan cheese and continue to whisk until it completely melts into the sauce.  Add the salt while still stirring. 

 

3.  When squash is finished baking, remove from oven and let cool.  Once the squash is cool enough to handle, scrape the insides out with a fork or spoon, and place the stringy pulp into a medium bowl.  Do not discard the squash shells.  Add as much sauce to the squash as you prefer, and toss it around until the sauce is evenly distributed. 

 

4.  Return the squash to the shells.  Sprinkle each half with the remaining parmesan cheese.  Broil on low for 2-3 minutes until golden and bubbly.  Serve immediately.

 

I paired this dish with some freshly baked French bread, and served it as our main meal.  But if this dish is too vegetarian for your style, I would suggest serving it as a side dish to  any meat-focused plate.   Enjoy! 

 

Mediterranean-Style Spaghetti Squash

My college roommate, Jane, introduced me to spaghetti squash after my son was born.  She (so thoughtfully) drove up from New Jersey to spend a few days cooking and cleaning for us while I got used to having a baby around the house.  During her stay, she made us a delicious and healthy dinner with spaghetti squash.  I have since become obsessed with the vegetable.  It's healthy.  It's simple to prepare.  What more could I ask for when making a meal?

Mediterranean-Style Spaghetti Squash

 

This first recipe was my first tasting of the pasta-like squash.  I have to give all the credit to Jane. 
 
Her version of this dish, and her delectable food blog, can be found here: http://janesfoodblog.blogspot.com/

 

 

 

Ingredients:

1 medium spaghetti squash
2 teaspoons vegetable oil
1 onion
1 clove garlic
1.5 cups tomatoes 

0.75 cup crumbled feta cheese
3 teaspoons black olives

1 can of chick peas

basil

1.  Preheat the oven to 350 degrees Fahrenheit. Cut the spaghetti squash length-wise, and scrape out the seeds.  Place spaghetti squash cut sides down on a lightly greased baking sheet (I prefer to use my silicone baking mat, if you have one).

 

2.  Bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove and set aside to cool enough to be easily handled.

3.  In a pan, over medium heat, sauté chopped onion in oil until tender. Add minced garlic, and sauté for 2 to 3 minutes. Stir in the chopped tomatoes, and cook only until tomatoes are warm.

4.  Use a large spoon to scoop (or a fork to scrape) the stringy pulp from the squash into a medium bowl. Toss with the sautéed vegetables, drained/rinsed chick peas, feta cheese, sliced olives, and basil (to taste). Serve warm.