ANOTHER SPAGETTI SQUASH RECIPE (SCD)
Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.
Provided by susan 9
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Take the spaghetti squash and cut it into two halves length-wise.
- Clean the seeds out of both halves. (I put one half in the fridge for another day.).
- Place a teaspoon full of butter in both ends of the hollowed out area where the seeds used to be.
- Cube tomato and lay into seed area.
- Dice Spanish onion and lay it over the tomatoes.
- Add a small amount of chopped green bell peppers, and/or some fresh chopped celery.
- Add salt and pepper to taste, or your favorite spices.
- Place in a micro wave proof dish and cover.
- Cook at with medium heat for 12 to 15 min--until a fork penetrates the squash easily.
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
SPAGHETTI SQUASH
My husband loves this recipe! Some might think the combination of brown sugar and parmesan cheese sounds odd.... but the two ingredients go VERY well with the spaghetti squash. ENJOY! (I never actually measure the ingredients... so feel free to add more or less of whatever you want to your tastes!)
Provided by DaniellaBella
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375.
- Cut squash in half and scoop out the seeds.
- Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
- Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
- Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
- Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.
Nutrition Facts : Calories 133.6, Fat 9.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 108.1, Carbohydrate 10.4, Sugar 6.7, Protein 2
PROPERLY PREPARED SPAGHETTI SQUASH
This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.
Provided by BentSlightly
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-375.
- Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
- Place halves onto an oven safe cooking dish face up.
- Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
- Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
- Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
- Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
- Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
- Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
- WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
- If you ever had it served this way you know what I mean.
- You can also take any leftovers and add a little bit of flour, and make into patties and fry.
Nutrition Facts : Calories 45.8, Fat 0.5, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.1, Protein 1.4
SOUTHWEST SPAGHETTI SQUASH
I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!
Provided by Cyn2938
Categories Black Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise.
- Remove and discard seeds.
- Place squash, cut side down, in greased baking pan.
- Bake 45 minutes to 1 hour or until just tender.
- Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
- Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
- Spray 1 1/2 quart casserole with nonstick cooking spray.
- Spoon mixture into casserole.
- Sprinkle with remaining 1/4 cup cheese.
- Bake uncovered, 30 to 35 minutes or until heated through.
- Serve immediately.
Nutrition Facts : Calories 215.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 18.9, Sodium 526.6, Carbohydrate 26.5, Fiber 6.4, Sugar 0.1, Protein 12.9
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