SPAGHETTI SQUASH WITH SPICES
Categories > Long before zucchini noodles (AKA zoodles) were a trendy health food, there was spaghetti squash. And seasonally speaking, it makes way more sense as a pasta substitute during fall and winter. Plus, it's super easy to make and doesn't require a fancy gadget. You just bake the squash and then scoop out the stringy meat. Top it with this yummy tomato, garlic, and spinach mixture and some herbs and Parmesan cheese, and you've got an amazing, easy meal for cozying up on cold winter weeknights. You could also serve it as a side alongside meat or tofu.
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F. You may want to place the whole squash inside of the oven during the preheat phase for ease while cutting. Once oven reaches proper temperature, cut squash down the middle to produce two equal halves. Lightly grease baking sheet and remove the seeds inside both halves. Place squash on baking sheet insides down, rind up. Allow squash to bake for 35 minutes. While squash is baking, add olive oil and chopped onion to pan. Sauté for approximately 3 minutes or until golden brown. Add minced garlic and spinach, and stir until soft. Add in the tomatoes and gently stir. Turn off stove once tomatoes are warm. Remove squash from oven and allow to cool for 5 minutes. Using a fork, scrape the insides of the squash from top to bottom and allow spaghetti-like insides to fall into serving bowl. Add tomato, garlic, and onion mixture. Season with rosemary and thyme. Mix together, and add grated parmesan. Serve warm.
EVERYTHING-SPICED SPAGHETTI SQUASH
You don't need a prepared jar of spices to make a dish evoke the same savory, seedy bite of an everything bagel; a few pantry ingredients can do the job! When preparing the shallots for this side dish, be sure to cook them until they are well-browned. This will ensure that their rich oniony flavor permeates through to the squash.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.
SPAGHETTI SQUASH WITH MOROCCAN SPICES
Categories Vegetable Side Thanksgiving Vegetarian Quick & Easy Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
- Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
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.
MOROCCAN SPICED SPAGHETTI SQUASH
Posted for ZWT6: NA*ME Region - Morocco. Wow this sounds so delicious so now I can't wait to purchase a nice spaghetti squash and try this out! Feel free to adjust the cayenne to your "spice" needs as I'm usually pretty light on tongue tingling spices!
Provided by HokiesMom
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
- Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.
SPAGHETTI SQUASH WITH CINNAMOM-SPICE BUTTER - 6 NET CARBS
From The New Atkins for a New You Cookbook. Per Serving: 6 net carbs, 8 total carbs, 2g fiber, 1g protein, 6g fat, 90 calories
Provided by mariposa13
Categories Vegetable
Time 1h20m
Yield 1/2 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Pierce squash in several places with a knife; set on a baking sheet.
- Bake until tender when pierced with a knife, about 1 hours.
- Meanwhile, melt butter, splenda, cinnamon, allspice, and nutmeg in small saucepan over med heat.
- Cut squash in half lengthwise.
- Discard seeds, loosen strands with fork and remove from the shell.
- Transfer to a large bowl, toss with spiced butter, then add salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 127.2, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.4, Sodium 99.8, Carbohydrate 13.2, Fiber 0.1, Protein 1.3
SPAGHETTI SQUASH WITH MEXICAN SPICES
Another slow cooker recipe from my Gourmet Vegetarian Slow Cooker cookbook. Choose a squash that will fit "whole" in your slow cooker.
Provided by DailyInspiration
Categories Cheese
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low 5-6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
- Using an electric spice mill (or mortar and pestle), crush the cumin seeds, coriander seeds, cloves, cinnamon and red pepper flakes together. Leave some texture to them rather than powdering them.
- Melt the butter in the microwave or stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
- Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with butter and spices and add salt to taste.
- To serve, garnish each portion with cilantro and sprinkle with cheese.
Nutrition Facts : Calories 140.8, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 23.3, Carbohydrate 8.3, Fiber 1.4, Sugar 0.1, Protein 1.1
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Chicken Pomegranate Healthy Dinner Spice Winter Fall Dairy Free Peanut Free Soy Free Kosher Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
- Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
- Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
- Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
- Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
SPAGHETTI SQUASH WITH MOROCCAN SPICES
Here's an easy recipe that's best prepared in the microwave versus a conventional oven. A colorful blend of spices livens up the delicate strands of squash.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., In a small skillet, saute garlic in butter for 1 minute. Stir in the cumin, salt, cinnamon and pepper sauce. When squash is cool enough to handle, use a fork to separate strands. Toss with butter mixture and cilantro.
Nutrition Facts : Calories 104 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SPAGHETTI SQUASH WITH MEXICAN SPICES
The spaghetti squash gets its name from the fact that its insides, when cooked, separate into spaghetti-like strands that can be used in exactly the same way you would use spaghetti. You can either top the strands with Tomato-Mushroom Sauce (page 63) or toss it with your favorite Mexican spices. Choose a squash that will fit in the slow cooker insert. If need be, the squash can be halved to fit, but the cooking time will be shorter.
Yield serves 4
Number Of Ingredients 12
Steps:
- Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
- Using an electric coffee mill or a mortar and pestle, crush the cumin seeds, coriander seeds, cloves, cinnamon, and red pepper flakes together. Leave some texture to them rather than powdering them.
- Melt the butter in the microwave or on the stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
- Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with the butter and spices and add salt to taste.
- To serve, garnish each portion with cilantro and sprinkle with cheese.
- I'd like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.
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