ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER
Some people turn their noses up at the flavor of curry, but I think they just haven't had good curry. Another food besides curry that I love? Spaghetti squash. Did you know that a cup of spaghetti squash has only 42 calories? Hello, it's bikini season and I can eat mass quantities.
Provided by Katie Lee Biegel
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (205 degrees C).
- Line a baking sheet with parchment paper.
- With a sharp knife, carefully cut about four 1/2-inch (12-mm) slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallot, cilantro, lemon zest, salt, and pepper to taste until well combined.
- Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top it with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Season the pine nuts with salt and add to the buttered squash. Serve warm.
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER RECIPE - (4.6/5)
Provided by á-177220
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined. Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.
SWEETENED SPAGHETTI SQUASH
Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.
Provided by JENN_77
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
- Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
ROASTED SPAGHETTI SQUASH WITH BROWN-BUTTER
Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite vegetable.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper and place cut side down on a parchment lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
- Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
- Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon of ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.
HOW TO ROAST SPAGHETTI SQUASH
All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
- Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
- Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.
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