SPAGHETTI SQUASH (THAT'S NOT WATERY!!!)
Ever roast spaghetti squash and end up with a watery, soggy mess? Well, thanks to Beth at Eat Within Your Mean$ I can finally roast spaghetti squash and serve it to my family without apologizing first. I am saving this recipe here so I can find it easily, as well as share this with everyone here. Believe me, it's a game changer!
Provided by mstan1369
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).
- Use a knife to cut the seeds and pulp from the center of the rings.
- Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.
- Let sit for about 20 minutes.
- Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.
- Roast for 30 minutes at 400 degrees.
- Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.
Nutrition Facts : Calories 43.8, Fat 0.8, SaturatedFat 0.2, Sodium 24, Carbohydrate 9.8, Protein 0.9
SPAGHETTI OR NOT
Steps:
- Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan.
Nutrition Facts : Calories 275 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 1446 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 8 grams, Sugar 12 grams
CREAMY MUSHROOM SPAGHETTI SQUASH
Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!
Provided by Lindsey Swanson
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
- Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 21.2 g, Cholesterol 86.3 mg, Fat 40.6 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 23.3 g, Sodium 716.1 mg, Sugar 1.8 g
SWEET AND EASY SPAGHETTI SQUASH
Delicious spaghetti squash baked with butter, cinnamon, nutmeg, allspice, ground cloves and brown sugar. You can even save the seeds and roast them separately from the squash with olive oil and salt! This dish goes great with just about everything and not only is it easy, but it's DELICIOUS!
Provided by NORAJ1067
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F ( degrees C).
- Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
- Bake until a fork pierces squash easily, about 50 minutes.
- Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 18.2 g, Cholesterol 15.3 mg, Fat 7.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 74.8 mg, Sugar 3.6 g
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