SIMPLE THAI PEANUT SPAGHETTI SQUASH BOATS
Thai-inspired peanut sauce tossed with spaghetti squash and topped with crunchy peanuts and cilantro. Top individual servings with tofu for the vegans/vegetarians or chicken for the carnivorously inclined.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Wash outside of spaghetti squash. Cut off the stem end, then cut in half lengthwise. Scoop out the seeds. Brush insides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place face down on a baking sheet. Bake until fork-tender, 30-40 minutes. Remove from oven and let cool for just a couple of minutes.
- Alternative: Cut in half, skip the oil/salt/pepper, and place face-down in a microwave-safe baking dish. Fill with about 1 inch of water and cook on high until tender, 10-12 minutes. Read lots more about cooking spaghetti squash both ways right here!
- While the spaghetti squash cooks, make the peanut sauce and prepare the toppings. To make the peanut sauce, add the peanut butter, 1/4 cup warm water, ginger, garlic, lime juice, and Tamari to the pitcher of a blender. If you have a high-speed blender, you might not need to mince your ginger and garlic first - I don't need to with my Vitamix, it takes care of business! Add additional water, if needed, to keep the mix moving. Blend until completely pureed.
- Using a fork, carefully scrape the still-hot spaghetti squash out of its shell into a medium-size bowl, taking care to not break the shell. Place the shells upright on your serving plates or platter.
- Pour the peanut sauce over the warm spaghetti squash and toss until combined. Taste and add a couple extra pinches of salt if desired.
- Divide peanut-sauce-spaghetti squash mixture between the shells. Top with peanuts, cilantros, and wedges of lime to squeeze over the top. In addition, you can top individual servings with tofu or chicken if you like.
- Serve immediately.
- Note that if you're not serving this right away, you may want to warm the peanut sauce on the stove so that it's piping hot before mixing it with the spaghetti squash. I find that as long as I mix the peanut sauce into the hot spaghetti squash and serve it at once, it's plenty warm for eating.
Nutrition Facts : ServingSize 1 boat (1/4 of recipe), Calories 275 kcal, Sugar 5 g, Sodium 985 mg, Fat 22 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 3 g, Protein 10 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.
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
SESAME PEANUT SPAGHETTI SQUASH
A relatively quick way to have a flavorful vegetarian dinner. This dish is a meal within itself. This recipe is adapted from Favorite Brand Name Fresh Foods cookbook.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- With a long fork, pierce the whole spaghetti squash several times.
- Place in microwave and microwave for 5 minutes on high.
- Turn and continue to microwave for an additional 5 minutes.
- Remove from microwave and allow to stand while prepareing remaining ingredients.
- Heat a wok over medium-high heat until hot and add sesame seeds.
- Cook and stir for 45 seconds or until golden brown.
- Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
- Process until mixture is coarsely pureed.
- Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
- Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
- Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
- Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
- Cut squash in half lengthwise and scoop out seeds.
- With a fork break the squash up into strings and divide on individual serving plates.
- Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
- Serve immediately.
Nutrition Facts : Calories 332.4, Fat 21.5, SaturatedFat 3.1, Sodium 429.6, Carbohydrate 30.2, Fiber 7.5, Sugar 11, Protein 10.9
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